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Lisa Dishes

Greek Lemon Chicken Soup Flavorful and Comforting Dish

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- 1 tablespoon olive oil - 1 medium onion, finely chopped - 2 cloves garlic, minced - 3 medium carrots, diced - 2 celery stalks, diced - 1 pound boneless, skinless chicken thighs (or breasts), diced - 6 cups low-sodium chicken broth - 1 cup uncooked orzo pasta - Juice of 2 large lemons - Zest of 1 lemon - 2 large eggs - Salt and pepper to taste - Fresh dill or parsley, for garnish Greek Lemon Chicken Soup is all about fresh flavors. You start with olive oil. This oil gives the soup a rich base. Next, the onion and garlic add depth and aroma. Carrots and celery bring sweetness and crunch. I love using a mix of chicken thighs or breasts for the best flavor. The chicken cooks quickly and keeps the soup hearty. Chicken broth is key. It creates a warm, comforting base that is full of flavor. Orzo pasta adds a nice texture. It cooks fast and absorbs the lemony goodness. Lemon juice and zest are what make this soup shine. They give a bright, tangy taste that lifts everything. Eggs add creaminess. Whisk them with lemon juice to create a smooth mixture. Lastly, don’t forget the seasoning. Salt and pepper enhance all the flavors. Fresh herbs like dill or parsley add a pop of color and freshness. They make the soup look and taste amazing. Gather these ingredients and dive into a bowl of this comforting soup! Each bite is a taste of Greek warmth and love. {{ingredient_image_1}} 1. Heat 1 tablespoon of olive oil in a large pot over medium heat. 2. Add 1 medium onion, finely chopped, and 2 cloves of minced garlic. Sauté for about 3-5 minutes until they are soft and clear. 3. Next, add 3 diced medium carrots and 2 diced celery stalks. Cook for another 5 minutes until they soften a bit. 4. Stir in 1 pound of diced boneless, skinless chicken thighs or breasts. Cook until the chicken is no longer pink, which takes about 4-5 minutes. 5. Pour in 6 cups of low-sodium chicken broth and bring the mixture to a gentle simmer. 6. Once it’s simmering, add 1 cup of uncooked orzo pasta. Cook until the orzo is tender, which takes about 8-10 minutes. 7. While the soup cooks, prepare the lemon-egg mixture. In a bowl, whisk together the juice and zest of 2 large lemons with 2 large eggs until mixed well. 1. To temper the eggs, slowly add a ladle of hot broth from the soup into the egg mixture. Whisk continuously to avoid curdling. 2. Gradually stir the tempered egg mixture back into the pot of soup while stirring. This step adds a creamy texture to the soup. 3. Finally, season the soup with salt and pepper to taste. Let it heat through for another 2-3 minutes before serving. Tempering the eggs is key in this recipe. It helps prevent the eggs from curdling in the hot soup. To temper, whisk the eggs with lemon juice and zest. Then, slowly add hot broth while whisking. This warms the eggs gently. Once combined, you can stir this mixture back into the soup. When sautéing vegetables, start with the onion and garlic. Cook them in olive oil until they become soft and clear. This step builds flavor. After that, add carrots and celery. Cook them until they are tender, about five minutes. This brings out their sweetness and adds depth to your soup. For presentation, ladle the soup into bowls with care. A sprinkle of fresh dill or parsley on top adds color and freshness. You can also serve a lemon wedge on the side. This gives a nice, bright touch to your dish. Pair your soup with a simple side salad or crusty bread. A light Greek salad works well. It adds a nice crunch and balances the warm soup. Enjoy every bite! Pro Tips Use Fresh Ingredients: Fresh herbs and vegetables will enhance the flavor of your soup. Try to use organic produce whenever possible. Tempering the Eggs: Always temper the eggs with hot broth before adding them to the soup to prevent curdling and ensure a smooth texture. Adjusting the Acidity: If the soup is too tart for your taste, add a pinch of sugar to balance the flavors. Leftover Storage: Store any leftover soup in an airtight container in the fridge for up to 3 days. To reheat, add a splash of broth to loosen the orzo. {{image_2}} You can easily swap out chicken for rotisserie chicken. This saves time and adds great flavor. Shredded rotisserie chicken works well in the soup. Just add it when you add the broth. If you want to change the pasta, consider gluten-free options. Quinoa or rice can also work great. Whole grain pasta is another good choice. It adds fiber and a nutty taste to the soup. Adding spices can take this soup to the next level. Try thyme for a warm, earthy flavor. Oregano brings a bright, fresh taste that pairs well with lemon. For a creamy version, mix in sour cream or yogurt. This adds richness and a tangy kick. You can swirl it in just before serving. It makes the soup smooth and comforting. To keep your Greek Lemon Chicken Soup fresh, use airtight containers. Glass or plastic containers with tight lids work well. Fill the containers, leaving a little space at the top. This helps avoid spills when closing. Your soup will last in the fridge for about 3 to 4 days. Make sure it cools first before sealing. If you want to store it longer, freezing is a great option. However, orzo can become mushy when frozen. To avoid this, freeze the soup without orzo. You can cook the orzo fresh when you reheat the soup. For freezing, use freezer-safe containers. Leave some space at the top for expansion. When you’re ready to eat, thaw the soup in the fridge overnight. For reheating, warm it on the stove over low heat. If needed, add a splash of water or broth to restore the texture. Enjoy your comforting soup even after freezing! Greek Lemon Chicken Soup is a warm and tasty dish. It is known as Avgolemono. This soup comes from Greece and features fresh, bold flavors. The main ingredients include chicken, lemon, and orzo pasta. The soup is creamy, thanks to eggs mixed with lemon juice. It warms you up and brings comfort on cold days. I learned this recipe while working in a Greek kitchen. It’s a family favorite and perfect for sharing. You can easily make this soup vegetarian. Instead of chicken, use diced mushrooms or cooked chickpeas. For the broth, swap chicken broth for vegetable broth. You can also add more veggies, like spinach or zucchini, for added flavor. These changes keep the soup hearty and satisfying. You still get that lemony taste, which makes the dish shine. Yes, you can use different pasta in this recipe. Though orzo is traditional, other small pasta shapes work great too. Try ditalini or small shells for a fun twist. If you want a gluten-free option, use rice or gluten-free pasta. These options will still absorb the soup's flavors well. Just remember to adjust cooking times as needed. This blog post covered a delicious recipe for Greek Lemon Chicken Soup. We explored the key ingredients, provided step-by-step instructions, and shared helpful tips for cooking and serving. I also offered variations to customize the soup to your taste and explained how to store leftovers properly. Whether you want to enjoy it today or next week, this soup is a comforting choice. I encourage you to try making it and share your success! Enjoy cooking and creating warm memories with this dish.

