Greek Lemon Soup

A bright, comforting chicken-and-orzo soup finished with lemon and egg yolks for a silky broth.

Greek Lemon Soup

A bright, comforting chicken-and-orzo soup finished with lemon and egg yolks for a silky broth.

Prep

15 min

Cook

45 min

Total

1 hr

Serves

8

Ingredients

• Skinless chicken breasts
• Onion salt, to taste
• Black pepper, to taste
• 3 tablespoons extra-virgin olive oil, divided
• 2 carrots, peeled and diced
• 1 yellow onion, diced
• 6 garlic cloves, finely chopped
• 1/2 cup uncooked orzo
• 1 teaspoon dill weed
• 1 teaspoon dried oregano
• 8 cups chicken broth
• 3 large egg yolks
• 4 lemons, juiced and zested
• Fresh parsley, for serving
• Fresh dill, for serving

Method

1. Season the chicken with onion salt and black pepper.
2. Heat 2 tablespoons olive oil in a Dutch oven or large pot over medium heat. Add the chicken and cook until lightly golden brown, about 2 minutes per side. The chicken will finish cooking in the soup. Transfer it to a plate.
3. Add the remaining 1 tablespoon olive oil, the carrots, and the onion to the pot. Season with 1 teaspoon salt and a few twists of pepper. Cook, stirring occasionally, until the onion begins to brown, 5 to 7 minutes.
4. Add the garlic and cook for 45 seconds, stirring constantly.
5. Stir in the dill weed and oregano. Add the chicken broth and return the chicken to the pot. Bring to a boil, cover, reduce the heat to low, and simmer for about 20 minutes, or longer if desired, until the chicken reaches 165°F.
6. Add the orzo and simmer until al dente, 7 to 9 minutes.
7. Shred the chicken, then return it to the pot.
8. Whisk the egg yolks in a medium bowl. Measure 1 cup hot broth and slowly whisk it into the yolks, about 1 tablespoon at a time, to keep the eggs from scrambling.
9. Whisk the warmed egg mixture into the soup. Stir in the lemon juice and zest, then adjust the onion salt and pepper to taste.
10. Serve garnished with fresh parsley and dill and a drizzle of olive oil.