Description
A traditional Greek lemon chicken soup that combines tender chicken, fresh vegetables, and orzo pasta in a zesty, comforting broth. This bright and creamy soup is made with a tangy lemon-egg sauce that enriches the broth, perfect for a hearty and flavorful meal.
Ingredients
Scale
Soup Ingredients
- 1 lb chicken breasts
- 6 cups chicken broth
- 1 medium onion, chopped
- 2 carrots, peeled and sliced
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 bay leaf
- 2/3 cup uncooked orzo pasta
- Salt and pepper to taste
Lemon-Egg Mixture
- Juice of 2 lemons
- 2 eggs
Garnish
- Fresh parsley for garnish
Instructions
- Prepare the Soup Base: In a large pot, bring the chicken broth to a boil. Add the chicken breasts, chopped onion, sliced carrots, chopped celery, minced garlic, dried oregano, and bay leaf. Reduce the heat to low and let it simmer for 20-25 minutes, or until the chicken is fully cooked and flavors infuse the broth.
- Shred Chicken: Remove the cooked chicken from the pot using tongs or a slotted spoon. Use two forks to shred the chicken into bite-sized pieces, then set aside.
- Cook Orzo: Stir the uncooked orzo pasta directly into the simmering broth. Continue cooking for 7-10 minutes, or until the orzo is tender but not mushy, stirring occasionally to prevent sticking.
- Make Egg-Lemon Mixture: In a separate bowl, whisk together the lemon juice and eggs until smooth and well combined. To prevent curdling, gradually add a small ladle of hot soup broth to the egg-lemon mixture, whisking constantly to temper the eggs.
- Combine and Stir: Slowly pour the tempered egg-lemon mixture back into the pot with the soup, stirring constantly to create a creamy, velvety texture without scrambling the eggs. Add the shredded chicken back into the soup and season with salt and pepper to taste.
- Serve: Ladle the soup into bowls and garnish with freshly chopped parsley. Serve immediately while hot for best flavor and comfort.
Notes
- Tempering the egg mixture is essential to prevent the eggs from curdling and to achieve a smooth, creamy soup.
- You can substitute orzo with other small pasta shapes or rice if preferred.
- Adjust lemon juice according to your taste preference; more lemon juice will create a zestier and brighter flavor.
- For a gluten-free version, replace orzo with gluten-free pasta or additional vegetables.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
