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Greek Lemon Chicken Soup

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A Greek classic that’s light yet comforting—tender chicken, bright lemon, fresh dill, and silky broth thickened with egg yolks instead of cream. With orzo or cauliflower rice, it’s hearty without being heavy, perfect for chilly nights or soothing lunches.

Ingredients

Scale

1 lb boneless, skinless chicken breasts or thighs

6 cups chicken broth

1/2 cup orzo (or 1 1/2 cups cauliflower rice for low-carb)

3 large egg yolks

Juice of 2 lemons

2 tbsp fresh dill, chopped

Salt & pepper, to taste

Optional twist: 2 cups baby spinach for extra greens

Instructions

Cook chicken – In a large pot, bring broth to a boil. Add chicken, reduce heat, and simmer 15–20 minutes until cooked. Remove, shred, and set aside.

Cook orzo – Add orzo (or cauliflower rice) to the broth and cook until tender.

Temper eggs – In a bowl, whisk egg yolks and lemon juice. Slowly ladle in 1 cup hot broth while whisking to temper, then pour mixture back into the pot.

Finish soup – Stir in shredded chicken, dill, salt, pepper, and spinach if using. Heat gently—do not boil—until warmed through.

Twist: Add spinach for an extra boost of nutrients and color.
Meal Prep Tip: Store soup in jars for quick grab-and-reheat lunches.

Nutrition

Find it online: https://thecomfortspoon.com/greek-lemon-chicken-soup/