Go Back
Homemade Greek Lemon Soup with Chicken and Orzo photo
Print Recipe Save it for later

Greek Lemon Soup with Chicken and Orzo

A bright, comforting Greek-style lemon and egg soup made with tender chicken and orzo.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

  • 6 cups low-sodium chicken broth
  • 1/2 cup orzo
  • 6 large egg yolks
  • 1 1/2 cups shredded rotisserie chicken
  • 1/4 cup fresh Meyer lemon juice
  • kosher salt to taste
  • black pepper to taste

Instructions

  • Bring the chicken broth to a boil in a large saucepan over medium-high heat.
  • Add the orzo to the boiling broth and cook until just tender, about 7 minutes, stirring occasionally.
  • While the orzo cooks, whisk the egg yolks in a large bowl until slightly lightened in color.
  • Slowly drizzle 1 cup of the hot broth into the beaten yolks while whisking constantly to temper the eggs; the mixture should become warm but not scrambled.
  • Reduce the heat to medium, then pour the tempered egg mixture back into the saucepan, whisking frequently; cook until the soup thickens slightly to the consistency of heavy cream, about 5 to 7 minutes.
  • Stir in the Meyer lemon juice, then add the shredded rotisserie chicken and cook 1 to 2 minutes more until the chicken is heated through.
  • Season to taste with kosher salt and black pepper, then remove from heat and serve warm.

Equipment

  • Large Saucepan
  • Large Mixing Bowl
  • Whisk
  • Measuring Cups and Spoons
  • Ladle

Notes

  • Temper the eggs slowly to avoid scrambling.
  • Use low-sodium broth to control salt level.
  • Meyer lemon adds a milder, sweeter lemon flavor.