Zesty Greek Lemon Chicken Soup

$To make this delightful soup, gather these ingredients: - 1 lb boneless, skinless chicken breasts - 8 cups chicken broth - 1 medium onion, finely chopped - 3 cloves garlic, minced - 2 large carrots, diced - 1 cup celery, diced - 1 cup orzo pasta - 3 large eggs - 1/2 cup fresh lemon juice (about 3 lemons) - 1 teaspoon dried oregano - Salt and freshly ground black pepper, to taste - Fresh dill or parsley, chopped for garnish Using fresh ingredients makes the soup taste vibrant. Fresh chicken adds flavor and good texture. Fresh herbs, like dill or parsley, enhance the aroma. Always choose fresh vegetables for the best taste. They keep the soup bright and healthy. The quality of your ingredients impacts the dish greatly. You can try adding a few optional ingredients for more flavor. Consider adding bay leaves while cooking. They give a lovely depth to the broth. You might also add a pinch of red pepper flakes for some heat. Another option is to mix in chopped spinach for extra nutrients. Each of these can elevate your Greek lemon chicken soup! {{ingredient_image_1}} Start by heating a large pot over medium heat. Add the chopped onion and minced garlic. Sauté them for about 3 to 4 minutes. You want the onion to turn translucent. Next, add the diced carrots and celery. Stir these for another 5 minutes. Now, pour in the chicken broth and bring it to a gentle boil. Once boiling, add the chicken breasts and reduce the heat to a simmer. Cover the pot and cook for 20 minutes. This will cook the chicken through. After 20 minutes, remove the chicken from the pot. Use two forks to shred the chicken into pieces. Set this aside for later. Now, add the orzo pasta to the broth. Cook it according to the package instructions, usually about 8 to 10 minutes. While the orzo cooks, whisk the eggs and lemon juice in a mixing bowl until combined. When the orzo is ready, ladle some hot broth into the egg mixture. Whisk continuously to temper the eggs. This step stops the eggs from curdling. Slowly pour this tempered mixture back into the pot. Stir constantly to combine everything well. Finally, add the shredded chicken, dried oregano, and season with salt and pepper to taste. Let it warm for a few more minutes before serving. Watch the onion closely. It should become soft and clear. This shows you sautéed it long enough. When the chicken is done, it will be firm and no longer pink inside. The orzo will expand and become tender when it's cooked. After adding the egg mixture, the soup should appear creamy but not thick. The final texture should be smooth and inviting. Do not rush the sautéing step. If you cook the onion too fast, it may burn. Ensure the chicken cooks fully; undercooked chicken can ruin your meal. Remember to temper the eggs well. Pouring them in too fast can cause them to scramble. Lastly, avoid skipping the seasoning step. A little salt and pepper can greatly enhance the flavor. To get the best flavor from your Greek Lemon Chicken Soup, use fresh ingredients. Fresh lemon juice brings brightness. Use good quality chicken broth for depth. Don’t skip the oregano; it adds warmth and aroma. If you want it zestier, add more lemon juice or lemon zest. Taste as you go and adjust the salt and pepper. This will help you find the right balance. You can make this soup ahead of time. Cook it fully and store it in the fridge. The flavors blend well after a day. Reheat it gently over low heat. Add a splash of broth if it seems thick. If you know you will store it, don’t add the orzo right away. It can get mushy in the fridge. Instead, cook the orzo when you’re ready to serve. If your soup is too thick, add more broth or water. Stir well and heat it through. For a thicker soup, add less broth at the start. You can also mash some of the carrots or celery. This will create a creamy texture without using cream. If you want a smoother soup, blend it for a few seconds. Adjust the texture to fit your taste! Pro Tips Use Fresh Ingredients: Fresh chicken and vegetables will enhance the flavor and nutrition of your soup. Tempering the Eggs: Always temper the egg mixture with hot broth before adding it to the soup to prevent curdling. Adjust Lemon to Taste: Depending on your preference, feel free to adjust the amount of lemon juice for a more or less zesty flavor. Garnish for Freshness: Fresh dill or parsley not only adds color but also brightens the overall flavor of the soup. {{image_2}} You can easily make this soup gluten-free. Simply swap out the orzo for rice. Use about 1 cup of uncooked rice. Add it to the broth after you remove the chicken. It will add a nice texture. Adjust the cooking time based on the rice type. Brown rice takes longer, while white rice cooks faster. To create a vegetarian version, skip the chicken and use vegetable broth. You can add extra veggies like zucchini or bell peppers for flavor. Chickpeas are a great protein source to include. They add heartiness to the soup. Just heat everything together until the vegetables are tender, and you’ll have a warm, comforting dish. Feel free to play with spices and herbs. You can add red pepper flakes for heat. Fresh herbs like thyme or basil can add a new twist. A pinch of smoked paprika gives a nice depth. Try different combinations to discover your favorite flavor profile. Each variation can make the soup feel fresh and exciting. After enjoying your Greek Lemon Chicken Soup, store any leftovers in an airtight container. Let the soup cool completely before sealing it up. This helps keep the flavors fresh. Place the container in the fridge where it can stay for up to three days. If you notice any leftover herbs on top, remove them before storing. This keeps the soup from becoming too strong. To freeze Greek Lemon Chicken Soup, first cool it down. Pour the soup into freezer-safe containers. Leave some space at the top since liquids expand when frozen. You can freeze the soup for up to three months. Label the containers with the date so you know when to use them. Remember, the orzo might change texture when thawed, but the taste will still be great. When you’re ready to enjoy your soup again, reheat it gently. You can use a pot on the stove or the microwave. If using the stove, warm it over low heat, stirring often to avoid sticking. If using a microwave, heat in short bursts, stirring in between. If the soup seems thick, add a little broth or water to thin it out. This keeps your soup comforting and delicious, just like the first time! Yes, you can use rotisserie chicken. It saves time and adds great flavor. Just shred the chicken and add it to the soup. This shortcut makes the recipe even easier. To make the soup creamier, add a splash of cream or milk. You can also use more eggs in the mixture. Whisk the eggs well with lemon juice and temper them slowly. This gives a rich texture to the soup. This soup pairs well with crusty bread or a fresh salad. You can also serve it with a side of rice for a heartier meal. A sprinkle of feta cheese adds a nice touch too. The soup lasts about 3 to 4 days in the fridge. Make sure to store it in an airtight container. If the soup thickens, add a little broth when reheating. This keeps it tasty and enjoyable. This article covered how to make Greek Lemon Chicken Soup from start to finish. We talked about the best fresh ingredients and optional flavors. You learned step-by-step cooking methods and tips to avoid mistakes. We explored variations like gluten-free and vegetarian options too. Lastly, we shared storage tips for leftovers and answers to common questions. Enjoy this soup often. It’s tasty, comforting, and good for sharing.$

