greek chicken soup

This creamy avgolemono soup tastes like it came straight from your favorite Greek restaurant. It&#x27;s a staple recipe for my family when soup season rolls around and is a hearty, creamy soup with lots of lemon flavor. If you have leftover rice or leftover chicken, consider this your fast and easy 30 minute dinner tonight!

Greek Lemon Chicken Rice Soup

olive oil

yellow onion, diced finely

celery stalk, thinly sliced

tsp kosher salt

tsp black pepper

lemons

garlic,

chicken stock

bay leaf

chicken thighs, shredded or cut into bite-sized cubes

rice

salt and black pepper

lemon,

parsley, dill,

Heat a large pot or dutch oven with...

Heat a large pot or dutch oven with olive oil over medium high heat, diced onions, and celery, seasoned with about 1/2 tsp salt and pepper. Saute for 3-5 minutes until translucent, then turn the heat to medium and add the garlic and lemon zest. Let cook for 1 minute, until fragrant.

Add chicken stock, shredded chicken, bay leaf, and...

Add chicken stock, shredded chicken, bay leaf, and cooked rice to the pot. Bring the soup to a simmer and cook for 15 minutes.

In a small bowl, whisk together egg yolks...

In a small bowl, whisk together egg yolks and lemon juice. Gradually ladle in about 1/2 cup of the hot broth from the pot, whisking constantly to temper the eggs so they don't scramble when added to the soup.

Turn heat off the heat on the stove...

Turn heat off the heat on the stove then add the tempered egg mixture to the pot, stirring in well. Taste, then season with salt and pepper as needed.

Serve hot with lemon slices and chopped fresh...

Serve hot with lemon slices and chopped fresh herbs.

Serve while hot.

This Greek Orzo and Chicken Soup is the most delightful, light soup recipe!

Greek Orzo and Chicken Soup

chicken broth

dill

orzo pasta ((sub cauliflower rice if counting WW points))

eggs

lemon juice

carrot

salt

black pepper

chicken ((I like to shred from a roasted chicken))

Bring the broth and dill to a boil in a large saucepan. Add the orzo. Reduce the heat, and simmer 5 minutes or until the orzo is slightly tender. Remove from heat.

Place the eggs and juice in a blender; process until smooth. Remove 1 cup of broth from the pan with a ladle, making sure to leave out the orzo. With the blender on, slowly add the broth; process until smooth.

Add the carrot, salt, pepper and chicken to the pan. Bring to a simmer over medium-low heat, and cook 5 minutes or until the orzo is tender. Reduce the heat to low. Slowly stir in the egg mixture; cook 30 seconds, stirring constantly (do not boil).

I was scared to try this at first, but let me tell you..... THIS IS SO GOOD!! I made the recipe as is, with the exception of tweaking the amount of two ingredients. It's incredibly flavorful and creamy! For the dill, I added 2 tsp instead of 1. I  also cut back on the lemon juice ever so slightly. My husband and I were very pleased. The only problem is that this recipe lists 0 sp, but orzo definitely isn't 0 points, so I went my the sp calculations  from the recipe on WW.

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Greek Lemon Chicken Rice Soup

Greek Orzo and Chicken Soup

Top 2 greek chicken soup recipes from across the web

The most viewed greek chicken soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Greek Lemon Chicken Rice Soup

Greek Orzo and Chicken Soup

The most viewed greek chicken soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine