Greek Lemon Chicken Soup

  • Level: Easy
  • Total: 40 min
  • Active: 15 min
  • Yield: 4 servings
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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 


  1. 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.
  2. 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.
  3. 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.
  4. Ladle the soup into bowls and garnish with dill.

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