Description
A classic Greek lemon chicken soup that combines tangy lemon flavor with tender chicken and creamy egg for a comforting dish.
Ingredients
Scale
- 1 lb boneless, skinless chicken breast
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- ½ teaspoon kosher salt
- ½ teaspoon sweet paprika
- ½ teaspoon garlic powder
- 1/8 teaspoon freshly ground black pepper
- 1 tablespoon olive oil (or unsalted butter)
- 1 small yellow onion, diced
- 2 celery ribs, diced
- 1 medium carrot, diced
- 2 garlic cloves, minced
- 4 to 5 cups low sodium chicken broth
- ½ teaspoon kosher salt
- Freshly ground black pepper
- 1 bay leaf
- ½ cup dry orzo
- 2 large egg yolks
- ¼ cup freshly squeezed lemon juice
- A handful of fresh chopped dill or parsley, for garnish
- Crumbled feta cheese, for garnish
Instructions
- Preheat the oven to 425°F. In a large bowl, combine the chicken, olive oil, dried oregano, kosher salt, sweet paprika, garlic powder, and freshly ground black pepper. Transfer the chicken to a parchment-lined baking sheet and bake for 18 to 25 minutes or until the internal temperature is 165°F. Let the chicken cool slightly and shred it into thin pieces. Set aside.
- In a large pot, add olive oil (or butter), onions, celery, and carrot. Sauté for 5 to 8 minutes until the veggies are tender. Add minced garlic and cook for 1 minute until fragrant.
- Add the broth, salt, a few grinds of black pepper, and bay leaf; bring to a boil. Stir in the orzo and simmer on medium-low for 8 to 12 minutes or until tender.
- In a bowl, whisk the egg yolks for 30 seconds until uniform; add lemon juice and whisk until foamy. Gradually stream in about 2 cups of the warm soup broth into the egg-lemon mixture while whisking to temper the eggs.
- Pour the egg-lemon mixture back into the pot, stirring constantly. Add shredded chicken and stir over low heat for 3 to 5 minutes. Do not let the soup boil.
- Serve each bowl garnished with fresh dill or parsley and crumbled feta cheese.
Notes
Ensure to temper the eggs slowly to maintain a creamy texture. Avoid boiling the soup after adding the egg-lemon mixture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 bowl
- Calories: 360
- Sugar: 2g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 165mg