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- 1 lb boneless, skinless chicken breasts - 6 cups chicken broth - 1 medium onion, finely chopped - 2 celery stalks, diced - 2 medium carrots, diced - 3 cloves garlic, minced - 2 large lemons (juiced and zested) - 1 cup orzo pasta - 1/2 cup fresh dill, chopped (or 2 tablespoons dried dill) - 3 large eggs - Salt and pepper to taste - 2 tablespoons olive oil In this soup, chicken is the star. I use boneless, skinless breasts for a tender bite. It cooks quickly and stays juicy. You can also use thighs if you like richer flavor. Next, I add fresh vegetables. Onions, celery, and carrots form a classic base. They bring sweetness and depth. Garlic adds a punch of flavor. For broth, I use chicken broth for a warm, comforting taste. It forms the soup's heart. Season it with salt and pepper to fit your taste. Orzo pasta adds a nice texture. It absorbs the broth and makes the soup filling. Lastly, fresh herbs bring brightness. I love using dill for its unique flavor. Lemon juice and zest add a refreshing zing to the soup. I recommend using high-quality, fresh ingredients. They enhance the dish's flavor and health benefits. Enjoy this delightful blend in your cooking! First, grab a large pot and place it on the stove. Heat two tablespoons of olive oil over medium heat. This oil adds flavor and helps cook the veggies. Next, add one medium onion, two diced celery stalks, and two diced carrots to the pot. Stir them often for about 5 to 7 minutes. You want them soft and fragrant. Then, toss in three cloves of minced garlic and cook for one more minute. This adds a lovely aroma. Now, pour in six cups of chicken broth and bring it to a boil. Once boiling, add one pound of boneless, skinless chicken breasts and one cup of orzo pasta. Reduce the heat to a simmer. Cook for about 15 minutes until the chicken is cooked through. Remove the chicken, shred it with two forks, and set it aside. In a separate bowl, whisk together three large eggs, the juice of two large lemons, and the zest of those lemons. Mix well until it is smooth and combined. To temper the eggs, slowly add a ladle of hot broth from the pot to the egg mixture. Whisk continuously as you do this. This helps the eggs warm up without scrambling. Gradually pour the tempered egg mixture back into the soup while stirring. This gives the soup a creamy texture. Return the shredded chicken to the soup. Then, add half a cup of chopped fresh dill. If you don’t have fresh, you can use two tablespoons of dried dill. Season the soup with salt and pepper to taste. Let it simmer for an extra five minutes before serving. Your soup will be warm, delicious, and ready to enjoy. Ensuring Perfectly Shredded Chicken To get tender shredded chicken, cook the chicken breasts well. After boiling them in the soup, take them out. Use two forks to pull apart the meat into bite-sized pieces. This makes it easy to mix into the soup. Achieving the Right Soup Consistency You want your soup to be creamy but not too thick. The eggs and lemon juice blend adds a smooth texture. If it’s too thick, add more chicken broth. Stir well to keep it light and fresh. Adding Extra Herbs or Spices You can boost flavor by adding fresh herbs like parsley or thyme. Just chop them finely and add them in at the end. This gives your soup a fresh and vibrant taste. Adjusting Lemon Flavor Intensity If you love lemon, feel free to add more juice or zest. Start with a little and taste it. You can always add more for that bright, tangy flavor. Balance it with a pinch of salt to enhance the taste. {{image_2}} You can switch up your Greek Lemon Chicken Soup with different pasta. Instead of orzo, try small shells or even rice. These options add variety and can change the texture. If you want to keep it simple, use whatever pasta you have on hand. Vegetables are another great way to mix things up. You can add spinach for a pop of color and nutrients. Kale works well, too. Chopped zucchini or bell peppers can add sweetness. Feel free to get creative with your veggie choices! If you need a gluten-free option, you can make this soup without orzo. Use gluten-free pasta instead. There are many good brands out there. You can also skip the pasta and add more veggies. This way, you still enjoy a hearty soup. For a vegetarian version, leave out the chicken and use vegetable broth. You can add beans for protein and texture. Chickpeas work great here. This keeps the soup filling and tasty. Remember to adjust the seasonings for your new ingredients! To keep your Greek lemon chicken soup fresh, store it in an airtight container. Make sure it cools to room temperature before sealing. This helps prevent bacteria growth. Enjoy your leftovers within three to four days to ensure safety and taste. If you notice any off smells or changes in color, it's best to throw it away. You can freeze Greek lemon chicken soup, but it's best if you do not add the orzo yet. First, let the soup cool completely. Then, pour it into freezer-safe containers, leaving some space at the top for expansion. Seal them tightly and label with the date. The soup can stay frozen for up to three months. To reheat, thaw the soup in the fridge overnight. Then, warm it on the stove over low heat. Stir in cooked orzo before serving. This keeps the pasta from getting mushy. If the soup seems too thick, add a little water or broth to reach your desired consistency. What can I serve with Greek Lemon Chicken Soup? You can serve this soup with crusty bread or a fresh salad. A Greek salad is a great choice. The tangy flavors match well with the soup. You can also add a side of pita chips for some crunch. How do I make this soup ahead of time? To make this soup ahead, cook it first but leave out the eggs. Store the soup in the fridge for up to three days. When ready to serve, heat it up and add the egg mixture. This keeps the soup creamy and fresh. Can I use rotisserie chicken for this recipe? Yes, rotisserie chicken works great! Just shred the cooked chicken and add it to the soup. This saves time and adds a nice flavor. Be sure to add it at the end so it heats through without overcooking. Is it possible to make this soup dairy-free? Yes, you can make this soup dairy-free! Just skip the eggs, or use a dairy-free egg substitute. The soup will still be tasty and creamy. You may also add a splash of dairy-free cream for extra richness. You learned how to make Greek Lemon Chicken Soup with simple steps. We covered the key ingredients, from chicken to herbs. You now know how to prep and cook the soup, ensuring the perfect texture and taste. Consider the tips to enhance flavor or make adjustments for dietary needs. Finally, understand how to store or freeze leftovers for another meal. This soup’s comforting essence is perfect for any day. Enjoy your cooking adventure!

