There’s something about a bowl of Greek lemon chicken soup that feels like a hug from the Mediterranean sun. I first fell in love with this dish on a chilly evening in Athens, where a tiny taverna tucked away in the Plaka district served it steaming hot, with just the right balance of tangy lemon and tender chicken. The first spoonful transported me—bright, comforting, and utterly soul-warming. Now, whenever the weather turns or I need a little sunshine in my day, this soup is my go-to. It’s simple enough for a weeknight but special enough to serve to guests, and today, I’m sharing my tried-and-true version with you.

Ingredients You’ll Need

Gather these simple, wholesome ingredients to create this vibrant soup:

• Chicken broth (6 cups) – Homemade is ideal, but a good-quality store-bought version works beautifully too.
• Chicken breasts (2, about 1 lb) – Boneless and skinless for ease, though thighs add extra richness if you prefer.
• Orzo pasta (½ cup) – The classic choice, but you can swap in rice or even small egg noodles.
• Eggs (2 large) – The secret to that velvety texture! They’ll be tempered into the broth.
• Lemons (2–3) – Freshly squeezed juice is non-negotiable for that bright, citrusy punch.
• Fresh dill (¼ cup chopped) – Adds a herby freshness, but parsley works if dill isn’t your thing.
• Salt and pepper – To taste, because seasoning is everything.

Step-by-Step Instructions

Let’s bring this sunny soup to life, one cozy step at a time:

1. Simmer the chicken: In a large pot, bring the broth to a gentle boil. Add the chicken breasts, reduce the heat to low, and let them poach for 15–20 minutes until cooked through. Remove the chicken, shred it with two forks, and set aside. (Pro tip: Save time by using rotisserie chicken!)
2. Cook the orzo: In the same broth, stir in the orzo and simmer for about 8 minutes until al dente. Keep an eye on it—pasta can go from perfect to mushy quickly.
3. Temper the eggs: In a separate bowl, whisk the eggs and lemon juice until smooth. Slowly ladle in about a cup of the hot broth, whisking constantly to avoid curdling. Pour this mixture back into the pot, stirring gently. The soup will turn creamy and luxurious almost instantly.
4. Bring it all together: Add the shredded chicken back to the pot, along with the fresh dill. Season with salt and pepper to taste. Let it warm through for a minute or two—just enough to meld the flavors without overcooking the eggs.

And just like that, you’ve got a pot of golden, lemony comfort ready to brighten your table. Serve it piping hot with a sprinkle of extra dill and a wedge of lemon on the side for those who love an extra zing.

There’s something incredibly comforting about a bowl of Greek Lemon Chicken Soup. The tangy lemon, tender chicken, and creamy orzo come together in perfect harmony, making it a favorite in my kitchen—especially on chilly evenings. Whether you’re new to this dish or a longtime fan, here are some tips and tricks to make it even more special.

Pro Tips, Variations, and Substitutions

Want to elevate your Greek Lemon Chicken Soup? Try these expert tips:

• Use homemade stock: If you have the time, homemade chicken stock adds incredible depth of flavor.
• Brighten it up: Add a little extra lemon zest at the end for a fresh, vibrant kick.
• Make it creamy: For a richer texture, stir in a splash of heavy cream or coconut milk.
• Vegetarian twist: Swap the chicken for chickpeas and use vegetable broth for a plant-based version.
• Grain alternatives: No orzo? Try rice, quinoa, or even small pasta like ditalini.

What to Serve With Greek Lemon Chicken Soup

This soup is hearty enough to stand alone, but pairing it with the right sides can make it a full meal:

• Warm pita bread or crusty baguette: Perfect for soaking up every last drop.
• Greek salad: A crisp, refreshing contrast to the creamy soup.
• Roasted vegetables: Try zucchini, eggplant, or bell peppers for extra warmth.
• Olives and feta: A simple but classic Greek addition.

Storage and Reheating Tips

Greek Lemon Chicken Soup keeps well, making it great for meal prep:

• Refrigerator: Store in an airtight container for up to 3–4 days.
• Freezer: Freeze without the orzo (it can get mushy). Add fresh orzo when reheating.
• Reheating: Warm gently on the stovetop over low heat to prevent curdling. Stir in a splash of broth if it thickens too much.

Frequently Asked Questions

Can I make this soup in a slow cooker?

Absolutely! Cook the chicken and broth on low for 6–8 hours, then shred the chicken and add the orzo and lemon mixture in the last 30 minutes.

Why did my soup turn out too tangy?

If the lemon overpowers, balance it with a pinch of sugar or a bit more broth. Always add lemon juice gradually to taste.

Can I use rotisserie chicken?

Yes! Rotisserie chicken is a great shortcut—just shred it and add it toward the end of cooking.

How do I prevent the eggs from curdling?

Temper the eggs by slowly whisking in hot broth before adding them to the pot, and avoid boiling the soup afterward.

There you have it—everything you need to make the coziest, most flavorful Greek Lemon Chicken Soup. Whether you’re cooking for a crowd or just craving a little warmth, this soup never disappoints. Whip up a batch, curl up with a bowl, and let its bright, comforting flavors chase away the chill. Enjoy!