Greek Lemon Chicken Soup (Printable version)

Tender chicken, lemon, and orzo in a silky Greek broth for a bright, comforting bowl.

# What You'll Need:

→ Poultry & Broth

01 - 2 boneless, skinless chicken breasts (about 12 ounces total)
02 - 6 cups low-sodium chicken broth

→ Grains & Starch

03 - 1/2 cup orzo

→ Vegetables & Aromatics

04 - 1 medium yellow onion, finely chopped
05 - 2 cloves garlic, minced
06 - 1 medium carrot, peeled and diced
07 - 1 stalk celery, diced

→ Avgolemono (Egg–Lemon Mixture)

08 - 2 large eggs
09 - 1/4 cup fresh lemon juice (about 2 lemons)
10 - Zest of 1 lemon

→ Seasonings & Herbs

11 - 1 bay leaf
12 - 1/2 teaspoon fine salt, plus more to taste
13 - 1/4 teaspoon freshly ground black pepper, plus more to taste
14 - 2 tablespoons chopped fresh dill or flat-leaf parsley, plus extra for garnish

# Directions:

01 - Place the chicken breasts in a large pot and add the chicken broth. Bring to a gentle boil over medium-high heat, then reduce heat to a simmer. Skim any foam that collects on the surface, add the bay leaf, cover, and simmer for 15–18 minutes until the chicken is cooked through.
02 - Transfer the cooked chicken to a plate and set aside to cool slightly. Discard the bay leaf from the pot.
03 - Add the chopped onion, diced carrot, diced celery, and minced garlic to the simmering broth. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften but remain slightly firm.
04 - Stir the orzo into the simmering broth and cook for 8–10 minutes, or until the pasta is tender al dente. Reduce heat if the broth begins to boil vigorously.
05 - While the orzo cooks, shred the cooled chicken using two forks or by hand into bite-sized pieces.
06 - In a medium bowl, vigorously whisk together the eggs, fresh lemon juice, and lemon zest until smooth and slightly frothy.
07 - Ladle approximately 1 cup of the hot broth into the egg–lemon mixture in a slow, steady stream while whisking constantly to temper the eggs and prevent curdling.
08 - Reduce the soup heat to low. Slowly pour the tempered egg mixture back into the pot while stirring gently. Maintain low heat and do not allow the soup to boil to preserve a silky texture.
09 - Return the shredded chicken to the pot, stir in the chopped dill or parsley, and season with salt and pepper to taste. Warm through on low heat for 1–2 minutes.
10 - Ladle into warmed bowls and garnish with additional herbs and lemon wedges if desired. Serve immediately.

# Expert Advice:

01 -
  • Tempering the eggs for silky broth feels like a secret chef move but is easy once you know the trick.
  • The balance of lemon, chicken, and orzo is light yet filling, perfect for lunch or dinner any time of year.
02 -
  • Turning the heat too high after adding the egg mixture was my rookie mistake—watch it closely or the soup loses its silkiness.
  • Fresh lemon really is the secret—bottled juice just doesn’t sing in the same way.
03 -
  • Always whisk the egg mixture well and temper slowly for the creamiest soup—quick moves can scramble the eggs fast.
  • Letting the soup sit five minutes before serving allows the flavors to really meld—worth the tiny wait.
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