Description
A bright and comforting Greek lemon chicken soup with a silky, velvety broth made from egg yolks and fresh lemon juice. Packed with tender chicken, orzo or rice, and fresh dill for a cozy yet refreshing meal.
Ingredients
1 Tbsp olive oil
1 onion, diced
1 carrot, diced
2 celery stalks, diced
3 garlic cloves, minced
2 bay leaves
1½ lb chicken thighs or breasts
6 cups chicken stock or bone broth
¾ cup orzo or ½ cup long-grain rice
2–4 Tbsp lemon juice
1–2 tsp lemon zest (optional)
2–3 large egg yolks, room temperature
¼ cup fresh dill, chopped
Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrot, and celery and sauté until softened.
- Stir in garlic, then add chicken, broth, and bay leaves. Bring to a simmer and cook for 20 minutes.
- Remove chicken, shred it, and return it to the pot.
- Add rice and cook for 15–18 minutes, or add orzo and cook for 8–10 minutes until tender.
- In a bowl, whisk egg yolks, lemon juice, and lemon zest if using.
- Remove soup from heat and let cool for 1–2 minutes. Slowly whisk 1–2 cups of hot broth into the egg mixture to temper it.
- Gradually stir the tempered mixture back into the soup.
- Warm gently to about 160°F while stirring constantly. Do not boil.
- Season with salt and pepper, then stir in fresh dill and serve.
Notes
Use rice for a more traditional version or orzo for a pasta-style texture.
Add extra lemon juice for a brighter flavor or reduce for a milder taste.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently over low heat and avoid boiling to maintain a smooth texture.
If soup thickens in storage, add a splash of broth while reheating.
Freezing is not recommended as the texture may change.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmer
- Cuisine: Greek
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 780 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 145 mg
