Greek-Style Lemon Chicken Soup

Who knew a soup recipe would go viral? But here we are! This soup deserves ALL of the hype. It's nourishing, creamy, punchy, and makes amazing leftovers. If you haven't tried it yet, what are you waiting for? Come see what the hype is about!

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Greek-Style Lemon Chicken Soup

Who has had the magical lemony chicken soup from Luna Grill?! It’s seriously my favorite thing ever and as soon as one little cloud blocks the sun I CRAVE IT. This soup recipe has become a blog favorite for good reason! If you’ve made it you know just how damn good it is!

AUTHOR: bybodyadm

Greek-Style Lemon Chicken Soup

SERVES: 6 servings

TIME: 30 minutes

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Ingredients

2 boneless, skinless chicken breasts (about 8 ounces each)
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper, plus more to taste
3 tablespoons extra-virgin olive oil, plus more for drizzling
2 carrots, peeled and diced
1 yellow onion, diced
3 garlic cloves, finely chopped
1 cup cauliflower rice or 1/2 cup uncooked orzo
2 tablespoons finely chopped fresh dill, plus more for garnish
2 tablespoons finely chopped fresh parsley, plus more for garnish
1 teaspoon dried oregano or 1 tablespoon finely chopped fresh
8 cups chicken broth
3 large egg yolks
Juice of 2 lemons

Instructions

Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Heat 2 tablespoons of the olive oil in a Dutch oven or large pot over medium heat. Add the chicken and cook until lightly golden brown, 2 minutes on each side (not cooked through; it will cook more in the soup). Set the chicken on a plate.
Add the remaining 1 tablespoon oil to the pot along with the carrots, onion, and garlic. Season with 1 teaspoon salt and a few twists of pepper and cook, stirring occasionally, until the onions begin to brown, 5 to 7 minutes.
Stir in the cauliflower rice (but not the orzo if using, as this will go in later because it cooks faster), dill, parsley, and oregano. Add the chicken broth and return the chicken to the pot. Bring the soup to a boil, cover, and reduce the heat to low and simmer for 15 minutes. Check that the chicken is fully cooked and remove it from the pot. If using orzo, add to the soup and continue simmering until the orzo is al dente, 7 to 9 minutes. When the chicken is cool enough to handle, shred the chicken and then return it to the pot.
In a medium bowl, whisk the egg yolks. Remove 1 cup of hot broth in a spouted measuring cup and slowly pour the hot broth, about 1 tablespoon at a time, into the egg yolks while whisking vigorously, to prevent the eggs from scrambling. Whisk this warmed egg mixture into the soup pot. Stir in the lemon juice and adjust to your taste for salt and pepper.
Serve garnished with fresh parsley and dill and drizzle with a little olive oil!

Notes

If you used orzo and have leftovers, you may need to add more broth when reheating, as the orzo will have soaked up a lot of the original broth.

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