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Fresh Greek Lemon Chicken Orzo Soup with Dill

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A bright and comforting Greek-inspired chicken soup featuring tender chicken, orzo pasta, fresh dill, and a silky lemon-egg broth. Perfect for a quick, cozy meal with a refreshing citrus twist.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breasts or thighs, cooked and shredded
  • 3/4 cup orzo pasta (about 130 g)
  • 6 cups low-sodium chicken broth (1.4 L)
  • 2 large lemons, juiced and zested
  • 2 large eggs, beaten
  • 3 tablespoons fresh dill, chopped
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • Optional: fresh parsley for garnish

Instructions

  1. Place chicken breasts or thighs in a large pot with 6 cups chicken broth. Bring to a gentle simmer over medium heat and cook for about 15 minutes until chicken is fully cooked and tender. Remove chicken and shred with two forks. Set broth aside.
  2. In the same pot, heat olive oil over medium heat. Add diced onion, carrots, celery, and minced garlic. Cook, stirring occasionally, until vegetables are softened and fragrant, about 5-7 minutes.
  3. Return the reserved broth to the pot with the sautéed vegetables. Bring to a boil, then add orzo pasta. Reduce heat to a gentle simmer and cook until orzo is tender, about 8-10 minutes. Stir occasionally to prevent sticking.
  4. While the orzo cooks, whisk together beaten eggs with lemon juice and zest in a medium bowl.
  5. Temper the egg-lemon mixture by slowly ladling about 1/2 cup hot broth into the bowl while whisking constantly. Gradually add more broth until the mixture is warm.
  6. Slowly pour the tempered egg-lemon mixture back into the pot, stirring gently but continuously over low heat. Do not let the soup boil once eggs are added to avoid curdling.
  7. Stir in shredded chicken and chopped fresh dill. Season with salt and pepper to taste.
  8. Ladle soup into bowls and garnish with extra dill or parsley if desired. Serve warm.

Notes

Keep the heat low after adding the egg-lemon mixture to prevent curdling and maintain a silky broth. Poach chicken gently to keep it tender. Do not overcook orzo to avoid mushiness. Fresh dill is preferred for authentic flavor; use dried dill sparingly if needed. Adjust salt at the end based on broth saltiness. For gluten-free, substitute orzo with gluten-free pasta or quinoa. For a creamy twist, stir in Greek yogurt before serving.

Nutrition

Keywords: Greek chicken soup, lemon chicken soup, orzo soup, dill soup, avgolemono style, easy chicken soup, healthy soup, comfort food

Find it online: https://islatable.com/fresh-greek-lemon-chicken-orzo-soup-with-dill-easy-homemade-recipe/