Greek Lemon Chicken Soup

$- Chicken and Vegetables - 1 lb boneless, skinless chicken breasts - 1 small onion, finely chopped - 2 cloves garlic, minced - 2 large carrots, diced - 2 stalks celery, diced - Broth and Pasta - 6 cups chicken broth - ½ cup orzo pasta - Seasonings and Garnish - 3 large eggs - ¼ cup fresh lemon juice (about 2 lemons) - 1 tablespoon lemon zest - 1 teaspoon dried oregano - Salt and pepper to taste - Fresh parsley, chopped (for garnish) In this dish, the chicken gives protein and heartiness. The onion, garlic, carrots, and celery add layers of flavor. Chicken broth serves as a rich base, while orzo pasta adds a nice texture. The lemon juice and zest bring bright notes. Oregano rounds out the flavors with its earthy taste. Using fresh parsley as a garnish not only looks good but adds freshness. Each ingredient plays a role in creating a warm, inviting bowl that comforts you on cool days. {{ingredient_image_1}} Heating the Base Start by heating a splash of olive oil in a large pot over medium heat. Add a small, finely chopped onion and sauté it until it turns translucent, about five minutes. This step builds a rich base for your soup. Adding Vegetables Next, add two minced garlic cloves, two diced carrots, and two diced celery stalks. Stir them occasionally for about three to four minutes. You want the veggies to soften but not lose their crunch. Cooking the Chicken and Orzo Now, pour in six cups of chicken broth and bring it to a boil. Once boiling, add one pound of boneless, skinless chicken breasts, half a cup of orzo pasta, one teaspoon of dried oregano, salt, and pepper. Cover the pot and let it simmer for 15 to 20 minutes until the chicken is fully cooked. Afterward, remove the chicken, shred it with two forks, and return it to the soup. Whisking the Eggs In a separate bowl, crack three large eggs and whisk them well. This will add richness to the soup. Tempering the Eggs To temper the eggs, slowly add a ladle of the hot soup into the bowl while whisking continuously. This step prevents the eggs from curdling. Once mixed, gradually stir the tempered egg mixture back into the soup. Add a quarter cup of fresh lemon juice and one tablespoon of lemon zest. Mix thoroughly to combine all the flavors. Combining Ingredients After combining all the ingredients, check the seasoning. Adjust with more salt and pepper if needed. Allow the soup to heat through for another two to three minutes, but do not let it boil. Adjusting Seasoning Tasting the soup is crucial. Make sure the balance of flavors is just right for you. Garnishing the Soup Serve the soup hot, garnished with freshly chopped parsley for a splash of color and added flavor. Enjoy your comforting bowl of Greek Lemon Chicken Soup! Choosing the Right Chicken Broth Use a good chicken broth. It makes all the difference. I prefer low-sodium broth for better control over salt. You can also make your own broth for a rich taste. Just simmer chicken bones and veggies for hours. Fresh vs. Dried Herbs Fresh herbs give a vibrant flavor. I often use fresh parsley for garnish. Dried herbs work well too. If you use dried, remember they are more potent. Use one-third the amount of dried herbs compared to fresh. Shredding Chicken Efficiently Once your chicken is cooked, remove it from the pot. Use two forks to shred the chicken quickly. This method makes it easy and fun! Shredded chicken mixes well with the soup and infuses flavor. Avoiding Curdled Eggs To keep the eggs smooth, temper them first. Slowly add hot soup to the whisked eggs while mixing. This step warms the eggs gently. Then stir the egg mixture back into the soup for a creamy texture. Garnishing Ideas A sprinkle of fresh parsley adds color and flavor. You can also add a slice of lemon on the side. It looks nice and gives an extra zing. Serving Suggestions Serve the soup hot in bowls. Pair it with crusty bread or a fresh salad. This makes a lovely meal that feels special. Enjoy your warm bowl of comfort! Pro Tips Choose Quality Chicken: Opt for organic or free-range chicken for better flavor and texture in your soup. Perfectly Cooked Orzo: Add the orzo towards the end of cooking to prevent it from becoming mushy. Fresh Lemon Juice: Use fresh lemon juice instead of bottled for a brighter, more vibrant flavor in the soup. Tempering the Eggs: Always temper the eggs gradually with hot soup to prevent curdling and ensure a creamy texture. {{image_2}} Vegetable Options You can change up the veggies in this soup. Try adding spinach or kale for greens. Zucchini can add a nice texture. Bell peppers can give it a sweet crunch. You can mix and match to your taste! Gluten-Free Alternatives If you need a gluten-free option, swap out orzo with rice or quinoa. Both will work well and keep the soup hearty. Just be mindful of cooking times, as rice may take longer. Traditional Greek Versions In Greece, you might find this soup made with lemon and egg, just like our recipe. Some regions add dill for extra flavor. Others use chicken thighs for a richer taste. Each area has its twist, keeping the dish fresh and exciting. Creative Twists on the Recipe Feel free to get creative! Some cooks add a hint of spice with red pepper flakes. Others might toss in roasted garlic for depth. You can even switch the chicken for chickpeas for a plant-based version! Pairing Suggestions Greek Lemon Chicken Soup pairs well with crusty bread or a fresh salad. A side of Greek salad adds a cool crunch. You can serve it with pita chips for a fun twist. Serving with Sides For a complete meal, consider serving it with stuffed grape leaves. They are a tasty addition and complement the soup well. This makes for a satisfying and balanced meal! - Refrigeration Tips: Let the soup cool down to room temperature. Then, pour it into a sealed container. Store it in the fridge for up to four days. Make sure it is airtight to keep the flavors fresh. - Freezing Instructions: For longer storage, freeze the soup. Use a freezer-safe container and leave space at the top for expansion. It can last for up to three months in the freezer. - Best Methods: The best way to reheat Greek lemon chicken soup is on the stove. Pour the soup into a pot and heat it over medium heat. Stir often to warm it evenly. You can also use a microwave. Heat in short bursts, stirring in between to avoid hot spots. - Avoiding Texture Change: When reheating, avoid boiling the soup. High heat can change the texture of the orzo and eggs. Heat until just warm enough to enjoy. - Recommended Storage Duration: In the fridge, eat the soup within four days. For frozen soup, try to eat it within three months for the best taste. - Signs of Spoilage: If you notice any off smell or strange color, it is best to throw it out. If the soup looks slimy or has an odd texture, do not eat it. Always trust your senses when it comes to food safety. Yes, you can use rotisserie chicken. It saves time and adds flavor. Just shred the meat and add it when you combine the chicken with the broth. This method cuts down on cooking time. It also gives you a rich, savory taste. To make this soup dairy-free, skip the eggs. Instead, use a vegan egg replacer. You can also add more lemon juice for a tangy flavor. Make sure your broth is dairy-free too. This keeps the soup light while still being tasty. You can serve this soup with crusty bread or a fresh salad. A simple Greek salad pairs well too, with tomatoes, cucumbers, and olives. This keeps the meal light and delicious. You might also enjoy a squeeze of lemon on the side. Yes, you can create a vegetarian version. Use vegetable broth instead of chicken broth. Replace the chicken with chickpeas or tofu for protein. Add more veggies like spinach or zucchini to enhance the flavor. This version is still filling and full of taste. This blog post outlined how to make a tasty Greek Lemon Chicken Soup. We covered key ingredients, step-by-step cooking methods, and helpful tips for flavor and presentation. I shared easy ways to store the soup and answered common questions. Ultimately, this soup is versatile and delightful. You can customize it to fit your taste. Try different vegetables or serving suggestions for a fun twist. Enjoy the comfort this recipe brings to your meals!$

