Greek Lemon Chicken Soup
A comforting Greek Lemon Chicken Soup made with tender chicken, fresh vegetables, and orzo, all infused with zesty lemon.
Equipment
- large stock pot
- dutch oven
Ingredients
- 1 tablespoon olive oil For cooking
- 1 medium onion Diced
- 1 medium carrot Diced
- 2-3 stalks celery Diced
- 2-3 cloves garlic Finely chopped
- 2 bay leaves
- 12 oz chicken breasts About 350 g total
- 6 cups chicken stock 1.5 liter
- ¾ cup orzo 175 g
- 1 lemon Juice of
- 2 egg yolks
- fresh dill A handful
- salt To taste
- black pepper Freshly ground, to taste
Instructions
- Heat the olive oil in a large stock pot or Dutch oven and cook the onion, carrot, and celery for 8-10 minutes over medium heat until softened.
- Add the garlic and cook for another minute, then add the bay leaves, chicken, and chicken stock.
- Bring to a boil, then lower the heat to medium-low, cover with a lid and simmer for 15 minutes.
- Take out the chicken breasts and bay leaves. Add the orzo to the pot and continue to cook for 10 minutes.
- Shred the chicken with two forks and add it back to the pot.
- While the orzo is cooking, whisk the egg yolks and lemon juice in a bowl. Take out 1-2 ladles of soup and pour it over the egg-lemon mixture to temper it.
- Add this mix to the pot and continue to cook for 5 minutes.
- Stir in the fresh dill, adjust the seasoning and serve immediately, with some extra fresh dill on top if you like.
Nutrition
Serving: 1bowlCalories: 400kcalCarbohydrates: 40gProtein: 30gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 900mgPotassium: 800mgFiber: 3gSugar: 2gVitamin A: 300IUVitamin C: 20mgCalcium: 6mgIron: 10mg
Tried this recipe?Let us know how it was!