This Herby Greek Lemon and Chicken Soup is a warm hug in a bowl! It’s filled with tender chicken, fresh herbs, and zesty lemon that make every spoonful bright and comforting.
Honestly, it’s like a cozy vacation! I love making it on chilly days—it warms you up and lifts your spirits. Serve it with bread, and you’ve got a perfect meal!
Key Ingredients & Substitutions
Chicken Broth: A flavorful base is essential. If you don’t have chicken broth, vegetable broth works great, or you can use water with added bouillon cubes for flavor.
Chicken: Shredded, cooked chicken is key. You can use rotisserie chicken for ease, or swap in tofu for vegetarian options. Just make sure it’s flavorful and well-cooked!
Fresh Herbs: Dill and parsley bring brightness. For a different taste, fresh basil or cilantro can be excellent substitutes. Dried herbs are a second-best option, but fresh herbs are worth it!
Lemon: Fresh lemon juice brightens the soup. If fresh lemons aren’t available, bottled lemon juice can work, but it will not be as fresh-tasting. A splash of vinegar can also help lift flavors if needed.
Rice or Orzo: These add heartiness. If you want gluten-free, try quinoa or skip the grains altogether for a lighter soup.
How Do I Temper Eggs to Avoid Curdling?
Tempering eggs is crucial for adding richness to your soup without scrambling them. Here’s the best way to do it:
- In a bowl, beat 2 eggs with the lemon juice until mixed.
- Take a cup of the hot broth and slowly whisk it into the egg mixture. This gradually raises the temperature of the eggs.
- Once combined, slowly pour this tempered mixture back into the hot soup, stirring gently to blend.
Keep the soup on low heat after this to avoid curdling. Stir often and enjoy the creamy texture!
Herby Greek Lemon and Chicken Soup
Ingredients You’ll Need:
For the Soup:
- 4 cups chicken broth or stock
- 2 cups cooked chicken, shredded (preferably poached or roasted)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1/2 cup fresh dill, chopped (plus extra for garnish)
- 1/4 cup fresh parsley, chopped
- 2 tbsp olive oil
- 1 lemon, thinly sliced (plus juice of 1 lemon)
- 2 eggs
- 1/4 cup rice or orzo (optional)
- Salt and pepper to taste
- Fresh thyme or oregano (optional, about 1 tbsp chopped)
- Water as needed
How Much Time Will You Need?
This Herby Greek Lemon and Chicken Soup takes about 15 minutes to prep and 20-25 minutes to cook. In total, you’ll need around 40-45 minutes from start to finish. A quick and nourishing meal after a busy day!
Step-by-Step Instructions:
1. Sauté the Onions and Garlic:
In a large pot, heat the olive oil over medium heat. Add the finely chopped onion and cook until it becomes translucent, which takes about 4-5 minutes. Then, add the minced garlic and stir it in for another minute, just until it’s fragrant.
2. Add the Broth:
Pour the chicken broth into the pot and bring it to a gentle boil. This will form the delicious base of your soup!
3. Cook the Rice or Orzo (if using):
If you’ve decided to add rice or orzo, toss it into the boiling broth now. Cook according to the package instructions until it’s tender, usually around 10-12 minutes for rice.
4. Mix in the Chicken:
Once the rice or orzo is cooked, add the shredded chicken to the pot. Let it all simmer together for about 5 minutes until the chicken is heated through.
5. Add Fresh Herbs and Lemon:
Stir in the chopped dill, parsley, and thyme or oregano (if you’re using them), saving a little dill for garnish later. Then, toss in the thin lemon slices for an extra citrusy flavor.
6. Temper the Eggs:
In a separate bowl, beat the two eggs with the fresh lemon juice until smooth. To prevent curdling, slowly add about a cup of the hot soup broth to the eggs while whisking continuously. This helps gently heat the eggs without cooking them.
7. Incorporate the Egg Mixture:
Finally, slowly pour the tempered egg-lemon mixture back into the pot while stirring gently. Heat the soup a little longer, but do not let it boil after adding the eggs; this keeps it creamy and prevents curdling.
8. Season and Serve:
Season the soup with salt and pepper to taste. Serve it hot, garnished with fresh dill and a drizzle of olive oil for an extra touch of flavor.
This herby Greek lemon and chicken soup is bright, comforting, and perfect for a flavorful, nourishing meal. Enjoy!
Can I Use Rotisserie Chicken in This Recipe?
Absolutely! Rotisserie chicken is a fantastic shortcut to save time. Just shred the chicken and toss it in the soup; it will add great flavor!
Can I Make This Soup Vegetarian?
Yes, you can! Substitute the chicken broth with vegetable broth and use cooked chickpeas or tofu for protein. Just skip the chicken and adjust the spices for flavor.
How do I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. To reheat, gently warm it on the stove or in the microwave, stirring occasionally.
Can I Freeze This Soup?
Yes, you can freeze the soup, but it’s best to do so without the egg mixture, as it may not thaw well. Freeze in an airtight container for up to 3 months, then reheat on the stove and add fresh lemon juice and eggs as needed!
