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–+ servings
lemon infused chicken broth soup

Lemon Chicken Soup

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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Course Soup
Cuisine Mediterranean
Servings 4 servings

Equipment

  • 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

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.
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