Greek-Style Lemon Chicken Soup

Who knew a soup recipe would go viral? But here we are! This soup deserves ALL of the hype. It's nourishing, creamy, punchy, and makes amazing leftovers. If you haven't tried it yet, what are you waiting for? Come see what the hype is about!

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Greek-Style Lemon Chicken Soup

Who has had the magical lemony chicken soup from Luna Grill?! It’s seriously my favorite thing ever and as soon as one little cloud blocks the sun I CRAVE IT. This soup recipe has become a blog favorite for good reason! If you’ve made it you know just how damn good it is!

AUTHOR: broccyourbody

Greek-Style Lemon Chicken Soup

SERVES: 6 servings

TIME: 30 minutes

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Ingredients

2 boneless, skinless chicken breasts (about 8 ounces each)
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper, plus more to taste
3 tablespoons extra-virgin olive oil, plus more for drizzling
2 carrots, peeled and diced
1 yellow onion, diced
3 garlic cloves, finely chopped
1 cup cauliflower rice or 1/2 cup uncooked orzo
2 tablespoons finely chopped fresh dill, plus more for garnish
2 tablespoons finely chopped fresh parsley, plus more for garnish
1 teaspoon dried oregano or 1 tablespoon finely chopped fresh
8 cups chicken broth
3 large egg yolks
Juice of 2 lemons

Instructions

Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Heat 2 tablespoons of the olive oil in a Dutch oven or large pot over medium heat. You can also use the saute setting on the InstantPot. Add the chicken and cook until lightly golden brown, 2 minutes on each side (not cooked through; it will cook more in the soup). Set the chicken on a plate.
Add the remaining 1 tablespoon oil to the pot along with the carrots, onion, and garlic. Season with 1 teaspoon salt and a few twists of pepper and cook, stirring occasionally, until the onions begin to brown, 5 to 7 minutes.
Stir in the cauliflower rice (but not the orzo if using, as this will go in later because it cooks faster), dill, parsley, and oregano. Add the chicken broth and return the chicken to the pot. Bring the soup to a boil, cover, and reduce the heat to low and simmer for 15 minutes or pressure cook for 10 minutes, using the quick release method when done. Check that the chicken is fully cooked and remove it from the pot. If using orzo, add to the soup and continue simmering until the orzo is al dente, 7 to 9 minutes. If using an InstantPot, you can pressure cook for 5 minutes, using quick release when done.
When the chicken is cool enough to handle, shred the chicken and then return it to the pot.
In a medium bowl, whisk the egg yolks. Remove 1 cup of hot broth in a spouted measuring cup and slowly pour the hot broth, about 1 tablespoon at a time, into the egg yolks while whisking vigorously, to prevent the eggs from scrambling. Whisk this warmed egg mixture into the soup pot. Stir in the lemon juice and adjust to your taste for salt and pepper.
Serve garnished with fresh parsley and dill and drizzle with a little olive oil!

Notes

If you used orzo and have leftovers, you may need to add more broth when reheating, as the orzo will have soaked up a lot of the original broth.

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WHAT DID YOU THINK OF THIS RECIPE?

Dawn Dutina says:

27.11.2023

Yummy and so lemony. Super satisfying on this cold winter Night.

Heather Ahlf says:

27.11.2023

Made this with our leftover turkey from Thanksgiving and it was Absolutely Delightful.

Adriana says:

25.11.2023

I love this recipe but I also noticed it changed! The original had you put the chicken in with the carrot & onions to get brown and the orzo added in before the broth. I also feel like there were more lemons! I made it this way tonight and it was just as delicious 😋

Cyd says:

08.11.2023

Can’t wait to try this recipe. Can you use rice instead of the Cauliflower?

broccyourbody says:

08.11.2023

Yes! You will just have to let it simmer for at least 20 minutes for the rice to cook.

Cort says:

06.11.2023

This soup is a winter favorite in our house! Love it! Easy to make! Great leftovers!

Karissa C. says:

06.11.2023

This soup is delicious anytime, but it has become my go-to Comfort food when I’m not feeling well. I cheat and use a rotisserie chicken but it is so easy and so addictingly yummy. Thank you!

Dee says:

03.11.2023

Loved this recipe!!
Only con: The instructions were a little hard to follow because the way it’s formatted puts a lot of actions in each step.
It was tough for my little ADHD brain, but we prevailed and it was well worth the brain strain! This recipe will be on regular rotation in my house, thank you!

Ellie Moss says:

02.11.2023

Excellent! I’ve made more broccyourbody Recipes than i can count and this one takes the cake. I’m a sucker for a greek lemon orzo and i love that i can make this one anytime

Jordyn Kelly says:

02.11.2023

A great staple recipe. always delicious! I shred the chicken with the kitchenaid mixer to save some time.

Court says:

02.11.2023

Hi! Are you willing to share the original recipe that was on your site a week or two ago? I noticed this recipe changed a bit and i absolutely love everything about the original recipe. I make it all the time!!

broccyourbody says:

02.11.2023

Hi! It is the same recipe but has more clear instructions and clarifications. Is there something in particular you noticed that I can help with? It’s still the same great recipe! xx

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