Greek Lemon Chicken Soup

A comforting and tangy soup made with chicken, orzo, and fresh lemon.

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Prep Time 15

Cook Time 30

Total Time 45

Course Main Course

Cuisine Greek

Servings 4

Calories 300 kcal

Ingredients

1 lb boneless, skinless chicken breasts
6 cups chicken broth
1 small onion, finely chopped
2 cloves garlic, minced
2 large carrots, diced
2 stalks celery, diced
0.5 cup orzo pasta
3 large eggs
0.25 cup fresh lemon juice (about 2 lemons)
1 tablespoon lemon zest
1 teaspoon dried oregano
to taste salt and pepper
for garnish fresh parsley, chopped

Instructions

In a large pot, heat a splash of olive oil over medium heat. Add the chopped onion and sauté until translucent (about 5 minutes).
Add the minced garlic, diced carrots, and celery to the pot, stirring occasionally for another 3-4 minutes until the vegetables are slightly tender.
Pour in the chicken broth and bring the mixture to a boil.
Once boiling, add the chicken breasts, orzo pasta, dried oregano, salt, and pepper. Cover and let it simmer for 15-20 minutes, or until the chicken is cooked through.
Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the soup.
In a separate bowl, whisk the eggs. Slowly temper the eggs by adding a ladle of the hot soup into the bowl while whisking continuously (this prevents the eggs from curdling).
Gradually stir the tempered egg mixture back into the soup, adding the lemon juice and zest. Stir well to combine.
Adjust seasoning with more salt and pepper if necessary. Allow the soup to heat through for another 2-3 minutes, but do not let it boil.
Serve hot, garnished with chopped fresh parsley for added flavor and color.

Notes

Serve hot and garnish with fresh parsley for added flavor.

Keyword Chicken, lemon, orzo, soup