Greek Lemon Chicken Soup
A comforting and nutritious soup featuring tender chicken, hearty orzo, fresh spinach, and a bright lemon flavor.
Ingredients
Main ingredients
- 1 pound boneless chicken breasts Fresh or thawed
- 4 cups chicken broth Low sodium recommended
- 1 cup water
- 1 cup orzo pasta Can substitute with other small pasta shapes
- 2 large eggs Whisked with lemon juice
- 1/4 cup fresh lemon juice Freshly squeezed for best flavor
- 1 cup chopped fresh spinach Use fresh for optimal taste
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Instructions
Preparation
- In a large pot, bring the chicken broth and water to a boil.
- Add the chicken breasts and cook until fully cooked, about 15-20 minutes.
- Once done, remove the chicken and set it aside.
- Stir in the orzo pasta into the broth and cook according to the package instructions.
- While the orzo cooks, whisk together the eggs and lemon juice in a bowl.
- Gradually add a ladle of the hot broth into the egg mixture while stirring continuously to temper the eggs.
- Once the orzo is cooked, reduce the heat and slowly stir the egg mixture back into the pot.
- Shred the cooked chicken and add it back into the pot along with the spinach.
- Cook for an additional 2-3 minutes until the spinach wilts.
- Season with salt and pepper according to your taste.
- Serve hot, garnished with fresh parsley.
Notes
Store in the fridge for 3-4 days or freeze for up to 3 months. Reheat with added liquid if necessary.