How to Make Delicious and Nourishing Greek Lemon Chicken Soup at Home

Cozy bowl of Greek lemon chicken soup. Image by author.

This lemon-infused chicken soup is a good reminder that I’ve come a long way from the go-to canned soups of my childhood. (I was not above plopping a can of gelatinous cream of mushroom soup into a pot without bothering to cut it with the requisite water or milk.) This recipe will take more than 5 minutes to prepare, but it’s worth the 30 minutes of labor for a steamy bowl of chicken soup spiked with vitamin C. I highly recommend tucking in to this soup when you’re feeling under the weather and need something nourishing that’s also delicious.

Below you’ll find a recipe for a twist on the traditional chocolate chip cookie. When we started hand-milling whole grains last year for flour, we invested in a hefty bag of rye berries. I’ve appreciated the slightly sour tang of rye flour in savory breads, and I’m glad I branched out into its use for sweet baked goods. This is a cookie for those who want more than one-note sweetness. Here you’ll get a great combination of sweet, tang and salt, with just enough butter send you reminiscing about the good ol’ days when cookies and milk were a go-to snack.

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Greek Lemon Chicken Soup

Serves 4-6

Ingredients

• 1 tablespoon olive oil
  

• 3/4 cup carrots, peeled and chopped

• 1/2 cup chopped yellow onion

• 2 teaspoons minced fresh garlic

• 3/4 teaspoon crushed red pepper

• 6 cups low-sodium chicken broth

• 1/2 cup uncooked orzo

• 3 large eggs

• 1/4 cup fresh lemon juice

• 3 cups shredded rotisserie chicken, skin removed

• 5 cups chopped baby spinach

• 1/2 teaspoon kosher salt

• 1/2 teaspoon black pepper

• 3 tablespoons chopped fresh dill

Directions

1. Heat oil in a Dutch oven over medium-high heat. Sauté onions in the oil for 3 to 4 minutes, stirring often. Add the carrot and continue sautéing for 4 minutes until carrots soften. Then add garlic and crushed red pepper and stir constantly, until fragrant, for 30 seconds to 1 minute.

2. Increase the heat to high, and add chicken broth to Dutch oven, bringing to a boil. Add the orzo, and cook uncovered until orzo is al dente, about 6 minutes.

3. While the orzo is doing its thing, whisk eggs and lemon juice in a medium bowl until frothy.

4. When the orzo is al dente, remove 1 cup of the boiling stock. Gradually add that hot stock to egg–lemon juice mixture, whisking constantly to temper the eggs, about 1 minute. Pour egg mixture back into the Dutch oven, stirring to combine.

5. Reduce heat to medium-low; stir in chicken, spinach, salt, and pepper. Stir for another minute until spinach wilts. Then, divide soup among 6 bowls; sprinkle evenly with dill and serve immediately.