Lemon Chicken Soup

Picture a steaming bowl of lemon chicken soup, the aroma of fresh dill and zesty lemon wafting through the air.

This Mediterranean delight is a comforting, easy-to-make dish that wraps you in warmth with every spoonful.

As you sauté onions and simmer chicken with orzo, the simple ingredients transform into a harmonious blend of flavors.

Let’s bring this lively and heartwarming soup to life in your kitchen.

Kitchen Tools Required

• 1 large pot
• 1 medium bowl
• 1 whisk
• 1 ladle
• 1 knife
• 1 cutting board

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 pound chicken breast, diced
• 6 cups chicken broth
• 1/2 cup orzo pasta
• 2 large eggs
• 3 tablespoons lemon juice
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup fresh dill, chopped

Cook & Prep Time

To efficiently manage your time while preparing and cooking Lemon Chicken Soup, you can follow this timeline:

1. Reading Time:
   • Allocate 5 minutes to read through the recipe and instructions thoroughly before starting.
2. Prep Time (15 minutes):
   • 0-5 minutes: Gather all the equipment and ingredients. Chop the onion, mince the garlic, and dice the chicken breast.
   • 5-10 minutes: Heat the olive oil in a large pot over medium heat, and begin sautéing the chopped onion and garlic until softened.
   • 10-15 minutes: Add the diced chicken to the pot and cook until browned.
3. Cook Time (30 minutes):
   • 15-20 minutes: Pour in the chicken broth and bring it to a boil.
   • 20-22 minutes: Stir in the orzo pasta and reduce heat to a simmer.
   • 22-30 minutes: Cook the pasta until tender (about 8-10 minutes). While the pasta is cooking, whisk together the eggs and lemon juice in a medium bowl. Slowly add 1 cup of hot broth to the egg mixture, whisking constantly, then gradually stir the egg mixture back into the pot.
4. Resting Time (5 minutes):
   • 30-35 minutes: Season the soup with salt and black pepper. Remove from heat and let it rest for 5 minutes.
5. Final Step:
   • 35 minutes onwards: Stir in fresh dill before serving.

Recipe Instructions

Heat olive oil in a large pot over medium heat.

Add chopped onion and garlic, sauté until softened.

Add diced chicken to the pot and cook until browned.

Pour in chicken broth and bring to a boil.

Stir in orzo pasta and reduce heat to a simmer.

Cook pasta until tender, about 8-10 minutes.

In a medium bowl, whisk together eggs and lemon juice.

Slowly add 1 cup of hot broth to the egg mixture, whisking constantly.

Gradually stir the egg mixture back into the pot.

Season the soup with salt and black pepper.

Remove from heat and let it rest for 5 minutes.

Stir in fresh dill before serving.

Serving Tips

• Crusty Bread: Perfect for dipping and soaking up the flavorful broth.
• Greek Salad: Complements the Mediterranean flavors with fresh vegetables and feta cheese.
• Grilled Vegetables: Adds a smoky, savory side that pairs well with the lemony zest of the soup.
• Pita Bread with Hummus: Offers a creamy and satisfying accompaniment to the soup.
• Roasted Potatoes: Provides a hearty side to make the meal more filling.

Storage

Store leftover Lemon Chicken Soup in an airtight container in the refrigerator for up to 3 days.

Reheat gently on the stove, adding a splash of broth if needed to adjust consistency.

Freezing

To freeze Lemon Chicken Soup, cool it completely.

Then transfer to airtight containers, leaving space for expansion.

Label with the date.

Thaw overnight in the refrigerator before reheating.

Reheating

When reheating Lemon Chicken Soup, use low heat on the stove.

Stir occasionally to prevent egg curdling.

Alternatively, microwave gently, covering to retain moisture.

Adjust seasoning if necessary.

Final Thoughts

Lemon Chicken Soup is a delightful Mediterranean dish that combines tender chicken, aromatic herbs, and a tangy lemon flavor.

