Zesty Greek Lemon Chicken Soup

$To make Greek Lemon Chicken Soup, you will need: - 2 tablespoons olive oil - 1 medium onion, finely chopped - 2 garlic cloves, minced - 3 medium carrots, diced - 2 celery stalks, diced - 6 cups low-sodium chicken broth - 1 pound boneless, skinless chicken breasts - 1 cup orzo pasta - Juice of 2 large lemons - Zest of 1 lemon - Salt and pepper to taste - Fresh dill, chopped, for garnish - Fresh parsley, chopped, for garnish Using fresh ingredients makes a big difference in this soup. Fresh vegetables add more flavor and nutrients. Fresh herbs like dill and parsley bring brightness to the dish. The zest and juice of lemons give it a bright taste. When you use fresh items, your soup will taste better and look more appealing. If you can’t find orzo, you can use other small pasta shapes. Quinoa or rice can also work well for a different texture. Instead of fresh herbs, you can try dried herbs, but use less. If you want a leaner soup, use chicken thighs instead of breasts. You can also use vegetable broth for a vegetarian version. {{ingredient_image_1}} 1. Start by gathering all your ingredients. This makes cooking easier. 2. Chop the onion finely. Mince the garlic cloves. Dice the carrots and celery. 3. Measure out the orzo pasta. Squeeze juice from two lemons. 4. Zest one lemon to add bright flavor to the soup. 1. Heat the olive oil in a large pot over medium heat. 2. Add the chopped onion and sauté for about five minutes. It should look clear. 3. Stir in the minced garlic, diced carrots, and celery. Cook for another five minutes. 4. Pour in the chicken broth and bring it to a gentle boil. 5. Add the chicken breasts to the pot. Lower the heat to simmer for 15-20 minutes. 6. Once the chicken is cooked, take it out and shred it with two forks. 7. Return the shredded chicken to the pot. 8. Add the orzo pasta and cook it per package instructions, about 8-10 minutes. 9. In the last few minutes, stir in the lemon juice and zest. Add salt and pepper to taste. 10. Remove from the heat and mix in the fresh dill and parsley. - Make sure the chicken is fully cooked. It should feel firm to the touch. - Use two forks to pull apart the chicken easily. - Shred the chicken while it is still warm for best results. To make your Greek lemon chicken soup burst with flavor, use fresh herbs. Fresh dill and parsley add a bright taste. Zest your lemon before juicing it. This adds a rich lemony aroma. Don’t skip the salt and pepper; they bring out all the flavors. A squeeze of lemon juice right before serving adds a fresh kick. You can also use homemade chicken broth for a deeper taste. Start by chopping your veggies small. This helps them cook evenly. When you sauté the onion, wait until it’s soft and clear. This takes about five minutes. When cooking the chicken, keep an eye on the time. Overcooked chicken can become dry. Use two forks to shred chicken easily. Stir in the orzo pasta gently so it doesn’t clump together. A common mistake is not seasoning enough. Always taste your soup before serving. If it lacks flavor, add more salt and pepper. Don’t boil the soup too hard after adding the lemon juice. High heat can make the soup bitter. Lastly, avoid overcooking the orzo. This can turn it mushy, ruining your soup’s texture. Pro Tips Use Homemade Broth: For an even richer flavor, use homemade chicken broth instead of store-bought. It adds depth to the soup. Perfect Pasta Cooking: To prevent the orzo from becoming mushy, cook it separately and add it to the soup just before serving. Fresh Herbs Matter: Always use fresh dill and parsley for garnishing. They enhance the soup's flavor and freshness significantly compared to dried herbs. Adjusting Acidity: Taste the soup before serving; you can always add more lemon juice for extra brightness if needed. {{image_2}} You can boost the nutrition of Greek lemon chicken soup by adding more vegetables. Try adding spinach or kale for a leafy green touch. These greens add vitamins and minerals. You can also add zucchini or bell peppers for extra flavor and crunch. Each new vegetable gives the soup a different taste and texture. This makes it more exciting to eat! If you need a gluten-free version, swap the orzo pasta for rice or quinoa. Both options work well and add a nice texture. You can use brown rice for more fiber, too. Always check the chicken broth to ensure it is gluten-free. This way, everyone can enjoy this delicious soup without worry. You can switch the chicken for other proteins if you prefer. Turkey works well and gives a similar taste. You can also use chickpeas for a vegetarian option. They add protein and make the soup hearty. Just remember to adjust the cooking time based on your protein choice. Each swap can create a new version of this classic dish! To keep your Greek lemon chicken soup fresh, store it in an airtight container. Let the soup cool down first. This avoids steam buildup that can change the soup's texture. You can keep it in the fridge for up to four days. Make sure to label it with the date you made it. This way, you know when to enjoy it again! When reheating your soup, do it slowly. Pour the soup into a pot and heat over medium-low heat. Stir it often to keep it from sticking. Heat until it's warm throughout, usually about 5 to 10 minutes. You can also use the microwave. Place it in a microwave-safe bowl, cover it, and heat in one-minute intervals. Stir in between to ensure even heating. Freezing soup is a great way to save it for later. Use a freezer-safe container, leaving some space at the top. The soup will expand as it freezes. It can last for up to three months in the freezer. To thaw, place the container in the fridge overnight. Reheat it on the stove or in the microwave. Enjoy the taste of Greece anytime! Greek Lemon Chicken Soup, or Avgolemono, is a warm and zesty dish. It features chicken, lemon juice, and orzo pasta in a flavorful broth. The soup has a bright taste thanks to fresh lemon juice and zest. It warms you up and comforts the soul. It’s perfect for chilly days or when you feel under the weather. Yes, you can use leftover chicken in this soup. Shredded chicken from a roast works great. Just add it during the last few minutes of cooking. This saves time and adds flavor. Ensure to adjust the broth as needed for moisture. To make Greek Lemon Chicken Soup creamier, you can add egg yolks. Whisk two egg yolks and some soup broth together. Stir this mix back into the pot after cooking. This creates a rich and smooth texture. You can also add a splash of cream for extra richness. Serve Greek Lemon Chicken Soup with crusty bread for a complete meal. A fresh salad with greens and tomatoes pairs well too. You can also enjoy it with a side of roasted vegetables. A glass of white wine enhances the meal, making it even more enjoyable. This blog post explored how to make Greek Lemon Chicken Soup. We covered key ingredients, why freshness matters, and how to work with substitutes. I shared easy steps for preparation, cooking tips, and ways to get the best texture from chicken. The section on flavor enhancement and cooking mistakes helps beginners avoid pitfalls. We also discussed nutritious variations and proper storage for your soup. In summary, with the right tips and fresh ingredients, you can enjoy a delicious bowl of this comforting soup. Try it today!$

