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–+ servings
Greek Lemon Chicken Soup

Creamy Greek Lemon Chicken Soup for Cozy Nights

A delightful and creamy Greek Lemon Chicken Soup that warms your soul, perfect for cozy dinners.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 cups
Course: Soups
Cuisine: Greek
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 1 pound Chicken Consider using rotisserie chicken for convenience.
  • 2 tablespoons Olive Oil Substitute with butter for a different twist.
  • 6 cups Chicken Broth Vegetable broth can make it vegetarian-friendly.
  • 2 medium Carrots Diced; can use diced celery to enhance the crunch.
  • 1 medium Onion Feel free to omit it for an onion-free variation.
  • 2 cloves Garlic Minced; fresh garlic is preferred.
  • 1 tablespoon Dill Fresh, chopped; dried dill can be used in smaller amounts.
  • 1 tablespoon Parsley Fresh, chopped; also a lovely garnish.
  • 1 teaspoon Oregano Dried herbs may be used in lesser quantities.
  • 1 cup Cauliflower Rice A low-carb substitute for orzo.
  • 2 large Egg Yolks Temper for creaminess.
  • 1 large Lemon Juice Always use freshly squeezed for the best flavor.
Optional Garnish
  • Extra Parsley & Dill For a fresh finishing touch.
  • Drizzle of Olive Oil Adds a luxurious finish.

Equipment

  • Dutch oven

Method
 

Cooking Instructions
  1. Season the Chicken with salt and pepper. Set aside.
  2. Brown the Chicken in olive oil for 2 minutes on each side. Set the chicken aside.
  3. Sauté the diced carrots, onion, and minced garlic for 5–7 minutes.
  4. Add chopped dill, parsley, and oregano, then stir in cauliflower rice.
  5. Pour in chicken broth and return the browned chicken. Bring to a vigorous boil then simmer for 15 minutes.
  6. If using orzo, add it now and simmer for an additional 7-9 minutes.
  7. Shred the cooked chicken and return it to the pot.
  8. Tempering egg yolks: whisk yolks and slowly add hot broth, then stir into the soup.
  9. Add lemon juice and adjust seasoning.
  10. Serve hot, garnished with parsley, dill, and a drizzle of olive oil.

Nutrition

Serving: 1cupCalories: 380kcalCarbohydrates: 20gProtein: 30gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 15gCholesterol: 120mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 3gVitamin A: 500IUVitamin C: 25mgCalcium: 50mgIron: 2mg

Notes

This soup can be stored in the fridge for up to 3 days or frozen for up to 3 months without the orzo. Reheat on low, adding broth as needed.

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