Description
A comforting and tangy Greek Lemon Chicken Soup featuring tender shredded chicken, orzo pasta, fresh dill, and a bright lemony egg mixture that creates a creamy texture without any cream. Perfect for a light yet satisfying meal.
Ingredients
Scale
Soup Base
- 6 cups chicken broth
- 1/2 cup orzo pasta
- 1 cup cooked shredded chicken
Egg-Lemon Mixture
- 3 eggs
- 1/2 cup fresh lemon juice
Seasoning
- 3 tablespoons fresh dill, chopped
- Salt and pepper to taste
Instructions
- Simmer broth: In a large pot, bring the chicken broth to a simmer over medium heat, preparing the base for the soup.
- Cook orzo: Add the orzo pasta to the simmering broth and cook according to package instructions until al dente, usually about 8-10 minutes.
- Whisk eggs and lemon: In a mixing bowl, whisk together the eggs and fresh lemon juice until well combined to create the egg-lemon mixture.
- Temper eggs: Slowly pour 1 cup of hot broth into the egg-lemon mixture while whisking constantly to gently raise the temperature and prevent curdling.
- Combine mixtures: Gradually pour the tempered egg mixture back into the pot with the broth and orzo while stirring continuously to gently thicken the soup.
- Add chicken: Stir in the shredded cooked chicken and simmer the soup for an additional 5 minutes to heat through and meld flavors.
- Season: Stir in fresh chopped dill and season with salt and pepper to taste for enhanced flavor.
- Serve: Ladle the soup into bowls and garnish with extra dill if desired. Serve hot and enjoy your comforting Greek Lemon Chicken Soup.
Notes
- Tempering the eggs is crucial to avoid scrambling and achieve a smooth, creamy consistency.
- You can substitute orzo with rice or small pasta shapes if preferred.
- Adjust lemon juice according to your taste preference for tanginess.
- Use low-sodium chicken broth for better control of saltiness.
- This soup pairs wonderfully with crusty bread or a light Greek salad.
