Description
Greek Chicken Pasta Soup is a bright, comforting dish combining tender chicken, orzo pasta, and fresh herbs in a flavorful lemony broth — a Mediterranean-inspired twist on classic chicken soup.
Ingredients
Units
Scale
- 1 tablespoon butter
- 1 tablespoon extra virgin olive oil
- 1 medium onion, finely diced
- 2 medium-size carrots, peeled and diced small
- 4 medium cloves garlic, finely minced
- 1 tablespoon finely chopped fresh rosemary
- 10 cups low sodium chicken broth (more if needed)
- 1 1/2 teaspoons kosher salt
- 3/4 cup orzo pasta
- 3 large eggs
- 2 large egg yolks
- 3 tablespoons fresh lemon juice (zest lemon before juicing)
- 2 cups shredded rotisserie or leftover chicken
- 1/4 cup finely chopped fresh dill
- Sprigs of dill, for garnish
- Finely grated zest from 1 medium lemon
- Freshly ground black pepper, to taste
Instructions
- In a large pot, melt the butter with the olive oil over medium heat.
- Add the onion and carrots, cooking until softened, about 5 minutes.
- Stir in the garlic and rosemary, cooking for another 1 minute until fragrant.
- Pour in the chicken broth and add kosher salt. Bring to a boil, then stir in the orzo pasta. Reduce heat to a simmer and cook until the orzo is tender, about 8-10 minutes.
- In a medium bowl, whisk together the eggs, egg yolks, and lemon juice until smooth.
- Slowly ladle about 1 cup of hot soup broth into the egg mixture, whisking constantly to temper the eggs.
- Gradually pour the tempered egg mixture back into the pot, stirring constantly to avoid curdling. Do not boil after adding eggs.
- Stir in the shredded chicken, fresh dill, lemon zest, and black pepper. Adjust salt if needed.
- Serve hot, garnished with dill sprigs.
Notes
- Use freshly squeezed lemon juice for the best flavor.
- Do not boil the soup after adding the egg mixture to keep it creamy and smooth.
- This soup reheats well over low heat; add extra broth if it thickens.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 260
- Sugar: 3g
- Sodium: 620mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 120mg