Classic Greek Lemon Chicken Soup with Egg and Orzo

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A comforting and tangy chicken soup brightened with lemon juice and thickened with an egg and orzo mixture, capturing the essence of traditional Greek cuisine. This Mediterranean-inspired soup recipe, ready in about 30 minutes, pairs chicken broth, boneless chicken breast, diced, orzo pasta for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 4 Mediterranean cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large pot, bring 6 cups chicken broth to a gentle boil over medium-high heat. Add 1 lb diced boneless chicken breast and 3/4 cup orzo pasta, then reduce heat to medium and simmer for 10 minutes until the chicken is cooked and orzo is tender.
  2. Step 2: While the soup simmers, whisk together 2 large eggs and 1/3 cup fresh lemon juice in a medium bowl until smooth.
  3. Step 3: Slowly ladle about 1 cup of hot broth from the pot into the egg-lemon mixture while whisking constantly to temper the eggs and prevent curdling.
  4. Step 4: Gradually pour the tempered egg-lemon mixture back into the soup pot, stirring continuously until the soup thickens slightly and becomes creamy, about 2 minutes.
  5. Step 5: Stir in 2 minced garlic cloves, 2 tbsp chopped fresh dill, 1 tsp sea salt, and 1/2 tsp freshly ground black pepper. Adjust seasoning as needed and serve hot.

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