Greek Lemon Chicken Soup

Recipe courtesy of Valerie Bertinelli
Show: Valerie's Home Cooking | Episode: When Life Gives You Lemons... Rejoice!
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40 min
15 min
4 servings


  • 4 cups chicken stock
  • 1 small carrot, halved 
  • 1 stalk celery, halved 
  • 1 sprig dill, plus sprigs for garnish
  • 1 shallot, halved
  • Kosher salt 
  • 1 boneless, skinless chicken breast (about 6 ounces) 
  • 1/3 rounded cup orzo 
  • 2 large eggs 
  • 3 tablespoons fresh lemon juice 
Greek Lemon Chicken Soup


In a large saucepan, combine the chicken stock with 4 cups water, the carrot, celery, dill, shallot and 1/2 teaspoon salt. Bring to a boil over medium-high heat. Add the chicken breast, lower the heat to a bare simmer, and cook, turning occasionally, until just cooked through, 12 to 15 minutes. Transfer the breast to a plate. Remove the carrot, celery, dill and shallot from the broth, and discard.

Raise the heat to a brisk simmer. Add the orzo to the broth and simmer until tender, 6 to 8 minutes. Meanwhile, shred the chicken.

Whisk the eggs with the lemon juice in a medium bowl. When the orzo is cooked, slowly ladle about 1/2 cup of the hot broth into the egg mixture while whisking constantly. Pour back into the saucepan and cook, whisking occasionally, just until the broth returns to a simmer, about 2 minutes. Turn off the heat, add the shredded chicken, and season with salt.

Ladle the soup into bowls and garnish with dill.