Name: Greek Lemon Chicken Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Greek
Ingredients: 1 lb chicken breast, diced; 1 onion, chopped; 2 carrots, diced; 2 celery stalks, diced; 4 cups chicken broth; 1/2 cup orzo pasta; 2 eggs; 1/2 cup lemon juice; Salt and pepper to taste; Fresh parsley, for garnish

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why make this recipe

This Greek Lemon Chicken Soup is warm, simple, and fresh. It uses common ingredients and cooks fast. It comforts on cold days and feels light on hot days. If you like clear, home-style broths, compare it to a clean chicken mushroom soup for another easy idea.

introduction

This soup mixes chicken, orzo, and a bright lemon-egg sauce called avgolemono. The lemon and eggs make the broth creamy without cream. You get protein, mild vegetables, and a bright flavor in one pot. For a different lemon-chicken dish, you can look at a simple lemon chicken romano recipe.

how to make Greek Lemon Chicken Soup

Follow the steps below and be gentle when you add the egg-lemon mix so the soup stays smooth.

Ingredients :

1 lb chicken breast, diced
1 onion, chopped
2 carrots, diced
2 celery stalks, diced
4 cups chicken broth
1/2 cup orzo pasta
2 eggs
1/2 cup lemon juice
Salt and pepper to taste
Fresh parsley, for garnish

Directions :

In a large pot, sauté the onion, carrots, and celery until softened.
Add the diced chicken and cook until no longer pink.
Pour in the chicken broth and bring to a boil.
Add the orzo pasta and cook according to package instructions.
In a bowl, whisk together the eggs and lemon juice.
Temper the egg-lemon mixture with a ladle of hot soup, then stir it back into the pot.
Season with salt and pepper.
Serve hot, garnished with fresh parsley.

how to serve Greek Lemon Chicken Soup

Serve hot in bowls. Add extra lemon or chopped parsley on top if you like. Pair it with crusty bread or a small salad. For a simple baked lemon chicken side, try a lemon garlic chicken bake.

how to store Greek Lemon Chicken Soup

Let the soup cool to room temperature. Store in an airtight container in the fridge for up to 3 days. Reheat gently on low heat so the eggs do not curdle. You can freeze the soup without orzo for up to 2 months; add cooked orzo when you reheat.

tips to make Greek Lemon Chicken Soup

Beat the eggs and lemon well so they mix smoothly.
Temper the egg mixture slowly with hot soup to avoid scrambling.
Cook the orzo until just tender; it will soak more liquid if stored.
Taste and add more lemon or salt at the end.

variation (if any)

Use rice instead of orzo for a gluten-free option.
Add shredded rotisserie chicken to save time.
Stir in spinach at the end for extra greens.
Use more lemon for a tangier soup or less for a milder taste.

FAQs

Q: Can I use chicken thighs instead of breast?
A: Yes. Use diced thighs and cook until they are fully done.

Q: Can I make this soup vegetarian?
A: To make it vegetarian, use vegetable broth and skip the chicken. The lemon-egg mix still works for a creamy feel.

Q: Why did my egg mixture curdle?
A: You likely added the egg mix to very hot soup too fast. Temper slowly with a ladle of hot soup, then stir into the pot.

Q: Can I prepare the egg-lemon mix ahead?
A: You can whisk eggs and lemon ahead, but temper and add them only when the soup is hot and ready.

Conclusion

This Greek Lemon Chicken Soup makes a bright, simple meal that cooks in one pot. For another step-by-step version of avgolemono, see the detailed recipe at Avgolemono — Greek Lemon Chicken Soup – Skinny Spatula. For an authentic take and tips on the classic method, check the BEST Authentic Avgolemono Soup Recipe – The Mediterranean Dish.