Greek Lemon Chicken Soup

$- 1 lb boneless, skinless chicken breasts - 6 cups chicken broth - 1 medium onion, finely chopped - 2 cloves garlic, minced - 2 large carrots, diced - 2 celery stalks, diced - 1 cup uncooked orzo pasta - 3 large eggs - 1/4 cup fresh lemon juice (about 2 lemons) - 1 tablespoon olive oil - Salt and pepper to taste - 1/4 cup fresh dill, chopped (or 1 tablespoon dried dill) To make Greek lemon chicken soup, you need fresh, simple ingredients. The chicken gives the soup its heartiness. The broth adds depth of flavor. Onions, garlic, carrots, and celery give it a fresh taste. Orzo pasta makes it filling. Eggs and lemon juice create a creamy, tangy base. Dill finishes the dish with a burst of freshness. - Lemon slices for garnish - Additional spices like paprika or thyme Garnishes like lemon slices add a bright pop. You can also use spices to enhance the flavor. A sprinkle of paprika or thyme can make the soup more complex. - Large pot - Whisk - Cutting board You will need a large pot to cook the soup. A whisk helps mix the egg and lemon juice smoothly. A cutting board is great for chopping your veggies. These tools make the cooking process easy and fun! {{ingredient_image_1}} First, grab a large pot and pour in one tablespoon of olive oil. Heat it on medium. Once hot, add the finely chopped onion. Sauté the onion until it turns soft and clear, about 4 to 5 minutes. Next, stir in the minced garlic, diced carrots, and diced celery. Cook these veggies for another 3 to 4 minutes. They should start to soften and smell fantastic. Now, it's time to add the chicken. Place one pound of boneless, skinless chicken breasts into the pot. Pour in six cups of chicken broth. Bring everything to a gentle boil. After that, lower the heat and let it simmer for about 20 minutes. The chicken should be fully cooked and tender. Once done, remove the chicken and set it aside on a cutting board. Stir in one cup of uncooked orzo pasta into the soup. Let it simmer for another 10 minutes. The orzo will cook and become al dente. While the pasta cooks, shred the cooked chicken into small pieces. This makes it easy to mix back into the soup. Next, in a separate bowl, whisk together three large eggs and 1/4 cup of fresh lemon juice. Mix them well. This egg mixture will add creaminess to the soup. Once the orzo is cooked, it's time to temper the egg mixture. Slowly ladle about two cups of the hot soup into the bowl with the eggs. Stir continuously while you pour. This step is key because it stops the eggs from curdling. Finally, pour the tempered egg mixture back into the pot. Stir constantly to keep it smooth. Add the shredded chicken back into the soup. Now, season with salt, pepper, and 1/4 cup of fresh dill. Heat everything through, but avoid boiling it. Enjoy the bright flavors of this Greek lemon chicken soup! Using homemade broth gives your soup a fresh taste. If you’re short on time, store-bought broth works too. Just choose a low-sodium option for better control over salt. You can adjust the lemon juice and dill to suit your taste. If you love lemon, add more juice. For a milder flavor, use less. Shredding chicken can be quick and easy. After cooking, let the chicken cool slightly. Use two forks to pull the chicken apart into bite-sized pieces. This method ensures even shredding. To prevent eggs from curdling, whisk them with lemon juice. Slowly add hot soup to the egg mix. This step warms the eggs without cooking them too fast. Serve the soup in deep bowls for a cozy feel. Garnish with lemon slices to brighten the dish. A sprinkle of fresh dill adds color and flavor. Pair the soup with crusty bread for a complete meal. Consider adding a side salad for extra freshness. Pro Tips Use Fresh Ingredients: Always opt for fresh herbs and vegetables to elevate the flavors of your soup. Fresh dill and vibrant carrots make a significant difference in taste. Tempering the Eggs: To prevent curdling, always temper the egg mixture with hot soup slowly. This step ensures a creamy, smooth texture in the final dish. Cook Orzo Al Dente: Make sure to cook the orzo just until it's al dente. It will continue to cook slightly after being added to the soup, which helps it maintain a pleasant texture. Garnish Generously: Garnishing with lemon slices and extra dill not only enhances the presentation but also adds a fresh burst of flavor to every bowl. {{image_2}} You can switch the chicken for turkey or tofu. Turkey gives a nice flavor. It works well in this soup. Tofu is a great choice for a veggie option. Use firm tofu and cut it into cubes. Add it to the pot at the same time you add the broth. This way, it absorbs all the tasty flavors. If you need gluten-free soup, swap the orzo for rice or quinoa. Both options are easy to cook. Rice will take longer than orzo, so add it earlier. Quinoa cooks fast, so add it about five minutes before the soup is done. This keeps everything nice and tender. Feel free to add spinach or other greens. Spinach is a great choice. Toss it in at the end to wilt it in the hot soup. You can also try kale or Swiss chard. These greens add nutrition and color. Mix and match to find what you love! To store leftovers, let the soup cool first. Then, pour it into airtight containers. Make sure to leave some space at the top. This helps it expand when frozen. Seal the containers tightly. You can keep it in the fridge for up to three days. Freezing Greek lemon chicken soup is easy. First, cool the soup completely. Then, pour it into freezer-safe bags. Remove as much air as you can before sealing. You can also use airtight containers. To reheat, thaw the soup in the fridge overnight. Heat it gently on the stove. Stir often to avoid hot spots. In the fridge, this soup lasts about three days. If you freeze it, the soup will stay good for about three months. Always check for any signs of spoilage before use. If it smells off or looks strange, it's best to toss it. Greek Lemon Chicken Soup, or Avgolemono, is a warm, bright dish. It features tender chicken, fresh veggies, and a zesty lemon flavor. The soup uses orzo, a small pasta, that adds texture. The egg and lemon mix makes it creamy without cream. This soup is comforting and perfect for any day. Yes, you can make this soup ahead of time. To prep, cook the soup as usual. Let it cool down before storing. Place it in an airtight container in the fridge. It will last for three to four days. If you want to freeze it, leave out the orzo and egg mix. You can add them when you reheat the soup. This keeps the pasta from getting mushy. You can add more ingredients to make the soup heartier. Here are a few ideas: - Add more veggies like spinach or peas for extra nutrients. - Toss in some chickpeas for protein and fiber. - Use quinoa instead of orzo for a different grain. - Add diced potatoes for a thicker texture and more substance. These options make the soup more filling and delicious! In this post, we covered how to make Greek Lemon Chicken Soup. You learned about key ingredients like chicken, vegetables, and spices. I explained the tools you need and shared step-by-step instructions. We discussed tips to enhance the flavor and ways to present your soup. You also discovered variations for different diets and storage tips for leftovers. Remember, this soup is not just a meal; it’s a warm hug in a bowl. Making adjustments lets you craft your perfect version. Enjoy the process and savor each bite!$

