Greek Lemon Chicken Soup

$- Chicken and broth components - 1 pound boneless, skinless chicken breasts - 6 cups chicken broth - Vegetables and seasonings - 1 large onion, finely chopped - 2 cloves garlic, minced - 2 medium carrots, diced - 1 celery stalk, diced - 1/2 cup orzo pasta - Salt and pepper to taste - Olive oil for sautéing - Eggs and garnishes - 4 large eggs - 1/4 cup fresh lemon juice - Zest of 1 lemon - 1/4 cup fresh dill, chopped - Lemon slices and dill sprigs for garnish This soup starts with fresh chicken and rich broth. The chicken gives a hearty base, while the broth adds depth. Onions, garlic, carrots, and celery bring flavor and texture. The orzo pasta makes it filling. For a bright taste, we use fresh lemon juice and zest. Dill offers a fresh note that pairs well with lemon. The eggs help thicken the soup, making it creamy without cream. Garnish with lemon slices and dill sprigs for a pop of color. This adds a nice touch when serving. Each ingredient plays a role in making Greek Lemon Chicken Soup both warm and nourishing. {{ingredient_image_1}} 1. Sautéing vegetables: Start by heating a splash of olive oil in a large pot over medium heat. Add the chopped onion, diced carrots, and diced celery. Sauté these until they soften, which takes about 5 to 7 minutes. Stir often to prevent sticking. 2. Cooking chicken and orzo: After the veggies soften, add minced garlic and cook for one more minute. Next, pour in 6 cups of chicken broth and bring it to a boil. Once boiling, add 1 pound of boneless, skinless chicken breasts. Reduce the heat to a simmer and cook for about 20 minutes. The chicken should be fully cooked. Remove it and let it cool, then shred it using two forks. Return the shredded chicken to the pot and add 1/2 cup of orzo pasta. Cook for another 8 to 10 minutes, until the orzo is tender. 3. Combining egg and lemon mixture: In a separate bowl, whisk together 4 large eggs, 1/4 cup of fresh lemon juice, and the zest of 1 lemon. To temper the egg mixture, slowly add a ladleful of the hot soup while whisking. This keeps the eggs from curdling. Gradually stir the tempered egg mixture back into the pot, stirring constantly. You want it well combined and slightly thickened. Finally, stir in 1/4 cup of chopped fresh dill and season with salt and pepper to taste. Serve the soup in bowls, garnished with lemon slices and dill sprigs for a fresh touch. Enjoy your flavorful and nourishing Greek Lemon Chicken Soup! How to ensure tender chicken To get tender chicken, use boneless, skinless breasts. Cook them in broth for about 20 minutes. This keeps them moist and juicy. Make sure not to overcook. Shred the chicken gently after it cools. Perfecting the orzo texture Add orzo to the pot when the chicken is almost done. Cook it for about 8-10 minutes. This timing makes the orzo soft but not mushy. Stir occasionally to avoid sticking. Egg tempering techniques To temper the eggs, whisk them with lemon juice and zest. Slowly add hot soup to the egg mix while whisking. This step stops the eggs from cooking too fast. Then mix it back into the soup. Enhancing flavor with fresh herbs Fresh herbs like dill boost the soup's flavor. Add them at the end of cooking. This keeps their bright taste. You can also use parsley or mint for a twist. Garnish with lemon slices and herbs for a fresh look. Pro Tips Use Fresh Ingredients: Fresh chicken and vegetables make a noticeable difference in flavor. Opt for organic or locally sourced produce whenever possible. Control the Heat: When tempering the egg mixture, ensure that the soup isn’t boiling to avoid curdling. Gently whisk in the hot soup to keep the eggs smooth. Enhance the Flavor: Adding a pinch of saffron or a bay leaf to the broth can elevate the depth of flavor in your soup. Garnish for Presentation: A slice of lemon and a sprig of dill not only add color but also enhance the freshness of the soup, making it visually appealing. {{image_2}} You can change this recipe easily. Here are some fun swaps to try: - Alternative proteins: You can use turkey or shrimp instead of chicken. Both add a nice twist. Turkey adds a rich taste, while shrimp brings a light flavor. - Different pasta options: If you don’t have orzo, use rice or quinoa. Both work well and change the texture. Rice makes it hearty, while quinoa adds a nutty flavor. - Vegetarian version ideas: For a meatless soup, skip the chicken. Use vegetable broth and add more veggies. You can also use dairy substitutes like almond milk for creaminess. Add chickpeas for protein and texture. These swaps let you enjoy Greek Lemon Chicken Soup in new ways. You can make it fit your taste or dietary needs. To keep your Greek Lemon Chicken Soup fresh, follow these steps: - Refrigeration tips: Place the cooled soup in an airtight container. It will stay good in the fridge for up to 3 days. Make sure to let it cool before sealing it. This helps it stay tasty and safe to eat. - Freezing instructions: If you want to save some for later, you can freeze it. Use a freezer-safe container and leave some space for expansion. The soup can last up to 3 months in the freezer. Just remember to label it with the date. When it comes time to enjoy your soup again, here are the best ways to reheat it: - Best methods for reheating soup: The best way to reheat is on the stove. Pour the soup into a pot and heat it over medium heat. Stir often to warm it evenly. You can also use a microwave, but be sure to use a microwave-safe bowl. Heat in short bursts and stir in between. - Avoiding overcooked orzo: To keep the orzo from getting mushy, add a splash of water or broth if it thickens too much. Stir gently while reheating. This helps keep the orzo tender and the soup delicious. Yes, you can use rotisserie chicken. It saves time and adds flavor. Just shred the chicken and add it to the soup after cooking the broth and veggies. This makes for a quick meal. To make it gluten-free, swap out the orzo pasta for gluten-free pasta or rice. Both options work well in the soup. Just cook them separately and add them in before serving. Traditional sides include a fresh Greek salad or crusty bread. You can also serve it with olives and feta cheese. These sides complement the soup’s bright flavors. The soup lasts about 3 to 4 days in the fridge. Store it in an airtight container to keep it fresh. Reheat it on the stove for the best flavor. Yes, you can make it in advance. The soup tastes great the next day. Just keep the orzo separate if you plan to store it. This prevents it from getting mushy. This blog post covered all you need for Greek Lemon Chicken Soup. We explored key ingredients and guiding steps for a tasty dish. I shared tips for perfect chicken and orzo, and ways to adjust the recipe to suit your taste. We also discussed how to store and reheat leftovers. When you try this recipe, you unlock many flavors. Whether you follow the exact method or make variations, you’ll enjoy a comforting meal. Don’t hesitate to experiment and make it your own. Enjoy cooking!$