Zesty Greek Lemon Chicken Soup

A refreshing and hearty soup with lemony flavor and tender chicken.

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Prep Time 15

Cook Time 30

Total Time 45

Course Main Course

Cuisine Greek

Servings 6

Calories 250 kcal

Ingredients

2 tablespoons olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
3 medium carrots, diced
2 stalks celery, diced
6 cups low-sodium chicken broth
1 pound boneless, skinless chicken breasts
1 cup orzo pasta
2 large lemons, juiced
1 lemon zest
to taste salt and pepper
for garnish fresh dill, chopped
for garnish fresh parsley, chopped

Instructions

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic, diced carrots, and diced celery. Cook for an additional 5 minutes until the vegetables start to soften.
Pour in the chicken broth and bring to a gentle boil. Add the chicken breasts to the pot and reduce the heat to low; allow simmering for about 15-20 minutes, or until the chicken is cooked through.
Once the chicken is fully cooked, remove it from the pot and shred it using two forks. Return the shredded chicken back to the soup.
Add the orzo pasta to the soup and cook according to package instructions, typically about 8-10 minutes.
In the last few minutes of cooking, add the lemon juice, lemon zest, and season with salt and pepper to your taste.
Remove from heat and stir in the fresh dill and parsley for added flavor.

Notes

Serve hot in deep bowls, garnished with additional dill and parsley. Consider adding a lemon wedge on the side for an extra zesty appeal.

Keyword Chicken, Greek, lemon, soup