Greek Lemon Chicken Soup Recipe
This creamy, silky chicken soup is made with an egg and lemon sauce for a great flavored homemade soup that is ready in no time!
Servings: 6
Calories: 256kcal
Ingredients
- 2 Tablespoons extra virgin olive oil
- 1 cup diced celery
- 1 cup diced carrot
- 1 cup diced onion
- 2 garlic cloves
- 2 bay leaves
- ½ teaspoon dried dill
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 8 cups broth
- 1 cup orzo
- 8 ounces rotisserie chicken meat shredded
- ½ cup freshly squeezed lemon juice
- 1 Tablespoon lemon zest
- 2 eggs
- ¼ cup fresh parsley chopped
Instructions
- Heat the olive oil over medium-low heat in a large soup pot.2 Tablespoons extra virgin olive oil
- Add the diced celery, onion and carrots, and sautéed until softened, about 5-10 minutes, stirring frequently.1 cup diced celery, 1 cup diced carrot, 1 cup diced onion
- Add in the garlic, bay leaves, dill and oregano, salt and pepper and stir to combine.2 garlic cloves, 2 bay leaves, 1/2 teaspoon dried dill, 1/2 teaspoon dried oregano, 1/2 teaspoon salt, 1/2 teaspoon ground black pepper
- Pour in the broth and allow to come to a simmer.8 cups broth
- Add the orzo and cook at a simmer until done, about 7-9 minutes, stirring occasionally.1 cup orzo
- Stir in the shredded cooked chicken.8 ounces rotisserie chicken meat
- In a medium bowl, whisk together the lemon juice, lemon zest, and eggs until well combined.1/2 cup freshly squeezed lemon juice, 1 Tablespoon lemon zest, 2 eggs
- Slowly, while whisking continuously, pour two ladlefuls of the hot broth into the egg mixture to temper the eggs.
- Add the tempered egg and lemon juice mixture back into the pot and stir to combine.
- Turn off the heat immediately and serve with freshly chopped parsley.1/4 cup fresh parsley
Notes
Leftover soup can be stored in an airtight container in the fridge for up to 2 days. The soup will probably separate a bit as it sits.
To reheat leftovers, warm leftovers slowly on the stovetop, stirring to help the broth reheat and come back together without cooking the eggs. Do not bring to a boil, or the eggs will curdle.
Nutrition
Serving: 1g | Calories: 256kcal | Carbohydrates: 30g | Protein: 11g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 74mg | Sodium: 1519mg | Potassium: 323mg | Fiber: 3g | Sugar: 6g | Vitamin A: 4646IU | Vitamin C: 17mg | Calcium: 49mg | Iron: 1mg
