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Mediterranean Lemon Chicken Soup with Orzo

Close-up of a white bowl filled with bright yellow Mediterranean lemon chicken soup, rice, chicken pieces, and topped generously with fresh dill.

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Make this nutrient-dense, comforting lemon chicken soup featuring fresh herbs and bright citrus. It is a satisfying daily ritual for your kitchen.

Ingredients

Scale
  • 6 cups low sodium chicken broth
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 cup orzo pasta
  • 2 large eggs
  • 1/2 cup fresh lemon juice (about 3 lemons)
  • 1/4 cup finely chopped fresh dill
  • 1/4 cup finely chopped fresh parsley
  • 1 teaspoon dried oregano
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt (or to taste)

Instructions

  1. Pour the chicken broth into a large pot and bring it to a boil over medium-high heat.
  2. Add the cut chicken pieces to the boiling broth. Cook for about 5 minutes until the chicken is mostly cooked through.
  3. Stir in the orzo pasta, dried oregano, salt, and pepper. Reduce the heat to medium and simmer for 8 to 10 minutes, or until the orzo is tender.
  4. In a separate medium bowl, whisk the eggs until they are light and frothy. Slowly whisk in the fresh lemon juice. This is your avgolemono base.
  5. Remove the pot from the heat. Temper the egg-lemon mixture by slowly whisking in about 1 cup of the hot soup broth, one ladleful at a time. This prevents the eggs from scrambling.
  6. Pour the tempered egg-lemon mixture back into the soup pot, stirring constantly until fully incorporated. Do not return the soup to a boil after adding the egg mixture.
  7. Stir in the fresh dill and parsley. Taste and adjust salt and pepper if needed. Serve immediately.

Notes

  • For a richer flavor, use homemade chicken stock instead of store-bought broth.
  • If you prefer shredded chicken, cook the breasts whole in the broth, remove them, shred them with two forks, and return them to the pot before tempering the eggs.

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