Greek Lemon Chicken Orzo Soup
Greek Lemon Chicken Orzo Soup is a light yet creamy dish that combines tender shredded chicken, bright lemon, and silky egg-enriched broth. It’s a comforting yet refreshing soup that’s ready in under 30 minutes.
Equipment
- Large pot For cooking the soup
- whisk For mixing the egg-lemon mixture
- Ladle For tempering the eggs
Ingredients
- 2 tablespoons olive oil
- 1 small onion diced
- 2 cloves garlic minced
- 1 rib celery chopped
- 6 cups chicken broth
- 2 cups shredded cooked chicken rotisserie or poached
- ¾ cup orzo pasta
- 2 large eggs
- ¼ cup lemon juice freshly squeezed
- 1 teaspoon lemon zest
- ½ teaspoon salt adjust to taste
- ½ teaspoon black pepper adjust to taste
- 2 tablespoons fresh parsley chopped, for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Sauté diced onion, garlic, and celery until softened, about 4 minutes.
- Pour in chicken broth and bring to a simmer. Add shredded chicken and orzo, cooking for about 8-10 minutes until the pasta is tender.
- In a separate bowl, whisk eggs and lemon juice together. Slowly ladle in a cup of hot broth while whisking to temper the eggs.
- Gradually stir the egg mixture into the pot, stirring constantly to avoid curdling. Let it cook for 2 more minutes on low heat.
- Stir in lemon zest, salt, and black pepper. Taste and adjust seasoning as needed.
- Ladle into bowls, garnish with fresh parsley, and serve warm with pita or a side salad.
Notes
- For a thicker consistency, let the soup rest for 10 minutes before serving.
- Store leftovers in an airtight container for up to 3 days; reheat gently to prevent the eggs from curdling.
- Pair with a Greek salad or grilled vegetables for a complete meal.
Did you make this recipe?Mention @CooksCrafter or tag #CooksCrafter!