Greek Lemon Chicken Soup
Greek Lemon Chicken Soup is a bright and comforting bowl of goodness that brings together tender chicken, fresh lemon juice, and fluffy orzo pasta in a warm, soothing broth. The…
Tip: save now, cook later.Greek Lemon Chicken Soup is a bright and comforting bowl of goodness that brings together tender chicken, fresh lemon juice, and fluffy orzo pasta in a warm, soothing broth. The lemon gives it a cheerful tang that wakes up your taste buds, while the chicken and orzo make it filling without feeling heavy.
I always think of this soup as the perfect pick-me-up when you’re feeling under the weather or just want something easy and satisfying. I love how the lemon flavor is fresh and clean, not overpowering, and it pairs so well with the simple veggies and herbs. A little tip: adding a handful of fresh parsley right before serving really lifts the whole dish.
When I make Greek Lemon Chicken Soup, I like to serve it with warm crusty bread or a side salad for a light but complete meal. It’s one of those recipes that feels like a hug in a bowl, and each spoonful brings back memories of family dinners and cozy nights. Plus, it’s easy enough to whip up any night of the week, which makes it a favorite in my kitchen.
Key Ingredients & Substitutions
Chicken: Bone-in, skin-on breasts add extra flavor to the broth, but boneless breasts or thighs can also work. For speed, use pre-cooked or rotisserie chicken.
Orzo: This small pasta is traditional, but rice or small pasta shapes like acini di pepe or pastina are great swaps.
Lemon & Eggs: These create the classic tangy, creamy base. Fresh lemon juice is best for flavor. If you’re out of eggs or want dairy-free, try adding a splash of coconut milk for creaminess instead.
Herbs & Veggies: Fresh parsley brightens the soup nicely. You can swap spinach with kale or swiss chard for a different leafy green twist.
How Do You Make the Lemon-Egg Mixture Without Scrambling the Eggs?
Adding eggs to hot soup can curdle them—here’s how to avoid that.
- Whisk eggs and lemon juice together in a bowl.
- Slowly ladle a small amount of the hot broth into the egg mixture while whisking constantly. This ‘tempers’ the eggs, warming them gently.
- Pour the tempered mixture back into the soup gradually, stirring gently.
- Heat the soup gently, don’t let it boil after adding the eggs—just warm until it thickens slightly.
This technique keeps your soup silky and smooth, with a lovely lemon flavor and no scrambled bits.
Equipment You’ll Need
- Large stockpot or Dutch oven – perfect for simmering the chicken, veggies, and broth all in one pot.
- Fine mesh strainer or slotted spoon – helps you remove chicken breasts easily from the broth without losing liquid.
- Medium mixing bowl – to whisk the lemon and egg mixture for tempering.
- Whisk – essential for blending eggs and lemon juice smoothly and avoiding lumps.
- Cutting board and sharp knife – for chopping veggies and shredding the cooked chicken.
Flavor Variations & Add-Ins
- Swap chicken for shredded rotisserie turkey for a holiday twist that’s just as tasty.
- Use brown rice instead of orzo for a nuttier flavor and a gluten-free option.
- Add chopped dill or mint herbs for a fresher, more aromatic soup experience.
- Include diced potatoes or zucchini for extra veggies and texture variety.
Greek Lemon Chicken Soup
Ingredients You’ll Need:
For the Soup:
- 2 large chicken breasts (bone-in, skin-on preferred for broth flavor)
- 8 cups water or low-sodium chicken broth
- 1 large onion, finely chopped
- 2-3 carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 cup orzo pasta (or rice as an alternative)
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
For the Lemon-Egg Mixture:
- 3 large eggs
- Juice of 2 large lemons (about ½ cup)
To Finish:
- ¼ cup fresh parsley, chopped
- Fresh spinach leaves (optional, roughly chopped)
- Lemon slices, for garnish
Time Needed
This recipe takes about 40 minutes total. The chicken simmers for roughly 20-25 minutes, vegetables soften in 10 minutes, and cooking the orzo and finishing the soup takes around 10 minutes.
Step-by-Step Instructions:
1. Cook the Chicken and Prepare the Broth:
Place the chicken breasts in a large pot and cover with 8 cups of water or chicken broth. Bring to a boil, then reduce the heat to a simmer. Let it cook for about 20-25 minutes until the chicken is fully cooked.
2. Remove Chicken and Cook Vegetables:
Take out the chicken breasts and set them aside to cool, keeping the broth in the pot. Add olive oil, chopped onion, carrots, and celery to the broth. Let the vegetables simmer until they soften, about 10 minutes.
3. Shred Chicken and Add Flavor:
While the vegetables cook, shred the cooled chicken into bite-sized pieces, discarding the skin and bones. Return the shredded chicken to the pot. Add minced garlic and dried oregano, then simmer for another 5 minutes to blend flavors.
4. Cook the Orzo:
Add the orzo pasta to the soup and cook according to the package instructions (about 7-8 minutes) until tender.
5. Prepare Lemon-Egg Mixture:
In a medium bowl, whisk together the eggs and lemon juice until smooth and combined.
6. Temper and Add the Lemon-Egg Mixture:
Slowly ladle about one cup of hot soup broth into the lemon-egg mixture, whisking constantly to gently warm it and avoid curdling. Then, slowly pour this tempered mixture back into the soup pot, stirring gently.
Heat the soup just until it thickens slightly. Be careful not to let it boil once the eggs are added, or the mixture might curdle.
7. Final Touches and Serving:
Stir in chopped fresh parsley and, if you like, some chopped spinach leaves. Adjust salt and pepper to taste.
Serve the soup warm in bowls, garnished with lemon slices for a fresh, bright look.
Can I use frozen chicken breasts for this soup?
Yes! Just make sure to fully thaw the chicken in the fridge overnight before cooking. This ensures even cooking and the best flavor for your broth.
Can I make Greek Lemon Chicken Soup ahead of time?
Absolutely! Prepare the soup up to adding the lemon-egg mixture, refrigerate, and add it fresh when reheating to keep the texture smooth and creamy.
What can I substitute for orzo if I don’t have it?
Rice, small pasta shapes like acini di pepe, or even quinoa work well. Just adjust the cooking time according to the package instructions.
How should I store leftovers?
Keep any leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, and add a splash of broth or water if it thickens too much.