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Greek Lemon Chicken Soup

This warm and simple Greek Lemon Chicken Soup features chicken, orzo, and a creamy lemon-egg sauce called avgolemono, offering a bright flavor in one pot.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Greek
Calories: 300
Ingredients Method Notes

Ingredients
  

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

Method
 

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

Notes

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. You can freeze the soup without orzo for up to 2 months; add cooked orzo when you reheat. Beat the eggs and lemon well so they mix smoothly. Cook the orzo until just tender.