Greek Lemon Chicken Soup

$- Chicken and Broth - 1 lb boneless, skinless chicken breast - 8 cups chicken broth Chicken is the heart of this dish. The broth adds warmth and flavor. Together, they create a rich base for the soup. - Vegetables - 1 large onion, diced - 2 garlic cloves, minced - 2 medium carrots, diced - 2 celery stalks, diced These vegetables bring texture and taste. The onion and garlic give a fragrant note. Carrots and celery add sweetness and crunch. - Seasoning and Garnish - 1 cup orzo pasta - 3 large eggs - 1/2 cup fresh lemon juice - 1 tablespoon lemon zest - Salt and pepper to taste - Fresh dill or parsley, finely chopped for garnish Orzo adds a nice chewiness to the soup. Eggs and lemon juice make it creamy and bright. Fresh herbs act as a finishing touch, enhancing the flavors. {{ingredient_image_2}} Sautéing the Vegetables Start by heating a large pot over medium heat. Drizzle some olive oil into it. Once hot, add diced onion, carrots, and celery. Sauté these veggies for about 5-7 minutes. You want them to soften and become fragrant. Next, toss in minced garlic and sauté for 1 more minute. Make sure not to burn the garlic. Cooking the Chicken Pour in the chicken broth and add the chicken breasts. Increase the heat until it boils, then lower it to a simmer. Let the soup simmer for 20-25 minutes. The chicken should be cooked through and tender at this point. Shredding the Chicken Once cooked, carefully remove the chicken from the pot. Use two forks to shred it into bite-sized pieces. Return the shredded chicken back into the soup. Cooking the Orzo Stir in the orzo pasta and cook according to package instructions. This usually takes about 8-10 minutes. Make sure the orzo is al dente for the best texture. Preparing the Egg Mixture While the soup is simmering, grab a separate bowl. In this bowl, whisk together eggs, fresh lemon juice, and lemon zest until it’s frothy and well combined. Tempering the Eggs To temper the egg mixture, slowly add one ladle of the hot soup into the eggs while whisking. This step is vital to prevent the eggs from curdling. After tempering, gradually pour the egg mixture back into the pot while stirring constantly. This will give your soup that creamy lemon flavor. Season the soup with salt and pepper to taste. Let it cook for an additional 2-3 minutes. Avoid boiling again to keep the creamy texture. Finally, stir in fresh dill or parsley for a burst of fresh flavor. Enjoy your delicious Greek Lemon Chicken Soup! - Preventing Curdling: To stop the eggs from curdling, slowly add hot soup to the egg mix. This warms the eggs gently. Whisk as you pour to keep the mixture smooth. Adding the egg mix back into the soup should also be done slowly, with constant stirring. This creates a creamy texture without lumps. - Ensuring Perfectly Cooked Orzo: Add orzo to the soup as it simmers. Follow the package instructions for cooking time. Stir it occasionally so it does not stick. Cook until it's just al dente. This ensures the pasta stays firm and does not get mushy in the soup. - Presentation Ideas: Serve the soup in deep bowls. You can garnish it with a sprinkle of dill or parsley. A fresh lemon slice on the side adds color and zest. This makes the dish look beautiful and appetizing. - Ideal Pairings: Greek Lemon Chicken Soup pairs well with crusty bread or a light salad. The bread is great for dipping, while the salad adds crunch. Both options enhance the meal and make it more satisfying. Pro Tips Use Fresh Ingredients: Fresh herbs and vegetables enhance the flavor of the soup, making it more aromatic and delicious. Properly Temper the Eggs: Always temper the egg mixture with hot soup before adding it to prevent curdling, resulting in a smooth, creamy texture. Adjust Lemon to Taste: Depending on your preference, you can adjust the amount of lemon juice and zest to make the soup more or less tangy. Save Leftovers Wisely: If you have leftovers, store the soup without the orzo, as it will absorb liquid and become mushy. Add fresh orzo when reheating. {{image_4}} You can swap the chicken for other proteins. Try using turkey or shredded rotisserie chicken. If you prefer seafood, shrimp works well too. Each option brings its own flavor. Feel free to mix up the vegetables. Add peas for sweetness or spinach for color. You can also use zucchini or bell peppers. These changes keep the soup fresh and exciting. Boost the flavor with spices. Consider adding a pinch of cumin or paprika for warmth. A little crushed red pepper can add a nice kick. Experiment and find what you like best. You can adjust the soup's acidity. Add more lemon juice for a tangy taste or less for mildness. Taste as you go to find your perfect balance. Season with salt and pepper to enhance all the flavors. - Refrigeration Tips: After making Greek Lemon Chicken Soup, let it cool down. Store it in an airtight container. This soup stays fresh for up to 4 days in the fridge. When you are ready to eat, just take out what you need. - Freezing Guidelines: To freeze, first let the soup cool completely. Use freezer-safe containers or bags. Make sure to leave some space for expansion. It can last for about 3 months in the freezer. When you want some, thaw it in the fridge overnight before reheating. - Best Methods for Reheating: The best way to reheat the soup is on the stove. Pour it into a pot and warm it over medium heat. Stir often to heat evenly. You can also use a microwave. Place the soup in a bowl and heat it in short bursts, stirring in between. - Tips for Maintaining Flavor and Consistency: When reheating, add a splash of chicken broth or a bit of lemon juice. This helps keep the flavors bright and fresh. Avoid boiling the soup, as this can change its creamy texture. Stir well to keep it smooth and delicious. Can I use a different type of pasta? Yes, you can! If you don't have orzo, try using small pasta shapes like ditalini or acini di pepe. These will still soak up the broth nicely and keep the soup hearty. How can I make it vegetarian? To make this soup vegetarian, skip the chicken and use vegetable broth instead of chicken broth. Add chickpeas or tofu for protein. You can also increase the amount of veggies for a filling meal. What can I serve with Greek Lemon Chicken Soup? Serve this soup with crusty bread or a light salad. A side of Greek salad works well, too. You can also pair it with a glass of white wine for a perfect meal. Caloric Content per Serving Each serving of Greek Lemon Chicken Soup has about 300 calories. The chicken and orzo provide protein and carbs, making it a balanced dish. Dietary Considerations This soup can be gluten-free if you use gluten-free pasta. For low-carb diets, consider adding more vegetables and skipping the pasta. This way, you still enjoy the soup's flavors without the extra carbs. This blog post walks you through making a delicious Greek Lemon Chicken Soup. We discussed key ingredients, like chicken, veggies, and seasonings, and shared simple steps for cooking. With tips on avoiding curdling and storing leftovers, you're prepared for a great meal. You can experiment with different proteins and flavors too. Finally, follow our guide for serving suggestions. Enjoy making this comforting soup, and remember, variations can make it uniquely yours.$