Zesty Greek Lemon Chicken Soup

A refreshing and flavorful chicken soup with a zesty lemon twist.

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Prep Time 15

Cook Time 35

Total Time 50

Course Main Course

Cuisine Greek

Servings 6

Calories 300 kcal

Ingredients

1 lb boneless, skinless chicken breasts
8 cups chicken broth
1 medium onion, finely chopped
3 cloves garlic, minced
2 large carrots, diced
1 cup celery, diced
1 cup orzo pasta
3 large eggs
0.5 cup fresh lemon juice (about 3 lemons)
1 teaspoon dried oregano
to taste salt and freshly ground black pepper
for garnish fresh dill or parsley, chopped

Instructions

In a large pot over medium heat, add the chopped onion and minced garlic. Sauté for about 3-4 minutes until the onion becomes translucent.
Add the diced carrots and celery to the pot, stirring frequently for another 5 minutes.
Pour in the chicken broth and bring it to a gentle boil.
Add the chicken breasts to the boiling broth and reduce the heat to a simmer. Cover and cook for about 20 minutes, or until the chicken is cooked through.
Remove the chicken from the pot and shred it using two forks. Set aside.
Add the orzo pasta to the broth and cook according to package instructions (usually about 8-10 minutes).
While the orzo is cooking, in a mixing bowl, whisk together the eggs and lemon juice until well combined.
Once the orzo is cooked, ladle a small amount of the hot broth into the egg mixture while continuously whisking to temper the eggs. This prevents them from curdling.
Slowly pour the tempered egg mixture back into the pot, stirring constantly to combine.
Stir in the shredded chicken, dried oregano, and season with salt and pepper to taste. Let it warm for an additional few minutes.
Serve hot, garnished with fresh dill or parsley for added flavor.

Notes

Garnish with fresh dill or parsley for added flavor.

Keyword chicken soup, Greek, lemon