The key to perfecting this soup lies in carefully tempering the egg and lemon mixture to achieve a creamy texture without curdling.

Adjusting the lemon juice allows you to tailor the tanginess to your preference.

Additionally, substituting orzo with other small pasta or rice can add variety to this comforting meal.

With its quick preparation and cooking time, Lemon Chicken Soup is an excellent choice for a satisfying and flavorful dinner.

Frequently Asked Questions

Can I Use Pre-Cooked Chicken for This Soup?

You can incorporate pre-cooked chicken. Simply skip the browning step, add it during the broth boiling phase, and guarantee it reaches 165°F. Adjust the simmer time accordingly to maintain the soup’s texture and flavor balance.

What Can I Substitute for Fresh Dill?

You can substitute fresh dill with 1 tablespoon of dried dill or 1/4 cup of fresh parsley. Adjust seasoning to taste. Confirm even distribution by finely chopping herbs and stirring thoroughly before serving for balanced flavor integration.

Is This Soup Gluten-Free?

You can’t consider it gluten-free due to orzo, which contains gluten. Substitute orzo with a gluten-free pasta or rice. Confirm all other ingredients are certified gluten-free and follow proper cross-contamination prevention protocols for precise results.

How Can I Make This Soup Vegetarian?

To make it vegetarian, replace chicken broth with vegetable broth and omit chicken. Add 1 pound of diced tofu for protein. Confirm tofu is well-drained, then sear it until golden before adding to the soup.

Can I Add Vegetables to This Recipe?

You can incorporate vegetables by adding 1 cup of diced carrots, 1 cup of chopped celery, and 1/2 cup of spinach. Sauté carrots and celery with onions. Stir in spinach before serving to maintain vibrant color.

Lemon Chicken Soup

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Resting Time 5 minutes mins

Total Time 50 minutes mins

Course Soup

Cuisine Mediterranean

Servings 4 servings

Equipment

• 1 Large pot
• 1 Medium bowl
• 1 Whisk
• 1 Ladle
• 1 Knife
• 1 Cutting board

Ingredients

  

1x2x3x

• 1 tablespoon olive oil
• 1 medium onion chopped
• 2 cloves garlic minced
• 1 pound chicken breast diced
• 6 cups chicken broth
• 1/2 cup orzo pasta
• 2 large eggs
• 3 tablespoons lemon juice
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup fresh dill chopped

Instructions

 

• Heat olive oil in a large pot over medium heat.
• Add chopped onion and garlic, sauté until softened.
• Add diced chicken to the pot and cook until browned.
• Pour in chicken broth and bring to a boil.
• Stir in orzo pasta and reduce heat to a simmer.
• Cook pasta until tender, about 8-10 minutes.
• In a medium bowl, whisk together eggs and lemon juice.
• Slowly add 1 cup of hot broth to the egg mixture, whisking constantly.
• Gradually stir the egg mixture back into the pot.
• Season the soup with salt and black pepper.
• Remove from heat and let it rest for 5 minutes.
• Stir in fresh dill before serving.

Notes

For best results, be sure to temper the egg and lemon juice mixture with hot broth gradually to prevent curdling. You can adjust the amount of lemon juice to taste, depending on how tangy you like your soup. Additionally, feel free to substitute orzo with another small pasta or rice if preferred.

Tried this recipe?Let us know how it was!

Cynthia Weatherford

Cynthia Weatherford is a seasoned chef and culinary enthusiast who serves as the Recipe creator of Somonday. With decades of experience in the kitchen and a passion for exploring diverse cuisines, Cynthia brings a blend of creativity and technique to every dish. Known for transforming simple ingredients into show-stopping meals, Cynthia believes that cooking is an art form anyone can master. Dedicated to inspiring home cooks, Cynthia shares approachable recipes, pro tips, and culinary wisdom to make every meal memorable.