Authentic Lemony Greek Chicken Soup Recipe | Healthy Mediterranean Soup
A classic Greek-inspired chicken soup infused with fresh lemon, tender chicken, and rice. Light yet comforting, this Mediterranean dish is perfect for cozy nights or refreshing spring meals.
Equipment
- Large pot
- Whisk
- Ladle
- Knife and cutting board
- Mixing bowl
Ingredients
- 1 whole chicken (or 4 thighs/breasts)
- 8 cups water or chicken stock
- 1 cup rice or orzo
- 3 large eggs (room temperature)
- Juice of 2 fresh lemons
- Salt and pepper, to taste
- Fresh dill or parsley, for garnish
- Optional: onion, celery, and carrots for broth base.
Instructions
- Make Broth: Simmer chicken with water, onion, celery, and carrots for 30–40 minutes. Strain broth and shred chicken.
- Cook Rice/Orzo: Add rice or orzo to broth and cook until tender.
- Prepare Egg‑Lemon Mixture: Whisk eggs with lemon juice in a bowl.
- Temper Eggs: Slowly ladle hot broth into egg‑lemon mixture while whisking constantly.
- Combine: Stir tempered mixture back into pot. Add shredded chicken.
- Season & Serve: Adjust salt and pepper. Garnish with dill or parsley.
- Tip: Never boil after adding eggs—gentle heat keeps the soup silky.
Notes
- Use fresh lemon juice for brightness; bottled lacks flavor.
- Rice gives rustic texture; orzo adds pasta‑like bite.
- Room‑temperature eggs temper more smoothly.
- Store leftovers in fridge up to 3 days; reheat gently without boiling.
- Not freezer‑friendly due to egg emulsion.
- Pair with crusty bread or Greek salad for a complete meal.