Greek Lemon Chicken Soup

10 Ratings
Recipe courtesy ofValerie Bertinelli

Total: 40 min Cook: 15 min

Yield: 4 servings

Level: Easy



  • 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 


  • 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.

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10 Ratings

My holy trinity has always been Ina, Giada & Bobby. Valerie is now my new favorite chef! Her recipes, including this one, are terrific! It is mild in flavor which is still de-lish, but I wanted a little kick so floated some Tajin (chili lime) on top at the table. I just shredded a chicken breast I'd cooked the night before and added it in at the end (one could use a rotisserie chicken also). SO good. Check out her Gumbo and her Spicy Coconut Shrimp soup -- more thumbs UP!  See All Reviews Post Review

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