GREEK LEMON CHICKEN SOUP

This classic Greek soup is light yet comforting, made with tender shredded chicken, rice, and a silky lemon-egg broth that gives it a luscious texture without cream. It’s the perfect balance of fresh citrus, hearty grains, and savory chicken. Ideal for cozy dinners or when you're feeling under the weather.

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes 

Servings: 4-6 servings

Ingredients:

• 6 cups chicken broth (preferably homemade or low-sodium)
• 1 cup cooked chicken, shredded
• 1/2 cup white rice or orzo
• 3 large eggs
• 1/3 cup freshly squeezed lemon juice (about 2 lemons)
• Salt and freshly ground black pepper, to taste
• 1 tbsp olive oil (optional)
• Fresh dill or parsley, for garnish

Instructions:

1. In a large pot, bring the chicken broth to a boil. Add the rice or orzo and simmer until tender (10–12 minutes).
2. In a bowl, whisk the eggs until frothy. Slowly whisk in the lemon juice.
3. Slowly ladle 1 cup of the hot broth into the egg-lemon mixture, whisking constantly (this prevents scrambling).
4. Reduce the soup heat to low. Slowly stir the tempered egg mixture back into the pot. Add shredded chicken. Do not boil, or the eggs may curdle.
5. Season with salt and pepper. Drizzle with olive oil if desired. Garnish with chopped dill or parsley and serve warm.

Serving Suggestions:

• Serve with crusty bread or warm pita.
• A light cucumber salad or simple Greek salad on the side complements the flavors well.

Tips:

• Want it creamier? Use short-grain rice for more starch.
• Store leftovers in the fridge for up to 3 days. Reheat gently without boiling.

🖨️ Printable recipe/ Download PDF

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