When the temperatures drop and you’re craving something warm, comforting, and slightly exotic, look no further than this Greek Lemon Chicken Tenderloin Soup. This soup brings together fresh lemon, tender chicken, and vibrant herbs to create a dish that’s not just filling but refreshingly light. Inspired by the traditional Greek avgolemono soup, this version adds tender chicken tenderloins and the unique richness of egg yolk, making it a perfect choice for a cozy night in.

What Makes Greek Lemon Chicken Soup Special?

Greek cuisine is known for its emphasis on fresh ingredients and bright flavors, and this soup is no exception. The heart of this dish lies in its egg-lemon (avgolemono) sauce, a creamy blend of egg yolks and fresh lemon juice. When tempered with a bit of warm broth, this combination transforms into a silky, rich addition to the soup that adds depth without any cream or heavy thickeners. And don’t forget the final touch of fresh dill – it brings a delightful herbal note that complements the lemon and chicken beautifully.

Ingredients You’ll Need

1 tablespoon olive oil
1 medium onion, diced
1 medium carrot, diced
2-3 celery stalks, diced
2-3 garlic cloves, finely chopped
2 bay leaves
2 chicken tenderloins (about 12 oz / 350 g total)
6 cups chicken stock (for the base of the soup)
1 cup orzo (a small pasta that gives the soup body and texture)
Juice of 1 lemon (for that authentic, tangy Greek flavor)
2 egg yolks (to create the luscious, creamy broth)
A handful of fresh dill (for an aromatic garnish)
Salt and black pepper (to taste)

Step-by-Step Instructions

Prepare the Base
Begin by heating olive oil in a large stockpot or Dutch oven over medium heat. Add diced onion, carrot, and celery. Sauté for about 8-10 minutes, allowing the vegetables to soften and release their flavors. Then, add chopped garlic and cook for another minute.
Add the Broth and Chicken
Place the bay leaves, chicken tenderloins, and chicken stock into the pot. Bring the mixture to a boil, then reduce the heat to medium-low. Cover the pot and let it simmer for about 15 minutes, letting the chicken cook until tender.
Cook the Orzo
Remove the chicken and bay leaves, and add orzo to the pot. Allow the orzo to cook for 10 minutes or until al dente. While the orzo cooks, shred the chicken using two forks and set it aside.
Create the Egg-Lemon Sauce
In a separate bowl, whisk the egg yolks and fresh lemon juice. To temper this mixture, ladle 1-2 scoops of the warm soup broth into the bowl with the eggs and lemon, stirring continuously. This step ensures the eggs won’t curdle when added to the soup.
Combine and Garnish
Pour the tempered egg-lemon mixture back into the pot. Stir in the shredded chicken and cook for an additional 5 minutes, allowing all the flavors to meld. Add freshly chopped dill, adjust seasoning with salt and pepper, and serve immediately.

Why You’ll Love This Soup

Perfectly Balanced Flavors: The fresh lemon adds a pleasant tartness, while the egg yolk brings in a creamy texture without any dairy.
Nutritious and Filling: With protein from the chicken, vitamins from the vegetables, and the unique orzo pasta, this soup is a well-rounded meal.
Quick and Easy: The entire recipe can be prepared in about 30-40 minutes, making it a fantastic choice for weeknights.

Serving Suggestions

Serve this soup with warm, crusty bread or pita to soak up the flavorful broth. For a traditional Greek touch, add a side of olives or a simple Greek salad.

Final Thoughts

Greek Lemon Chicken Tenderloin Soup is a delicious way to bring a bit of Greek-inspired warmth to your table. Its comforting flavors and nourishing ingredients make it perfect for cozy evenings, family dinners, or even as a next-day leftover. Give this recipe a try, and enjoy a taste of Greece in your own kitchen!

Greek Lemon Chicken Tenderloin Soup

Author: Alice

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Description

Experience a taste of Greece with this delectable lemon chicken soup. Made with tender chicken tenderloins, egg yolks, and a burst of fresh lemon, this soup offers comforting warmth in every spoonful. Perfect for a cozy night in.

Ingredients

– 1 tablespoon olive oil
– 1 medium onion, diced
– 1 medium carrot, diced
– 2-3 celery stalks, diced
– 2-3 garlic cloves, finely chopped
– 2 bay leaves
– 2 chicken tenderloins, about 12 oz / 350 g total
– 6 cups (1.5 liters) chicken stock
– 1 cup (175 g) orzo
– Juice of 1 lemon
– 2 egg yolks
– A handful of fresh dill
– Salt and freshly ground black pepper, to taste

Instructions

1. Heat the olive oil in a large stockpot or Dutch oven over medium heat. Cook the onion, carrot, and celery for 8-10 minutes until softened.
2. Add the garlic and cook for another minute. Add the bay leaves, chicken tenderloins, and chicken stock.
3. Bring to a boil, then lower the heat to medium-low. Cover with a lid and simmer for 15 minutes.
4. Remove the chicken tenderloins and bay leaves. Add the orzo to the pot and continue to cook for 10 minutes.
5. Shred the chicken tenderloins with two forks and return them to the pot.
6. While the orzo is cooking, whisk the egg yolks and lemon juice in a bowl. Remove 1-2 ladles of soup and pour it over the egg-lemon mixture to temper it. Add this mixture back to the pot and continue to cook for 5 minutes.
7. Stir in the fresh dill, adjust the seasoning, and serve immediately, garnished with extra fresh dill if desired.

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