Delicious Greek Lemon Chicken Soup - Easy Healthy Recipe

 Sunshine in a bowl—that’s the first thing that comes to mind with this Delicious Greek Lemon Chicken Soup. It’s warm, cozy, and wonderfully bright all at once. The silky broth, tender chicken, and fresh pop of lemon create the kind of comfort food that feels both nourishing and uplifting. One spoonful, and suddenly the day feels a little lighter.

Rooted in classic Mediterranean flavors, this soup is often compared to Greek Wedding Soup, but with its own zesty twist. It fits beautifully into your collection of Greek Recipes Healthy families love—simple ingredients, wholesome goodness, and big flavor without the heaviness. Whether you’re craving something soothing on a chilly evening or need a reset meal after a busy week, this bowl delivers.

What makes it extra special is that balance of savory and citrus. Think of it as a brighter cousin to Lemon Pepper Chicken Soup, with a velvety texture that sets it apart from typical Noodle Soups. It’s comforting enough to feel indulgent, yet light enough to land firmly in your favorite Soups Recipes Healthy rotation.

This cozy favorite also earns a spot among impressive yet approachable Fancy Soup Recipes you’d happily serve to guests. Using tender chicken—perfect for fans of Chicken Thigh Soup Recipes—it transforms everyday ingredients into something memorable. In fact, it may just become your go-to Mediterranean Chicken Soup Recipe for weeknights and gatherings alike.

Whether you call it Mediterranean Chicken Soup or simply your new comfort classic, this lemony, nourishing bowl proves that healthy food can still feel luxurious, satisfying, and full of joy.

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Delicious Greek Lemon Chicken Soup – Easy Healthy Recipe

⭐⭐⭐⭐⭐ 4.7 from 14 reviews
Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins
Yield: 4–6 servings | Category: Soup | Cuisine: Greek

Ingredients

• 1½ tablespoons olive oil
• 1 onion, finely chopped
• 1 carrot, diced
• 3 celery stalks, diced
• 3 garlic cloves, minced
• 2 bay leaves
• 12 ounces chicken breast, cut into bite-size (1-inch) pieces
• 6½ cups chicken stock (such as Pacific Foods organic free-range chicken broth)
• ¾ cup orzo
• Juice of 1½ lemons
• 2 egg yolks
• 1 large handful fresh dill, chopped
• ½ teaspoon dried oregano
• Salt, to taste
• Black pepper, to taste

Instructions

1. Place a large soup pot over medium heat and pour in the olive oil. Once warm, add the onion, carrot, and celery. Cook gently for about 8–10 minutes, stirring now and then, until the vegetables soften and the onion turns translucent. This step builds a rich flavor base. Stir in the garlic and cook for another minute, just until fragrant.
2. Add the bay leaves, chicken pieces, and chicken stock. Increase the heat to bring the soup to a boil, then lower it to a gentle simmer. Let it cook for about 15 minutes, or until the chicken is fully cooked and tender. Keeping the soup at a soft simmer helps maintain a clear broth and juicy chicken.
3. While the soup simmers, whisk together the egg yolks and fresh lemon juice in a small bowl until smooth and creamy. Set aside. Once the chicken is done, transfer it to a cutting board and discard the bay leaves. Stir the orzo into the simmering broth and cook for about 10 minutes, stirring occasionally, until tender.
4. Shred the cooked chicken into small pieces. To prevent the eggs from scrambling, slowly whisk about 1 cup of the hot broth into the egg-lemon mixture, whisking constantly to gently warm it. When smooth and slightly frothy, pour the tempered mixture back into the pot, stirring continuously. The soup will become silky and lightly thickened.
5. Remove the pot from heat and stir in the fresh dill. Season with salt and black pepper to taste, adjusting carefully to let the lemon flavor shine. Serve hot and enjoy immediately for the best texture and flavor.