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Greek Lemon Chicken Soup

A comforting bowl of goodness featuring tender chicken, zesty lemon, and creamy orzo pasta, perfect for chilly days.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Greek
Calories: 280
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound chicken breast, cooked and shredded Can substitute with chicken thighs for richer flavor.
  • 6 cups chicken broth
  • 1 cup orzo pasta Cook until al dente.
  • 3 large eggs Whisk together with lemon juice and zest for creaminess.
  • 1/4 cup lemon juice Adjust to taste.
  • 1 teaspoon lemon zest Fresh zest preferred.
  • 1 cup fresh spinach Can substitute with kale or Swiss chard.
  • Salt and pepper to taste
  • Fresh dill for garnish Enhances flavor.

Method
 

Preparation
  1. In a large pot, bring chicken broth to a simmer.
  2. Add orzo pasta and cook until al dente.
  3. In a bowl, whisk eggs, lemon juice, and zest together.
  4. Gradually add a cup of hot broth to the egg mixture while whisking, then slowly pour this mixture back into the pot while stirring constantly.
  5. Stir in shredded chicken and spinach, cooking until spinach is wilted.
  6. Season with salt and pepper to taste.
  7. Serve hot, garnished with fresh dill.

Notes

For added richness, feel free to add a splash of cream or Greek yogurt. This soup can be stored in the fridge for 3-4 days or frozen for up to 3 months without the orzo.