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20 MIN GREEK LEMON CHICKEN SOUP✨
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20 MIN GREEK LEMON CHICKEN SOUP✨



20 MIN GREEK LEMON CHICKEN SOUP (GF, DF)✨ Bright, cozy, and comforting—this lemony chicken soup is everything I want when I’m feeling run-down or just need something warm and protein-packed. It’s made with rotisserie chicken, gluten-free stelline pasta (or you can use orzo), and finished with an egg-lemon mixture that gives it a silky, nourishing texture without any dairy. A cozy weeknight dinner or postpartum fridge staple that also happens to make incredible leftovers!

Ingredients:
4 tbsp olive oil
1 medium yellow onion, finely chopped
2 large carrots, peeled and diced
2 celery stalks, diced
3 cloves garlic, minced
2 tsp freshly grated ginger
1 tsp kosher salt (adjust to taste)
½ tsp black pepper
1 tsp Italian seasoning
8 cups chicken bone broth
1 cup uncooked stelline pasta (or orzo)
4 cups shredded rotisserie chicken
2 large eggs
Juice of 2 lemons (about 4 tbsp)

Instructions
In a large Dutch oven or heavy pot, heat olive oil over medium heat. Add onion, carrots, and celery. Cook for 4–5 minutes until softened and fragrant.
Stir in garlic and ginger, then season with salt, pepper, and Italian seasoning. Cook 1 more minute.
Pour in the chicken bone broth and bring to a gentle simmer.
Add the pasta and shredded rotisserie chicken. Simmer for 8–10 minutes, or until pasta is tender.
In a small bowl, whisk together the eggs and lemon juice.
Temper the eggs by slowly ladling in about ½ cup of hot broth while whisking constantly.
Pour the tempered egg mixture back into the pot, stirring constantly to avoid curdling. Do not bring to a boil after this step.
Stir until silky and well combined. Garnish with parsley, or additional lemon zest before serving. Enjoy!

15 Comments

  1. @oliviaadriance

    Ingredients:
    4 tbsp olive oil
    1 medium yellow onion, finely chopped
    2 large carrots, peeled and diced
    2 celery stalks, diced
    3 cloves garlic, minced
    2 tsp freshly grated ginger
    1 tsp kosher salt (adjust to taste)
    ½ tsp black pepper
    1 tsp Italian seasoning
    8 cups chicken bone broth
    1 cup uncooked stelline pasta (or orzo)
    4 cups shredded rotisserie chicken
    2 large eggs
    Juice of 2 lemons (about 4 tbsp)

    Instructions
    In a large Dutch oven or heavy pot, heat olive oil over medium heat. Add onion, carrots, and celery. Cook for 4–5 minutes until softened and fragrant.
    Stir in garlic and ginger, then season with salt, pepper, and Italian seasoning. Cook 1 more minute.
    Pour in the chicken bone broth and bring to a gentle simmer.
    Add the pasta and shredded rotisserie chicken. Simmer for 8–10 minutes, or until pasta is tender.
    In a small bowl, whisk together the eggs and lemon juice.
    Temper the eggs by slowly ladling in about ½ cup of hot broth while whisking constantly.
    Pour the tempered egg mixture back into the pot, stirring constantly to avoid curdling. Do not bring to a boil after this step.
    Stir until silky and well combined. Garnish with parsley, or additional lemon zest before serving. Enjoy!

  2. @anitas5817

    Thank you! This looks so good. My gut has been unhappy the last few days and I’m going to make this today! I can’t have pasta but I’ve learned to add cooked rice to bowls of soup instead. That keeps the rice from swelling up in the whole batch.