Greek Lemon Chicken Soup

A comforting and tangy chicken soup with orzo pasta, 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 350 kcal

Ingredients

1 pound boneless, skinless chicken breasts
6 cups chicken broth
1 large onion, finely chopped
2 cloves garlic, minced
2 medium carrots, diced
1 stalk celery, diced
0.5 cup orzo pasta
4 large eggs
0.25 cup fresh lemon juice
1 zest lemon
0.25 cup fresh dill, chopped
to taste salt and pepper
for sautéing splash olive oil
for garnish lemon slices and dill sprigs

Instructions

In a large pot, heat a splash of olive oil over medium heat. Add the chopped onion, carrots, and celery, and sauté until softened, about 5-7 minutes.
Add the minced garlic and cook for an additional minute until fragrant.
Pour in the chicken broth, and bring the mixture to a boil. Once boiling, add the chicken breasts and reduce to a simmer. Cook for about 20 minutes, or until the chicken is cooked through.
Remove the chicken from the pot and set aside to cool slightly. Once cool, shred the chicken using two forks.
Return the shredded chicken to the pot, then add the orzo pasta. Cook for an additional 8-10 minutes until the orzo is tender.
In a bowl, whisk together the eggs, lemon juice, and lemon zest until well combined.
To temper the egg mixture, gradually add a ladleful of hot soup to the egg mixture while whisking continuously. This will prevent the eggs from curdling.
Slowly stir the tempered egg mixture back into the pot of soup, stirring constantly until well combined and slightly thickened.
Stir in the chopped fresh dill and season with salt and pepper to taste.

Notes

Serve garnished with lemon slices and dill sprigs for a fresh touch.

Keyword chicken, dill, lemon, orzo, soup