Greek Lemon Chicken Soup

When Kourtney texted the Poosh team, “People say this is the best soup they have ever had,” we needed the recipe immediately.

Inspired by a Greek lemon chicken soup recipe from An Organized Chaos, this version features a few healthier swaps that don’t sacrifice any of the flavor. Bone broth adds savory richness along with a boost of collagen, sautéed chicken delivers protein, and chickpea orzo gives the soup a hearty, gluten-free spin. It’s nourishing, packed with a delicious lemon flavor, and exactly the kind of recipe that earns a reputation (and repeat requests).

Keep scrolling for the full recipe below.

Greek Lemon Chicken Soup

Recipe TypeSoup

Serving Size6

Prep Time15 mins

Cook Time30 mins

Total Time45 mins

Ingredients

Lemon Chicken
4 chicken breasts
2 tablespoons olive oil
1 lemon, juiced
Salt and pepper, to taste

Greek Lemon Chicken Soup
8 cups Roasted Chicken Bone Broth
1/2 cup fresh lemon juice
1/2 cup shredded carrots
1/2 cup chopped onion
1/2 cup chopped celery
6 tablespoons organic chicken bouillon
1/4 cup unsalted butter, softened
1/4 cup gluten-free flour
8 egg yolks
Shredded Lemon Chicken from above
1 cup cooked gluten-free chickpea orzo
2 lemons, sliced
Salt and cracked pepper, to taste
Fresh parsley, for serving

Instructions

For the Chicken
1. Heat a pan with the olive oil over medium heat.
2. Add the chicken breasts and season both sides with salt and pepper.
3. Cook for about 4 minutes on each side, or until fully cooked through.
4. Add the lemon juice on top and allow it to cook for 1 more minute before removing from the pan.
5. Let the chicken cool slightly, then shred using two forks. Set aside.

For the Soup
1. In a large pot, add the chicken bone broth, lemon juice, carrots, onion, celery, and organic chicken bouillon. Bring to a boil, then reduce to a simmer and cook for about 15 minutes, or until the vegetables are mostly tender.
2. In a separate bowl, mix the softened butter and flour together until fully combined. Stir this mixture into the soup and allow it to thicken, stirring occasionally, for about 10 minutes.
3. In another bowl, whisk the egg yolks. Gradually temper the eggs by whisking in a spoonful of the hot soup at a time. Once warmed, pour the egg mixture back into the soup and stir until combined. Do not bring the soup to a boil after this step, as it may cause the eggs to overcook.
4. Add the cooked gluten-free chickpea orzo and the shredded chicken. Allow the soup to simmer for about 5 minutes so the flavors can combine.
5. Add the lemon slices and season with salt and cracked pepper to taste.
6. Serve and garnish with fresh parsley if desired.

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