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Bowl of Greek Lemon Chicken Soup garnished with herbs and lemon slices

Greek Lemon Chicken Soup

A comforting and bright soup that combines tender chicken, fresh lemon, and a silky broth, making it a perfect quick dinner option or a festive treat for guests.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Greek
Calories: 340
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 tablespoons olive oil or butter Use olive oil for a lighter, more Mediterranean vibe.
  • 1 medium onion, finely chopped Lends sweetness and depth.
  • 2 whole carrots, sliced Or swap with parsnip for earthier notes.
  • 2 stalks celery, sliced Add extra for crunch if desired.
  • 3 cloves garlic, minced Don't skip; it warms the broth.
  • 6 cups chicken stock or homemade broth Richer stock makes the soup sing.
  • 2 cups cooked shredded chicken Rotisserie works beautifully.
  • 3 large eggs
  • 1/3 cup freshly squeezed lemon juice About 2 lemons, key to brightness.
  • Zest of 1 lemon lemon Optional, for extra fragrance.
  • 1/2 cup orzo or rice Use gluten-free if needed.
  • Salt and freshly ground black pepper to taste
  • Fresh dill or parsley, chopped, for garnish
  • Optional: a pinch of dried oregano or bay leaf Add while simmering.

Method
 

Preparation
  1. Heat the olive oil or butter over medium heat in a large saucepan until shimmering and foaming.
  2. Add the chopped onion, carrots, and celery. Sauté until the onion is translucent and the carrots begin to soften, about 5–7 minutes.
  3. Stir in the minced garlic and optional oregano (or a bay leaf) for 30 seconds until fragrant.
  4. Add the chicken stock and bring to a gentle simmer. Season lightly with salt and pepper.
  5. Stir in the orzo or rice and simmer until tender (orzo about 8–10 minutes; rice may take a bit longer).
  6. Stir in the shredded chicken to heat through, keeping the heat low so the chicken stays tender.
  7. In a medium bowl, whisk the eggs until smooth. Gradually whisk in about 1/2 cup of the hot broth to temper the eggs.
  8. Once tempered, whisk in the lemon juice, then pour the egg-lemon mixture back into the pot in a slow, steady stream while stirring constantly.
  9. Remove from heat and stir in lemon zest if using. Taste and adjust seasoning as needed. Sprinkle with chopped dill or parsley and serve immediately.

Notes

For a lighter version, use more stock and less orzo. For a heartier meal, add diced potatoes or use brown rice. To make it vegetarian, replace chicken with roasted cauliflower and mushrooms.