Greek Lemon Chicken Soup

$- 1 cup cooked chicken, shredded - 1 medium onion, diced - 2 cloves garlic, minced - 2 carrots, diced - 2 stalks celery, diced - 6 cups chicken broth - 1 cup orzo pasta (or rice) - 2 large eggs - ¼ cup fresh lemon juice (about 2 lemons) - 1 tablespoon olive oil - Salt and pepper to taste - 1 tablespoon fresh dill or parsley, chopped (for garnish) Using fresh ingredients makes a big difference. Fresh chicken, herbs, and veggies add flavor. If you need substitutes, you can swap orzo for rice. You can also use vegetable broth for a lighter option. This soup is packed with vitamins and minerals. Chicken gives you protein and helps build muscles. Lemons add vitamin C, which boosts your immune system. The broth is hydrating and comforting. Carrots and celery provide fiber and nutrients. 1. Start by heating the olive oil in a large pot over medium heat. 2. Add the diced onion, garlic, carrots, and celery. Sauté for about 5-7 minutes. This makes the veggies soft and tasty. 3. Pour in the chicken broth and bring it to a boil. 4. Once boiling, add the orzo pasta (or rice) to the pot. Lower the heat and let it simmer for about 10 minutes. The pasta should be cooked al dente. 1. Stir in the shredded chicken. Then, remove the pot from heat. 2. In a separate bowl, whisk the eggs and lemon juice until smooth. 3. To temper the egg mixture, add a ladle of the hot broth. Whisk while adding to keep the eggs from curdling. 4. Slowly pour the tempered egg mixture back into the pot of soup. Stir gently to mix it well. 5. Season with salt and pepper to your taste. 6. Let the soup sit for a few minutes. This helps it thicken slightly before serving. - Serve the soup hot, garnished with fresh dill or parsley for a pop of color. - Pair it with crusty bread or a simple salad for a complete meal. - For the best look, use a bright bowl that makes the soup shine. To bring out the true taste of Greek lemon chicken soup, focus on fresh herbs. I recommend using fresh dill or parsley. These herbs add a bright flavor that pairs well with the lemon. When cooking, always sauté your vegetables first. This helps build a rich base for your soup. A frequent mistake is curdling the eggs. To avoid this, always temper the eggs. Slowly mix hot broth into the egg mixture while whisking. This keeps the eggs smooth. Another mistake is the soup being too thin. Make sure your orzo or rice is cooked enough to thicken the soup naturally. If your soup is too thin, you can thicken it easily. Just mix a bit of cornstarch with cold water and stir it in. For seasoning, taste the soup. If it needs more flavor, add salt or lemon juice. Adjusting these can bring the soup to life. {{image_2}} You can switch out the chicken for other proteins. Tofu, for example, works well. Turkey is another great option. If you want a lighter soup, consider using seafood. For those who need gluten-free options, substitute orzo with rice or gluten-free pasta. Always check labels to ensure they meet your needs. Different regions have their own spins on Greek chicken soup. Some might add spices like saffron or cayenne. Others include local herbs like oregano or mint. You can also play with vegetables. Try adding spinach, kale, or even zucchini for a fresh twist. Each variation brings a unique flavor to the dish. For low-carb diets, skip the pasta. You can add more veggies instead. Cauliflower rice is a good substitute. If you want a high-protein version, add more chicken or include beans. If you’re looking for vegan options, use vegetable broth and omit the eggs. Replace chicken with chickpeas or lentils for a hearty meal. To keep Greek Lemon Chicken Soup fresh, let it cool first. Then, transfer it to an airtight container. Store it in the fridge for up to three days. If you need to keep it longer, freeze the soup. It can stay fresh in the freezer for about three months. Just make sure to leave some space in the container, as the soup will expand when it freezes. Reheat the soup on the stove over low heat. Stir it often to keep it from sticking. You can also use the microwave. Heat it in short bursts, stirring in between, to keep it warm and tasty. Always check the temperature. Make sure it reaches at least 165°F to be safe to eat. If you have leftover soup, get creative! Use it as a base for a casserole. You can also add it to cooked rice or quinoa for a quick meal. Another fun idea is to mix it with veggies for a hearty pasta dish. The flavors blend well and make for a delicious new meal. Greek Lemon Chicken Soup, also known as Avgolemono, is a warm and bright dish. It blends chicken, lemon, and egg in a rich broth. This soup is a staple in Greek homes. It comforts you on cold days and during illness. The tangy flavor of lemon stands out, giving the soup its signature taste. Yes, you can make Greek Lemon Chicken Soup ahead of time. Prepare the soup and let it cool. Store it in an airtight container in the fridge for up to three days. Reheat gently on the stove before serving. If you make it too early, the orzo may soak up broth, so consider cooking it fresh. To add creaminess, whisk in a bit of heavy cream after you temper the eggs. This will make the soup rich without changing its flavor. You can also use half-and-half for a lighter option. Just be careful not to boil the soup after adding cream, as it can curdle. Yes, you can adapt this recipe for a slow cooker. Start by sautéing the veggies on the stove. Then, add them to the slow cooker with the chicken broth and chicken. Cook on low for 6-8 hours. Add the orzo and temper the egg mixture in the last 30 minutes of cooking. Great sides include a simple Greek salad or warm pita bread. A slice of crusty bread is also perfect for dipping. If you want something more filling, serve it with rice or a grain salad. These sides enhance the meal and complement the soup's bright flavors. This blog post covered Greek Lemon Chicken Soup from top to bottom. You learned about key ingredients like chicken, lemon, and fresh herbs. I shared step-by-step instructions for easy preparation and serving. We discussed tips to enhance flavor and avoid common mistakes. Plus, you discovered exciting variations and storage tips. Remember, using fresh ingredients is key for the best taste. Enjoy this comforting soup anytime, and don’t hesitate to make it your own!$

Greek Lemon Chicken Soup

Warm up with a bowl of Greek Lemon Chicken Soup, a comforting dish bursting with flavor! This easy recipe combines tender chicken, vibrant veggies, and a zesty lemon twist. Perfect for any season, it's quick to prepare and ready in just 35 minutes. Discover how to create this delicious soup that your family will love.

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Ingredients

1 cup cooked chicken, shredded

1 medium onion, diced

2 cloves garlic, minced

2 carrots, diced

2 stalks celery, diced

6 cups chicken broth

1 cup orzo pasta (or rice)

2 large eggs

¼ cup fresh lemon juice (about 2 lemons)

1 tablespoon olive oil

Salt and pepper to taste

1 tablespoon fresh dill or parsley, chopped (for garnish)

Instructions

In a large pot, heat the olive oil over medium heat. Add the diced onion, garlic, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened.

Pour in the chicken broth and bring to a boil.

Once boiling, add the orzo pasta (or rice) to the pot. Lower the heat and let it simmer for about 10 minutes until the pasta is cooked al dente.

Stir in the shredded chicken, then remove the pot from heat.

In a separate bowl, whisk together the eggs and lemon juice until well combined.

Gradually temper the egg mixture by adding a ladle of the hot broth to the bowl, whisking continuously to prevent the eggs from curdling.

Slowly pour the tempered egg mixture back into the pot of soup while stirring gently.

Season with salt and pepper to taste.

Allow the soup to sit for a few minutes to thicken slightly before serving.

Serve hot, garnished with fresh dill or parsley.

Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 4