Zesty Greek Lemon Chicken Soup

$- 1 lb boneless, skinless chicken thighs - 8 cups chicken broth - 1 large onion, diced - 2 medium carrots, sliced - 2 celery stalks, chopped - 3 cloves garlic, minced - 1 large lemon (zest and juice) - 1 cup orzo pasta - 1 teaspoon dried oregano - 1 teaspoon dried thyme - Salt and pepper to taste - 2 tablespoons olive oil - Fresh dill, for garnish - Optional: 2 cups fresh spinach or kale Using fresh ingredients makes this soup bright and flavorful. I love to source my chicken from local farms. Fresh herbs, like dill, add a lovely aroma. Look for firm vegetables, as they enhance the dish's texture. You can add 2 cups of fresh spinach or kale for extra nutrition. These greens wilt nicely and add color. Alternatively, if you want a different texture, try quinoa or rice instead of orzo. Both options soak up the soup's flavors well. {{ingredient_image_2}} Start by heating 2 tablespoons of olive oil in a large pot over medium heat. Once the oil is hot, add the diced onion, sliced carrots, and chopped celery. Sauté these veggies for 5-7 minutes. Stir them often until they soften and smell great. This step builds the soup's base flavor. Next, add 3 cloves of minced garlic to the pot. Cook for one more minute. This makes the garlic fragrant, adding depth to the soup. Be careful not to let it brown too much, as burnt garlic can taste bitter. Now, it’s time to brown the chicken. Add 1 pound of boneless, skinless chicken thighs to the pot. Sprinkle in 1 teaspoon of dried oregano and 1 teaspoon of dried thyme. Season with salt and pepper. Cook for about 2-3 minutes. Turn the chicken until it gets a light brown color. After the chicken is browned, pour in 8 cups of chicken broth. Make sure the chicken is fully submerged. Turn up the heat to bring the mix to a boil. Once boiling, lower the heat and let it simmer uncovered for 20 minutes. This step lets the flavors blend well. After 20 minutes, carefully remove the chicken from the pot. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken back to the soup pot. Add 1 cup of orzo pasta to the pot. Cook it according to package instructions, usually about 8-10 minutes, until it's al dente. This pasta gives the soup a nice texture. Finally, stir in the zest and juice of 1 large lemon. If you want to add greens, toss in 2 cups of fresh spinach or kale now. Let them wilt in the heat of the soup. Give the soup a taste. Adjust the seasoning with more salt, pepper, or lemon juice if needed. Serve the hot soup in bowls and garnish each with fresh dill. This adds a bright flavor and looks great too. To make your soup even better, try adjusting the seasoning. You can add more salt or pepper to suit your taste. If you want a bit of heat, consider adding a pinch of red pepper flakes. For extra brightness, fresh herbs like parsley or mint can work wonders. You can also mix in a touch of smoked paprika for a unique twist. You can save time by prepping some ingredients ahead of time. Chop the onion and veggies a day before. Store them in the fridge to use when you're ready. Use a pressure cooker to cook the chicken faster. This method cuts cooking time in half and keeps the flavor strong. If you want to skip the orzo, try using pre-cooked rice or quinoa instead. These options can save you even more time while keeping your meal delicious. Pro Tips Use Fresh Ingredients: Fresh vegetables and herbs can greatly enhance the flavor of your soup, making it more vibrant and aromatic. Adjust Lemon to Taste: The zest and juice of the lemon can be adjusted based on your preference for acidity; start with less and add more as needed. For a Creamier Soup: Consider adding a splash of heavy cream or Greek yogurt just before serving for a richer texture. Make it Ahead: This soup can be made in advance and stored in the refrigerator for up to three days; just reheat gently before serving. {{image_4}} You can easily adapt Greek lemon chicken soup to fit different diets. For a gluten-free option, skip the orzo pasta. Instead, use rice or quinoa for a hearty feel. Both of these grains work well and keep the soup filling. If you want a low-carb version, consider adding extra veggies. Zucchini or cauliflower rice can add bulk without many carbs. For vegetarian or vegan versions, you can replace chicken with chickpeas or lentils. Use vegetable broth instead of chicken broth for a rich base. You can also add more vegetables like bell peppers, tomatoes, or mushrooms. These add flavor and fiber to the dish. You can make this soup even more exciting by adding Mediterranean ingredients. Try tossing in some olives or capers for a briny kick. Feta cheese can add creaminess and a salty touch. Fresh herbs like parsley or mint will bring out bright flavors too. If you want to stick close to traditional Greek recipes, consider using lemon zest and juice from a different citrus fruit. Blood oranges or limes can change the flavor profile while keeping it fresh. You can also use local spices that reflect your region, such as smoked paprika or saffron, to give the soup a unique twist. To keep your Greek Lemon Chicken Soup fresh, store it in the fridge. Use airtight containers. This helps prevent spills and keeps the soup tasty. Let the soup cool before sealing it. It can last in the fridge for about 3 to 4 days. If you have more left, consider freezing it. Use freezer-safe bags or containers. This way, you can enjoy it later without losing flavor. When you reheat the soup, do it on low heat. This helps maintain the flavors and texture. Stir it often to avoid sticking. If the soup seems thick, add a little water or broth. For the best results, reheat on the stove. Microwaving works too but can change the texture. Heat for about 2 to 3 minutes, stirring halfway through. Make sure it’s hot all the way through before serving. Enjoy your warm, zesty soup! You can prepare Greek Lemon Chicken Soup in advance. Start by cooking the soup as directed. Let it cool completely before storing. You can freeze it in an airtight container. It keeps well for about three months. When ready to eat, thaw it overnight in the fridge. Reheat it gently on the stove. This helps keep the flavors fresh and bright. Yes, you can use other pasta types. Some good options include small shells or ditalini. If you choose a bigger pasta, it may take longer to cook. Keep an eye on the cooking time and taste for doneness. This way, you can adjust as needed. Orzo is a great choice, but feel free to experiment. To store leftovers, let them cool first. Transfer the soup to a sealed container. It can stay in the fridge for up to four days. For longer storage, freeze it in portions. Use freezer bags or airtight containers. This way, you can enjoy it later without losing flavor. Just remember to label your containers with the date. This Greek Lemon Chicken Soup is a delightful and nourishing dish. We explored essential ingredients, optional variations, and step-by-step cooking instructions. From perfecting flavors to storing leftovers, I shared tips to make your cooking easier. Remember, you can customize this soup to suit your diet or taste. Don’t shy away from experimenting with flavors or ingredients to create your own version. With these instructions, enjoy making a comforting bowl of soup any day. Your kitchen will soon be filled with warm, inviting aromas!$

