Bright Greek-style lemon chicken soup with shredded chicken, orzo, and dill in a silky, tangy broth.
# What You'll Need:
→ Poultry & Broth
01 - 2 boneless, skinless chicken breasts (about 12 oz total)
02 - 6 cups low-sodium chicken broth
→ Grains & Starch
03 - 1/2 cup orzo pasta
→ Vegetables & Aromatics
04 - 1 medium onion, finely chopped
05 - 2 garlic cloves, minced
06 - 1 carrot, peeled and diced
07 - 1 stalk celery, diced
→ Avgolemono (Egg-Lemon Mixture)
08 - 2 large eggs
09 - 1/4 cup fresh lemon juice (about 2 lemons)
10 - Zest of 1 lemon
→ Seasonings
11 - 1 bay leaf
12 - 1/2 teaspoon salt, or to taste
13 - 1/4 teaspoon ground black pepper, or to taste
14 - 2 tablespoons chopped fresh dill or parsley, plus extra for garnish
# How-To Steps:
01 - Place chicken breasts and chicken broth in a large stockpot. Bring to a gentle boil over medium-high heat, then reduce to a simmer. Skim any foam from the surface, add the bay leaf, cover partially and simmer until the chicken is cooked through, about 15–18 minutes.
02 - Transfer the cooked chicken to a plate and set aside to cool slightly. Discard the bay leaf from the broth.
03 - Add the chopped onion, carrot, celery and minced garlic to the simmering broth. Cook until the vegetables begin to soften, about 5 minutes.
04 - Stir in the orzo and continue simmering until the pasta is tender, about 8–10 minutes, stirring occasionally to prevent sticking.
05 - Using two forks, shred the cooled chicken into bite-size pieces and set aside.
06 - In a medium mixing bowl, whisk the eggs with the lemon juice and lemon zest until smooth and homogenous.
07 - Ladle approximately 1 cup of hot broth into the egg-lemon mixture in a slow, steady stream while whisking continuously to temper the eggs and prevent curdling.
08 - Reduce the heat to low. Gradually stir the tempered egg-lemon mixture back into the pot, stirring gently and keeping the soup just below a simmer; do not boil to avoid scrambling.
09 - Return the shredded chicken to the pot, season with salt and pepper to taste, and stir in the chopped dill or parsley. Warm through for a minute or two without boiling.
10 - Ladle into bowls and garnish with additional herbs and lemon wedges if desired. Serve immediately.