Greek Lemon Chicken Soup

Savor the delightful flavors of Greek Lemon Chicken Soup with this easy recipe! Packed with tender chicken, bright lemon, and fresh dill, this comforting dish is perfect for a cozy meal. In just 40 minutes, you can enjoy a bowl filled with wholesome ingredients like orzo pasta and vibrant veggies. Click through to explore the full recipe and discover tips for making the perfect presentation. Dive into a taste of Greece today!
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Ingredients
  

1 lb boneless, skinless chicken breasts

6 cups chicken broth

1 medium onion, finely chopped

2 celery stalks, diced

2 medium carrots, diced

3 cloves garlic, minced

2 large lemons (juiced and zested)

1 cup orzo pasta

1/2 cup fresh dill, chopped (or 2 tablespoons dried dill)

3 large eggs

Salt and pepper to taste

2 tablespoons olive oil

Instructions
 

In a large pot, heat olive oil over medium heat. Add the chopped onion, celery, and carrots, stirring occasionally until softened, about 5-7 minutes.

    Add minced garlic and cook for an additional minute until fragrant.

      Pour in the chicken broth and bring it to a boil. Once boiling, add the chicken breasts and orzo.

        Reduce the heat to a simmer and cook until the chicken is cooked through, about 15 minutes.

          Remove the chicken from the pot and shred it using two forks. Set aside.

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

              Slowly add a ladle of hot broth from the pot to the egg mixture while whisking continuously to temper the eggs.

                Gradually pour the tempered egg mixture back into the soup, stirring constantly to avoid scrambling the eggs.

                  Return the shredded chicken to the soup, add the fresh dill, and season with salt and pepper to taste.

                    Simmer for an additional 5 minutes before serving.

                      Prep Time, Total Time, Servings: 15 mins | 40 mins | 6 servings

                        - Presentation Tips: Serve the soup in warm bowls, garnished with additional fresh dill and a slice of lemon on top for a bright, fresh look.