... Print

Quick Mediterranean Lemon Chicken Soup with Orzo

Close-up of a bowl of Mediterranean lemon chicken soup with orzo pasta, chicken pieces, carrots, and fresh dill.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this bright, creamy Greek lemon chicken soup, an easy Avgholemono style recipe perfect for a light weeknight dinner. It captures that clean, healing flavor you want in a spring soup.

Ingredients

Scale
  • 6 cups low sodium chicken broth
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1/2 cup orzo pasta
  • 1/2 cup fresh lemon juice (about 3 large lemons)
  • 3 large eggs
  • 1/4 cup cornstarch
  • 2 tablespoons fresh dill, chopped
  • 1 tablespoon olive oil
  • Salt and black pepper to taste

Instructions

  1. Heat the chicken broth and olive oil in a large pot over medium-high heat until simmering.
  2. Add the cut chicken pieces to the simmering broth. Cook for about 8 minutes, or until the chicken is cooked through.
  3. Stir in the orzo pasta. Cook according to package directions, usually 8 to 10 minutes, until al dente.
  4. While the orzo cooks, prepare the egg-lemon mixture. In a medium bowl, whisk the eggs until light and frothy.
  5. In a separate small bowl, whisk the cornstarch with 1/4 cup of cold water until smooth. Whisk this slurry into the eggs.
  6. Slowly whisk the fresh lemon juice into the egg mixture.
  7. Temper the egg mixture: Ladle about 1 cup of the hot broth from the soup pot into the egg mixture while whisking constantly. This prevents the eggs from scrambling.
  8. Reduce the soup heat to low. Slowly pour the tempered egg-lemon mixture back into the soup pot in a thin stream, stirring continuously. Do not let the soup boil after adding the egg mixture.
  9. Heat gently for 2 to 3 minutes until the soup thickens slightly. Remove from heat.
  10. Stir in the fresh dill, salt, and pepper. Serve immediately.

Notes

  • For a richer flavor, use homemade chicken broth.
  • If you prefer a thicker soup, increase the cornstarch to 5 tablespoons.
  • This soup tastes best when served right away; it can thin out upon refrigeration.

Nutrition

Find it online: https://carlacooking.com/mediterranean-lemon-chicken-soup-easy-orzo/