Description
Discover how to make a comforting bowl of Greek Lemon Chicken Soup with this easy recipe. Learn the secrets to a delicious and hearty meal today!
Ingredients
- 1 tablespoon olive oil (15 ml)
- 1 medium onion, diced
- 1 medium carrot, diced
- 2-3 celery stalks, diced
- 2-3 garlic cloves, finely chopped
- 2 bay leaves
- 2 chicken breasts (about 12 oz / 350 g total)
- 6 cups (1440 ml) (1.5 liter) chicken stock
- 3/4 cup (175 g) orzo
- Juice of 1 lemon
- 2 egg yolks
- A handful fresh dill
- Salt and freshly ground black pepper to taste
Instructions
- Warm the olive oil in a big pot or Dutch oven, then sauté the onion, carrot, and celery on medium heat for 8-10 minutes until they soften.
- Incorporate the garlic and let it cook for an additional minute. Then, add the bay leaves, chicken, and chicken stock.
- Allow the mixture to reach a boil, then reduce to medium-low heat, cover with a lid, and let it simmer for 15 minutes.
- Remove the chicken breasts and bay leaves from the pot. Introduce the orzo to the pot and let it cook for 10 minutes.
- Use two forks to shred the chicken and return it to the pot.
- As the orzo cooks, combine the egg yolks and lemon juice in a bowl. Ladle 1-2 scoops of the soup into the bowl to temper the mixture, then pour it back into the pot and cook for 5 more minutes.
- Mix in the fresh dill, adjust the salt and pepper to your liking, and serve right away, garnishing with extra dill if desired.
Notes
- For a lighter version, use chicken thighs instead of breasts for enhanced flavor.
- Feel free to incorporate other vegetables like peas or spinach for added nutrition and color.
- To create a creamier texture, mix in a spoonful of Greek yogurt or sour cream at the end.
