There’s something undeniably comforting about a warm bowl of soup, especially when it’s filled with flavors that dance on your palate. This Roasted Garlic Lemon Chicken Tenderloin Soup does just that, combining zesty lemon, tender chicken, and rich roasted garlic into a dish that’s as satisfying as it is nourishing. Inspired by traditional Greek flavors, this soup brings a delightful twist to classic chicken soup and is perfect for any season, whether it’s a cozy winter evening or a breezy spring lunch.

Why You’ll Love This Soup

This recipe takes a beloved Mediterranean classic—avgolemono (Greek lemon chicken soup)—and enhances it with roasted garlic. The result is a soup that’s light yet hearty, creamy yet refreshing. The zesty lemon juice brings brightness, while roasted garlic provides a depth of flavor that feels indulgent without any added cream. Plus, the tender shredded chicken and orzo pasta make it a complete, satisfying meal in one pot.

Ingredients You’ll Need

To create this heartwarming dish, you’ll need:

Olive oil: Just a couple of tablespoons to enhance the richness of the roasted garlic.
Garlic: Roasting an entire bulb softens the flavor, giving it a rich, caramelized taste.
Chicken tenderloins: These cook up tender and juicy, making them easy to shred for added texture.
Orzo pasta: A small rice-shaped pasta that adds a delightful chewiness and soaks up the soup’s flavors.
Fresh lemon juice: The star of this dish, lending brightness and acidity.
Chicken broth and water: These create a savory, flavorful base for the soup.
Eggs: When tempered with hot broth, they create a creamy, silky consistency without needing any cream.
Salt, pepper, and fresh dill: Simple seasonings to add just the right balance of flavors.

Cooking Instructions

Follow these easy steps to make this satisfying, cozy soup:

Roast the Garlic: Preheat your oven to 400°F (200°C). Slice the top off the garlic bulb, drizzle it with olive oil, wrap it in foil, and roast for 30 minutes. This process gives the garlic a rich, mellow flavor that infuses the soup with a subtle sweetness.
Cook the Chicken and Orzo: In a large pot, combine the chicken tenderloins, orzo, lemon juice, chicken broth, and water. Bring everything to a boil, then lower the heat to a gentle simmer. Cook for about 20 minutes, or until the chicken is fully cooked and the orzo is tender.
Shred the Chicken: Remove the tenderloins from the pot and shred them with two forks before adding them back in. This step ensures every spoonful is filled with tender, flavorful chicken.
Add the Roasted Garlic: Squeeze the roasted garlic cloves from their skins and mash them into a paste before stirring them into the soup. This step adds a deep, savory flavor that makes the soup feel extra cozy and comforting.
Temper the Eggs: Whisk the eggs in a small bowl, then slowly whisk in about a cup of the hot broth from the soup to temper the eggs. This technique creates a smooth, creamy soup without curdling the eggs.
Thicken the Soup: Slowly add the tempered egg mixture back into the pot while stirring continuously. Cook for 2-3 minutes over low heat until the soup thickens slightly, creating a luxurious, creamy consistency.
Season and Garnish: Taste the soup and season with salt and pepper to your preference. Ladle it into bowls and sprinkle each serving with fresh dill, adding a pop of color and a hint of freshness.

Tips for the Best Results

Tempering the eggs is key to creating a creamy soup without clumping. Take your time and whisk constantly for a smooth result.
Roast the garlic for a minimum of 30 minutes for maximum flavor and softness. This step is what gives the soup its unique, cozy flavor.
Fresh dill is a wonderful garnish that complements the lemon and garlic, but you can also experiment with parsley or chives if you prefer.

Serving Suggestions

Serve this soup as a light main dish with a side of crusty bread or warm pita. For a more complete meal, pair it with a simple Greek salad of cucumbers, tomatoes, and feta cheese. This soup also makes excellent leftovers—just reheat gently to preserve its creamy consistency.

Final Thoughts

This Roasted Garlic Lemon Chicken Tenderloin Soup is a perfect balance of flavors and textures. It’s a dish that’s nourishing, comforting, and incredibly easy to make, making it ideal for both weeknight dinners and special occasions. With roasted garlic’s depth, lemon’s zest, and chicken’s tender bite, it’s sure to become a family favorite and a go-to recipe whenever you crave a comforting, flavorful soup.

So, next time you’re looking for a bowl of something cozy yet vibrant, give this soup a try. Your taste buds—and your guests—will thank you!

Roasted Garlic Lemon Chicken Tenderloin Soup

Author: Alice

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Description

Warm up with this delightful twist on a traditional Greek soup. Roasted garlic adds a rich depth of flavor to tender chicken tenderloin and zesty lemon, creating a satisfying soup that’s perfect for any time of year. Easy to make and irresistibly tasty, this dish will become a favorite for family dinners or cozy nights in.

Ingredients

Scale

2 tablespoons olive oil
1 bulb of garlic, roasted
1 pound boneless, skinless chicken tenderloins
1/2 cup uncooked orzo pasta
1/2 cup fresh lemon juice (about 2 lemons)
3 cups chicken broth
1 cup water
2 eggs
Salt and pepper, to taste
2 tablespoons chopped fresh dill, for garnish

Instructions

1. Preheat your oven to 400°F (200°C). Slice the top off the garlic bulb to expose the cloves, drizzle with olive oil, wrap in foil, and roast for 30 minutes until soft and golden.

2. In a large pot, add chicken tenderloins, orzo pasta, lemon juice, chicken broth, and water. Bring to a boil, then reduce the heat to a simmer.

3. Cook for 20 minutes, or until the chicken is cooked through and the orzo is tender.

4. Remove the chicken from the pot and shred it with two forks. Return the shredded chicken to the pot.

5. Squeeze the roasted garlic cloves from their skins and mash into a paste. Stir the garlic paste into the soup.

6. In a small bowl, whisk together the eggs. Gradually pour about 1 cup of the hot broth from the pot into the eggs, whisking constantly, to temper the eggs.

7. Slowly incorporate the egg mixture back into the pot while stirring constantly. Cook over low heat for 2-3 minutes, until the soup thickens slightly.

8. Season with salt and pepper to taste.

9. Ladle the soup into bowls and garnish with fresh dill.

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