Save Recipe Print
Greek Lemon Chicken Soup
Total:
40 min
Active:
15 min
Yield:
4 servings
Level:
Easy
Total:
40 min
Active:
15 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

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.

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

IDEAS YOU'LL LOVE

Baked Lemon Chicken

Recipe courtesy of Food Network Kitchen

Greek Lemon Chicken and Orzo Casserole

Recipe courtesy of Jeff Mauro

Lemon Chicken Breasts

Recipe courtesy of Ina Garten

Chicken Tortilla Soup

Recipe courtesy of Danny Boome

Simple Chicken Soup

Recipe courtesy of Food Network Kitchen

Chicken Noodle Soup

Recipe courtesy of Tyler Florence

Grilled Spatchcocked Greek Chicken

Recipe courtesy of Food Network Kitchen

Chicken Tortilla Soup

Recipe courtesy of Ree Drummond

Chicken Rice Soup

Recipe courtesy of Ree Drummond

Browse Reviews By Keyword

          Latest Stories