Description
This Easy Greek Lemon Chicken Soup with Orzo is a warm and comforting dish perfect for cozy dinners. Made with tender chicken breasts simmered in flavorful chicken broth, brightened with fresh lemon zest and juice, and enriched with delicate orzo pasta and fresh herbs. A traditional touch includes an optional egg yolk tempering for a creamy texture without cream. Ready in just 35 minutes and serving 4, it’s a delightful bowl of nourishing Greek-inspired comfort.
Ingredients
Scale
Protein & Broth
- 1 lb boneless skinless chicken breasts
- 6 cups chicken broth (1.4 liters)
Pasta
- 3/4 cup orzo pasta (about 120 g)
Produce & Herbs
- 2 medium lemons, zested and juiced
- 3 cloves garlic, minced
- 1 small yellow onion, finely chopped
- 1/4 cup fresh dill or parsley, chopped (15 g)
Oils & Seasonings
- 2 tablespoons extra-virgin olive oil (30 ml)
- Salt and pepper to taste (about 1 teaspoon salt)
Optional
- 1 large egg yolk
Instructions
- Sauté Onion: Heat 2 tablespoons of olive oil over medium heat in a large pot. Add the finely chopped onion and cook for 3-4 minutes until translucent and sweet-smelling.
- Add Garlic: Add the minced garlic and cook for another minute, stirring constantly to avoid browning.
- Cook Chicken: Add the whole chicken breasts to the pot and pour in the chicken broth. Bring to a gentle boil, then reduce heat to medium-low and simmer for about 10 minutes until chicken is cooked through (internal temperature 165°F / 74°C).
- Remove Chicken & Cook Orzo: Remove the chicken breasts and set aside to cool slightly. Add the orzo to the simmering broth and cook for 8-10 minutes until al dente.
- Shred Chicken: While the orzo cooks, shred the chicken using two forks or fingers. Return the shredded chicken to the pot once the orzo is done.
- Add Flavorings: Stir in the lemon zest, lemon juice, and chopped dill or parsley. Taste and adjust salt and pepper as needed.
- Temper Egg Yolk (Optional): To temper the egg yolk, whisk it in a small bowl. Slowly ladle about 1 cup of hot soup broth into the yolk while whisking constantly. Pour this mixture back into the pot and heat on low for 2-3 minutes without boiling to avoid curdling.
- Serve: Ladle soup into bowls, garnish with extra fresh herbs or a drizzle of olive oil if desired, and serve hot.
Notes
- Ensure the chicken is fully cooked to an internal temperature of 165°F (74°C) for safety.
- The egg yolk tempering is optional but adds a silky texture to the soup; avoid boiling after adding the tempered yolk to prevent curdling.
- Fresh herbs like dill or parsley provide the authentic Greek flavor; choose your preferred herb or a mix of both.
- Adjust the amount of lemon juice to taste if you prefer a more or less tangy broth.
- Orzo cooks quickly; do not overcook to avoid mushy pasta in the soup.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Keywords: Greek chicken soup, lemon chicken soup, orzo soup, easy soup recipe, cozy dinner, healthy soup, lemon orzo soup, Mediterranean cuisine