Zesty Greek Lemon Chicken Soup

A refreshing and flavorful chicken soup with lemon, orzo, and fresh herbs.

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Prep Time 10

Cook Time 40

Total Time 50

Course Main Course

Cuisine Greek

Servings 4

Calories 350 kcal

Ingredients

1 lb boneless, skinless chicken thighs
8 cups chicken broth
1 large onion, diced
2 medium carrots, sliced
2 stalks celery, chopped
3 cloves garlic, minced
1 large lemon (zest and juice)
1 cup orzo pasta
1 teaspoon dried oregano
1 teaspoon dried thyme
to taste salt and pepper
2 tablespoons olive oil
for garnish fresh dill
2 cups fresh spinach or kale (optional)

Instructions

In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the diced onion, sliced carrots, and chopped celery. Sauté these vegetables for about 5-7 minutes, stirring occasionally, until they become softened and fragrant.
Incorporate the minced garlic into the pot and continue to sauté for an additional minute until the garlic is fragrant.
Introduce the boneless, skinless chicken thighs to the pot along with the dried oregano, dried thyme, and a sprinkle of salt and pepper. Cook for about 2-3 minutes, turning occasionally, until the chicken is lightly browned on the outside.
Pour in the chicken broth, making sure the chicken is fully submerged. Increase the heat to bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer uncovered for 20 minutes.
After 20 minutes, carefully remove the chicken from the pot. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken back to the soup pot.
Add the orzo pasta to the pot and cook following the package instructions, which usually takes about 8-10 minutes, until the pasta is al dente.
Once the orzo is cooked, stir in the zest and juice of the lemon. If you're including spinach or kale, add it now and allow it to wilt in the residual heat of the soup.
Give the soup a taste and adjust the seasoning by adding more salt, pepper, or lemon juice according to your preference.
Ladle the hot soup into bowls and garnish each serving with fresh dill for an extra burst of bright flavor.

Notes

Consider serving the soup with a slice of crusty bread on the side for dipping. A lemon wedge can also be included for an added pop of color and a fresh squeeze of lemon right before eating!

Keyword chicken, healthy, lemon, orzo, soup