A creamy and tangy soup made with chicken, orzo, and fresh lemon juice, garnished with dill or parsley.

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Prep Time 15

Cook Time 45

Total Time 1

Course Main Course

Cuisine Greek

Servings 6

Calories 300 kcal

Ingredients

1 lb boneless, skinless chicken breast
8 cups chicken broth
1 large onion, diced
2 cloves garlic, minced
2 medium carrots, diced
2 stalks celery, diced
1 cup orzo pasta
3 large eggs
0.5 cup fresh lemon juice
1 tablespoon lemon zest
to taste salt and pepper
for garnish fresh dill or parsley, finely chopped

Instructions

In a large pot, drizzle a bit of olive oil over medium heat. Once hot, add the diced onion, carrots, and celery. Sauté these vegetables until they are softened, about 5-7 minutes.
Add the minced garlic into the pot and sauté for an additional 1 minute until it becomes fragrant, being careful not to burn it.
Pour the chicken broth into the pot and add the chicken breasts. Increase the heat to bring the mixture to a boil, then reduce to a simmer. Allow it to simmer for about 20-25 minutes, until the chicken is thoroughly cooked and tender.
Carefully remove the chicken breasts from the pot. Using two forks, shred the chicken into bite-sized pieces and return the shredded chicken back to the soup.
Stir in the orzo pasta, cooking according to the package instructions until al dente, usually around 8-10 minutes.
While the soup is simmering, prepare a separate bowl. In it, whisk together the eggs, fresh lemon juice, and lemon zest until it's well combined and frothy.
To temper the egg mixture, slowly add one ladle of the hot soup to the eggs while whisking continuously. This gradual process helps prevent the eggs from curdling.
Once tempered, gradually pour the egg mixture back into the pot, stirring constantly to ensure it evenly incorporates into the soup, imparting that signature creamy lemon flavor.
Season the soup with salt and pepper to taste. Allow it to cook for an additional 2-3 minutes without bringing it back to a boil, to maintain its creamy consistency.
Remove the pot from heat and gently stir in fresh dill or parsley for a burst of fresh aroma and flavor.

Notes

Serve the soup in deep bowls, garnished with an extra sprinkle of chopped dill or parsley. Add a fresh lemon slice on the side for an appealing presentation and a zesty pop of flavor.

Keyword chicken, lemon, orzo, soup