Greek Lemon Chicken Soup

Greek Lemon Chicken Soup

There’s something magical about a bowl of Greek Lemon Chicken Soup. It’s bright, tangy, and oh-so-comforting—like a warm hug from the Mediterranean.

This recipe is my shortcut version, perfect for busy weeknights or when you need a little pick-me-up.

With tender chicken, creamy orzo, and a lemony broth that sings with flavor, this soup is a guaranteed crowd-pleaser.

Plus, it’s so easy to make, you’ll wonder why you haven’t been whipping it up all along!

How to Make It

Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.

1. Sauté the Aromatics
Heat olive oil in a large pot over medium heat. Add the diced onion, minced garlic, and chopped celery. Sauté for about 5 minutes, stirring occasionally, until the vegetables are soft and fragrant. This step is crucial for building a flavorful base—don’t rush it! The onions should turn translucent, and the kitchen will start to smell amazing.

2. Simmer the Broth and Chicken
Pour in the chicken broth and add the shredded cooked chicken (rotisserie chicken works wonders here!). Bring the mixture to a gentle simmer over medium heat. Let it cook for about 5 minutes to allow the flavors to meld together. The broth will start to take on a rich, golden hue, and the chicken will become even more tender.

3. Cook the Orzo
Stir in the orzo pasta and let it cook in the simmering broth for about 8-10 minutes, or until the pasta is tender. Stir occasionally to prevent the orzo from sticking to the bottom of the pot. As the orzo cooks, it will release starches into the broth, giving the soup a slightly creamy texture.

4. Temper the Eggs and Lemon
In a medium bowl, whisk together the eggs and lemon juice until smooth and frothy. This is where the magic happens! To prevent the eggs from curdling, slowly ladle about 1 cup of the hot broth into the egg mixture, whisking constantly. This process, called tempering, gently raises the temperature of the eggs. Once combined, pour the tempered mixture back into the pot, stirring gently. The soup will transform into a creamy, velvety texture with a bright lemony flavor.

5. Finish with Fresh Herbs
Remove the pot from the heat and stir in the chopped fresh dill and parsley. These herbs add a burst of freshness and a pop of color to the soup. Taste the soup and adjust the seasoning with salt and pepper as needed. If you love a stronger lemon flavor, feel free to add a bit more lemon juice or zest.

Pro Tips

• Use rotisserie chicken for a shortcut that saves time without sacrificing flavor.
• Don’t skip tempering the eggs. This step ensures a smooth, creamy texture without curdling.
• Add extra lemon zest for a brighter, more intense citrus flavor.
• Serve with crusty bread for dipping into the delicious broth.

Storage

• Refrigerate: Store in an airtight container for up to 3 days.
• Reheat: Gently warm on the stovetop over low heat to prevent the eggs from curdling.
• Freeze: Freezing is not recommended, as the texture of the eggs and orzo may change.

Greek Lemon Chicken Soup

Cooking Method: Boiling, Simmering Cuisine: Mediterranean Magic Courses: Main Courses, Quick & Easy Meals, Soups & Stews

Difficulty: Beginner Prep Time 10 mins Cook Time 20 mins Total Time 30 mins

Servings: 4 Calories: 320

Best Season: Suitable throughout the year

Dietary:

Dairy Free

Description

This easy Greek Lemon Chicken Soup is a zesty, comforting bowl of goodness. Tender chicken, creamy orzo, and a lemony broth come together in under 30 minutes for a meal that’s both nourishing and delicious.

Ingredients

Scale

1/2x 1x 2x 3x

• 1 tbsp olive oil

• 1 medium onion, diced

• 3 garlic cloves, minced

• 2 celery stalks, diced

• 6 cups chicken broth

• 2 cups shredded cooked chicken (rotisserie works great!)

• ¹⁄₂ cup orzo pasta

• 3 large eggs

• ¹⁄₄ cup fresh lemon juice

• ¹⁄₄ cup chopped fresh dill

• ¹⁄₄ cup chopped fresh parsley

• Salt and pepper, to taste

Instructions

1. Sauté the Aromatics:

   Heat olive oil in a large pot over medium heat. Add onion, garlic, and celery. Cook until softened, about 5 minutes.

2. Simmer the Broth and Chicken:

   Pour in chicken broth and add shredded chicken. Bring to a gentle simmer.

3. Cook the Orzo:

   Stir in orzo and cook until tender, about 8-10 minutes.

4. Temper the Eggs and Lemon:

   In a bowl, whisk together eggs and lemon juice. Slowly ladle about 1 cup of hot broth into the egg mixture, whisking constantly. Stir the tempered mixture back into the soup.

5. Finish with Herbs:

   Stir in dill and parsley. Season with salt and pepper to taste. Serve warm.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 320kcal

% Daily Value *

Total Fat 12g19%

Total Carbohydrate 22g8%

Dietary Fiber 2g8%

Sugars 3g

Protein 28g57%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• For a thicker soup, use less broth or more orzo.
• Substitute rice for orzo if preferred.
• Add a pinch of red pepper flakes for a subtle kick.

These values are approximate and may vary depending on the specific ingredients and brands used. Always check your ingredient labels for precise nutrition details.

Keywords: Greek Lemon Chicken Soup, easy chicken soup, lemon orzo soup, Mediterranean soup