Greek lemon chicken soup gets its thick consistency from eggs; they're tempered by hot chicken broth and whisked in just before serving. Shredded chicken breast makes this soup filling yet healthy.

Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring broth to a simmer in a 4-quart pot over high heat; add chicken. Reduce heat; simmer gently until chicken is cooked through, about 15 minutes. Using a slotted spoon, transfer chicken to a bowl. Reserve broth in pot. Let chicken cool slightly, and then shred with a fork into bite-size pieces.

    Advertisement
  • Bring a medium saucepan of water to a boil. Add orzo; cook until al dente. Drain. Add orzo and chicken to reserved broth. Bring broth just to a gentle simmer, and then reduce heat to low.

  • Beat together eggs and lemon juice in a medium bowl until smooth. Ladle 1 cup hot broth into egg-lemon mixture, whisking constantly until mixture is warm to the touch. Stir the egg-broth mixture into the broth in the pot. Stir in the dill, and season with pepper.

Cook's Notes

After the eggs have been added, be sure not to let the soup come to a simmer or the eggs will curdle.

Reviews (3)

37 Ratings
  • 5 star values: 5
  • 4 star values: 11
  • 3 star values: 14
  • 2 star values: 5
  • 1 star values: 2
Rating: Unrated
01/29/2012
Here is another chicken lemon soup recipe that I combined ideas with when I made my version: http://www.goodlifeeats.com/2011/03/lemon-chicken-spinach-and-orzo-soup.html : )
Rating: Unrated
01/29/2012
just made this tonight, and it was very good, with some additions. I used leftover roasted chicken instead of cooking up fresh chicken breasts. Also sauteed 1 sweet onion in olive oil, then added 1 sliced carrot, 1/3 cup white wine, and 6 cups broth. I combined the egg and lemon in the food processor, then ladled off 1 cup of the broth and slowly poured it into the egg-lemon mixture with the processor running. Added baby spinach, 2 tsp fresh thyme, and 3 Tbsp fresh parsley, finely chopped.
Rating: Unrated
03/10/2008
This was actually really great. The lemon really gave a nice kick to the broth, and such a healthy addition. I used rice instead of orzo which also worked nicely.
Advertisement