A comforting and tangy soup made with chicken, orzo, and fresh lemon juice.

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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 breasts
6 cups chicken broth
1 medium onion, finely chopped
2 cloves garlic, minced
2 large carrots, diced
2 stalks celery, diced
1 cup uncooked orzo pasta
3 large eggs
0.25 cup fresh lemon juice (about 2 lemons)
1 tablespoon olive oil
Salt and pepper to taste
0.25 cup fresh dill, chopped (or 1 tablespoon dried dill)
Lemon slices for garnish (optional)

Instructions

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 4-5 minutes.
Stir in the minced garlic, diced carrots, and celery. Cook for another 3-4 minutes until the vegetables start to soften.
Add the chicken breasts to the pot and pour in the chicken broth. Bring the mixture to a gentle boil.
Reduce the heat to low and simmer for about 20 minutes, or until the chicken is fully cooked and tender.
Remove the chicken from the pot and set it aside on a cutting board.
Stir in the uncooked orzo pasta into the soup and continue to simmer for an additional 10 minutes, or until the pasta is al dente.
While the pasta is cooking, shred the cooked chicken into bite-sized pieces.
In a separate bowl, whisk together the eggs and lemon juice until well combined.
Once the orzo is cooked, slowly ladle about two cups of the hot soup into the egg mixture to temper it (this prevents the eggs from curdling). Stir continuously while pouring the soup.
Pour the tempered egg mixture back into the pot, stirring continuously to ensure a smooth texture. Add the shredded chicken back into the soup.
Season with salt, pepper, and fresh dill to taste. Heat through, but do not boil.

Notes

Serve with crusty bread for a complete meal.

Keyword chicken, lemon, orzo, soup