Yia Yia's Greek Egg-Lemon Soup

A comforting soup has been a family favorite for generations, blending tangy lemon with creamy egg for a rich, soothing flavor. Perfect for chilly days or when you need a little taste of home.

Pro Kitchen Tips

Whisk the egg and lemon mixture slowly into the hot broth to prevent curdling.
Use fresh lemon juice for the best vibrant flavor.
Stir constantly once the egg is added to create a smooth, silky texture.

Ingredients 0/9

1 (2.5 pound) whole chicken 1 teaspoon kosher salt 1 onion, quartered 2 carrots, cut into 2-inch chunks 3 stalks celery with leaves, cut into 2-inch pieces 8 cups water ¾ cup uncooked orzo pasta 2 eggs, separated 2 lemons, juiced

Why This Recipe Is So Good

This soup is a comforting blend of bright lemon and creamy egg that warms the soul. It’s light yet satisfying, making it perfect for any time of year. The flavors are fresh and simple, reminding you of traditional homemade cooking.

Step 1

Put the chicken, a good pinch of salt, onion, carrots, celery, and water into a big pot. Bring it to a boil over high heat, then lower the heat to a gentle simmer. Let it cook until the chicken is nice and tender, about an hour and a half. As it cooks, skim off any foam that rises to the top.

Step 2

Once the chicken is cooked, strain the broth into a clean pot and set it aside. Take the chicken out and pick the meat off the bones, tossing the skin and veggies. Chop the chicken into small pieces and keep it handy.

Step 3

Bring the broth back to a boil and add the orzo pasta. Let it simmer for about 20 minutes until the pasta is tender.

Step 4

While the orzo cooks, beat the egg whites until they hold stiff peaks, then whisk in the yolks until smooth. Scoop out 2 cups of the hot broth and mix it with the lemon juice. Slowly pour this lemony broth into the eggs, whisking constantly so the eggs don’t scramble.

Step 5

When the orzo is almost done, stir the chicken back into the soup to warm through. Then gently fold in the egg and lemon mixture, stirring carefully until it’s all combined. Serve the soup right away while it’s warm and comforting.

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By David Brown

David shares approachable recipes, helpful cooking tips, and simple meal ideas.

Perfect Side Pairings

Serve this soup with crusty bread or warm pita on the side to soak up the flavorful broth. It pairs well with a simple Greek salad or roasted vegetables for a complete meal.

How To Refrigerate This Dish

Store leftovers in an airtight container in the refrigerator for up to two days. Reheat gently over low heat, stirring constantly to keep the egg from separating. It’s best enjoyed fresh but can be refreshed with a squeeze of lemon before serving.

Frequently Asked Questions

Can I use chicken broth instead of making my own broth from a whole chicken?

Yes, you can use store-bought chicken broth for a quicker version, but homemade broth adds richer flavor.

How do I prevent the eggs from scrambling when adding them to the soup?

Temper the eggs by slowly whisking in hot broth and lemon juice before adding them to the soup, and stir gently.

Can I substitute orzo with another type of pasta?

Yes, small pasta shapes like acini di pepe or pastina work well as substitutes.

Is it okay to use regular salt instead of kosher salt?

Yes, but use less than the recipe calls for since regular salt is finer and saltier by volume.

How long can I store leftovers and how should I reheat them?

Store leftovers in the fridge for up to 3 days. Reheat gently on the stove to avoid curdling the eggs.

Can I make this soup vegetarian or vegan?

This recipe relies on chicken broth and eggs for flavor and texture, so it’s not easily adapted to vegetarian or vegan without changing the recipe significantly.

What if I don’t have fresh lemons for the juice?

Fresh lemon juice is best for bright flavor, but bottled lemon juice can be used in a pinch.

Should I add salt at the end of cooking or at the beginning?

Add a pinch of salt at the start with the chicken, then adjust seasoning to taste at the end.