Lemon-Infused Greek Chicken Soup

$- 1 lb boneless, skinless chicken thighs - 6 cups chicken broth - 1 cup orzo pasta - 3 medium carrots, diced - 2 celery stalks, diced - 1 medium onion, chopped - 3 garlic cloves, minced - 2 large eggs - 1/4 cup fresh lemon juice (about 2 lemons) - Zest of 1 lemon - 1 teaspoon dried oregano - Salt and pepper to taste - Fresh parsley, for garnish You can swap chicken thighs for chicken breasts if you prefer. For a gluten-free option, use rice instead of orzo. If you do not have fresh lemons, bottled lemon juice works, but fresh is best. You can also use different herbs like thyme or dill instead of oregano. When choosing chicken, look for pale, pink skin with no dark spots. Fresh vegetables should feel firm and bright. Carrots should have a nice crunch, while celery should snap easily when bent. For garlic, pick bulbs that are firm and dry. Always choose lemons that feel heavy and have smooth skin for juiciness. {{ingredient_image_1}} To make Greek lemon chicken soup, start by gathering all your ingredients. You will need chicken broth, chicken thighs, diced carrots, diced celery, chopped onion, and minced garlic. 1. In a large pot, mix the chicken broth, chicken thighs, carrots, celery, onion, and garlic. 2. Turn the heat to medium-high and bring this mixture to a boil. 3. Once boiling, lower the heat and cover the pot. Let it simmer for about 20 minutes. The chicken should be fully cooked and tender. Timing is key for this soup. After you simmer for 20 minutes, you can remove the chicken. Use two forks to shred it. This takes just a few minutes. 1. Return the shredded chicken to the pot. 2. Next, add the orzo pasta and dried oregano. 3. Cook for another 10 minutes until the orzo is al dente. Make sure to stir occasionally so nothing sticks to the bottom. Shredding chicken may seem hard, but it is simple. Once the chicken cools a bit, use two forks. 1. Hold one fork in each hand. 2. Use one fork to hold the chicken down. 3. With the other fork, pull apart the chicken into bite-sized pieces. This method works well and saves time. You can have shredded chicken in no time! To get the best flavor, use fresh ingredients. Choose bright lemons and fresh herbs. The lemon juice and zest add a bright taste. Don’t skip the garlic; it gives depth to the soup. Oregano is key for that classic Greek flavor. Always taste the broth. Adjust salt and pepper as needed. One common mistake is boiling the soup after adding the egg mixture. This can curdle the eggs and ruin the texture. Another mistake is overcooking the orzo. It should remain firm, not mushy. Also, be careful with seasoning. Too much salt can overpower the lemon flavor. For a creamier soup, add a bit more egg mixture. Whisk it slowly into the hot broth. This gives a nice body to the soup. If you want a thicker soup, let it simmer longer. The orzo will absorb some broth. For a fun twist, try adding diced avocado or a dollop of yogurt on top. Pro Tips Use Fresh Ingredients: Fresh chicken and vegetables enhance the flavor and nutritional value of the soup. Perfectly Temper the Eggs: Always temper the egg mixture with hot broth before adding it to the soup to avoid curdling. Adjust the Acidity: Taste the soup after adding lemon juice and adjust to your preference for acidity. Let It Sit: Allow the soup to rest for a few minutes after cooking to let the flavors meld together. {{image_2}} You can switch the chicken for other proteins. Try turkey or even shrimp. Both work well with lemon and herbs. For a heartier option, use chickpeas. They add texture and protein, making the soup filling. For a vegetarian version, skip the chicken and use vegetable broth. Replace the chicken with firm tofu, diced into cubes. You can also add more veggies like zucchini, bell peppers, or spinach. These ingredients bring color and flavor without meat. Add depth to your soup with fresh herbs like dill or thyme. These herbs blend well with lemon and make the soup fragrant. For a spicy kick, a pinch of red pepper flakes works wonders. You can also mix in fresh lemon slices for extra zest. After you enjoy your Greek lemon chicken soup, store leftovers in an airtight container. Make sure the soup is cool before sealing. Place it in the fridge. The soup will stay fresh for about 3 to 4 days. If you want to keep it longer, consider freezing it. To freeze the soup, use freezer-safe containers. Leave some space at the top. The soup will expand as it freezes. Label the containers with the date. This soup can last in the freezer for about 2 to 3 months. When you’re ready to eat it, thaw it in the fridge overnight. To reheat the soup, pour it into a pot. Heat it on low to medium heat. Stir it often to avoid hot spots. You can also use the microwave. Heat it in short bursts, stirring in between. Make sure it’s hot throughout before serving. Enjoy your warm and tasty soup! You can use rice if you prefer. Arborio rice works well for a creamy texture. Other options include quinoa or small pasta shapes like ditalini. Each choice adds a unique twist to the soup. Just adjust cooking times as needed. Rice may need more liquid, while quinoa cooks faster. Yes, you can easily make this soup in a slow cooker. Start by adding all the ingredients, except the eggs and lemon juice, to the slow cooker. Set it on low for 6-8 hours or high for 3-4 hours. Shred the chicken before adding the egg and lemon mixture. Stir well and enjoy! To make a dairy-free version, skip the eggs. Instead, use a vegan egg substitute or simply add more lemon juice for creaminess. You can also use coconut milk for a richer taste. This keeps the soup light and flavorful while meeting your dietary needs. In this post, we explored key ingredients for Greek Lemon Chicken Soup and their best substitutes. We covered how to prepare and cook your soup step-by-step, plus tips to avoid common mistakes. You learned about tasty variations, storage options, and helpful FAQs. Now, you have all the tools to create a delicious soup. Dive in and enjoy this comforting dish with family and friends. Happy cooking!$

Lemon-Infused Greek Chicken Soup

A refreshing and hearty chicken soup infused with lemon, perfect for any occasion.

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Prep Time 15

Cook Time 35

Total Time 50

Course Main Course

Cuisine Greek

Servings 4

Calories 300 kcal

Ingredients

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

Instructions

In a large pot, combine the chicken broth, diced chicken thighs, carrots, celery, onion, and minced garlic.
Bring the mixture to a boil over medium-high heat, then reduce to a simmer. Cover and cook for about 20 minutes, or until the chicken is cooked through and tender.
Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
Stir in the orzo pasta and oregano. Cook for an additional 10 minutes, or until the orzo is al dente.
In a separate bowl, whisk together the eggs, lemon juice, and lemon zest until well combined.
Slowly ladle about 1 cup of hot broth from the soup into the egg mixture while continuously whisking to temper the eggs.
Gradually stir the egg mixture back into the soup, avoiding boiling to prevent curdling. Cook for an additional 2-3 minutes.
Season with salt and pepper to taste. Remove the pot from heat and let it sit for a minute.

Notes

Ladle the soup into bowls and garnish with fresh parsley and additional lemon slices for a vibrant presentation.

Keyword chicken soup, Greek, lemon, orzo