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lemon infused chicken soup recipe

Greek Lemon Chicken Soup

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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 55 minutes
Course Soup
Cuisine Greek
Servings 4 servings

Equipment

  • 1 Large pot
  • 1 Knife
  • 1 Cutting board
  • 1 Ladle
  • 1 Whisk
  • 1 measuring cup
  • 1 Citrus juicer

Ingredients
  

  • 1 pound boneless, skinless chicken breasts
  • 6 cups chicken broth
  • 1 cup orzo pasta
  • 3 large eggs
  • 1/3 cup fresh lemon juice
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cups chopped spinach
  • 1/4 cup chopped fresh dill

Instructions
 

  • Heat the olive oil in a large pot over medium heat.
  • Add the chicken breasts and cook until browned, about 5 minutes per side.
  • Pour the chicken broth into the pot and bring to a simmer.
  • Cook the chicken in the simmering broth for 10 minutes or until fully cooked.
  • Remove the chicken from the pot and shred it using a fork.
  • Add the orzo to the broth and cook for 8-10 minutes until tender.
  • In a bowl, whisk together the eggs and lemon juice.
  • Slowly add one cup of hot broth to the egg mixture while whisking constantly.
  • Pour the egg mixture back into the pot, stirring continuously.
  • Add the shredded chicken back to the pot.
  • Stir in the chopped spinach, salt, and pepper.
  • Cook for another 2-3 minutes until the spinach wilts.
  • Remove from heat and let rest for 10 minutes.
  • Garnish with fresh dill before serving.

Notes

When tempering the egg and lemon mixture, ensure you whisk continuously to prevent the eggs from scrambling. This dish can be adjusted with additional lemon juice or herbs to taste. Use a low-sodium broth if you prefer a lighter flavor, and remember, the soup will thicken upon standing, so adjust the consistency with extra broth if necessary.
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