Traditional Greek Lemon Chicken Soup with 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 drafted and published.

A comforting soup of tender chicken, lemon, and orzo pasta simmered in a bright broth, perfect for any season. This Greek recipe, ready in about 50 minutes, pairs chicken breasts, chicken broth, 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: 15 min Cook: 35 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, heat 2 tbsp olive oil over medium heat. Add 1 small finely chopped onion, 1 diced carrot, and 1 diced celery stalk. Sauté for 5 minutes until softened and fragrant.
  2. Step 2: Add 3 minced garlic cloves and cook for 1 minute more until aromatic. Pour in 6 cups chicken broth and bring to a boil.
  3. Step 3: Add 2 boneless, skinless chicken breasts to the boiling broth. Reduce heat to a simmer and cook for 15 minutes until chicken is cooked through.
  4. Step 4: Remove chicken breasts and shred them with two forks. Return shredded chicken to pot.
  5. Step 5: Stir in 3/4 cup orzo pasta and cook for 8-10 minutes until tender.
  6. Step 6: In a separate bowl, whisk together 2 large eggs and juice of 2 lemons. Temper the egg-lemon mixture by slowly adding 1 cup hot soup broth while whisking.
  7. Step 7: Slowly pour tempered egg mixture back into the pot while stirring continuously to create a creamy, thickened broth without curdling.
  8. Step 8: Season soup with 1 1/2 tsp salt, 1/2 tsp black pepper, and 2 tbsp chopped fresh dill. Serve hot garnished with extra dill if desired.

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