Description
A wholesome, tangy, and creamy chicken soup infused with fresh lemon and dill. This Mediterranean dish is both comforting and refreshing, perfect for any season.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 medium carrot, diced
- 2–3 celery stalks, diced
- 2–3 garlic cloves, finely chopped
- 2 bay leaves
- 2 chicken breasts (about 12 oz / 350 g total)
- 6 cups (1.5 liter) chicken stock
- ¾ cup (175 g) orzo
- Juice of 1 lemon
- 2 egg yolks
- A handful fresh dill
- Salt and freshly ground black pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the diced onion, carrot, and celery, cooking until softened (about 5 minutes).
- Add the garlic and bay leaves, stirring for another minute.
- Place chicken breasts in the pot and pour in the chicken stock. Bring to a boil, then reduce to a simmer and cook for 20-25 minutes, or until the chicken is fully cooked.
- Remove the chicken, shred it with two forks, and return it to the pot.
- Add the orzo and cook according to package instructions (usually 8-10 minutes).
- Whisk together the egg yolks and lemon juice in a bowl. Gradually add a small amount of hot broth to temper the eggs, then slowly stir the egg mixture into the soup.
- Stir in fresh dill, season with salt and pepper, and simmer for 2-3 minutes until the soup thickens slightly.
- Serve hot, garnished with extra dill if desired.
Notes
- Ensure the egg mixture is added slowly to avoid curdling.
- You can substitute orzo with rice or another small pasta.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 145mg
Keywords: Greek Lemon Chicken Soup