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If you’re craving a warm hug in a bowl, let me introduce you to Greek Lemon Chicken Soup. This delightful dish combines tender chicken, fresh vegetables, and a burst of citrus flavor. It’s not just any soup; it’s packed with comfort and nutrition. Whether you’re feeling under the weather or simply want something cozy, this recipe will guide you step-by-step to create your own bowl of happiness. Ready to dive into this delicious adventure?

Why I Love This Recipe

  1. Comforting Flavor: This soup combines the bright flavors of lemon with tender chicken and hearty vegetables, making it a perfect comfort meal for any occasion.
  2. Quick and Easy: With a prep time of just 15 minutes and total cooking time of 30 minutes, this dish is perfect for busy weeknights.
  3. Healthy Ingredients: Packed with nutritious vegetables and lean protein, this soup is a wholesome option that doesn’t compromise on taste.
  4. Creamy Texture: The addition of the lemon-egg mixture gives the soup a unique creamy texture that elevates the dish to a whole new level.

Ingredients

List of Ingredients

– 1 tablespoon olive oil

– 1 medium onion, finely chopped

– 2 cloves garlic, minced

– 3 medium carrots, diced

– 2 celery stalks, diced

– 1 pound boneless, skinless chicken thighs (or breasts), diced

– 6 cups low-sodium chicken broth

– 1 cup uncooked orzo pasta

– Juice of 2 large lemons

– Zest of 1 lemon

– 2 large eggs

– Salt and pepper to taste

– Fresh dill or parsley, for garnish

Greek Lemon Chicken Soup is all about fresh flavors. You start with olive oil. This oil gives the soup a rich base. Next, the onion and garlic add depth and aroma.

Carrots and celery bring sweetness and crunch. I love using a mix of chicken thighs or breasts for the best flavor. The chicken cooks quickly and keeps the soup hearty.

Chicken broth is key. It creates a warm, comforting base that is full of flavor. Orzo pasta adds a nice texture. It cooks fast and absorbs the lemony goodness.

Lemon juice and zest are what make this soup shine. They give a bright, tangy taste that lifts everything. Eggs add creaminess. Whisk them with lemon juice to create a smooth mixture.

Lastly, don’t forget the seasoning. Salt and pepper enhance all the flavors. Fresh herbs like dill or parsley add a pop of color and freshness. They make the soup look and taste amazing.

Gather these ingredients and dive into a bowl of this comforting soup! Each bite is a taste of Greek warmth and love.

Step-by-Step Instructions

Preparation Steps

1. Heat 1 tablespoon of olive oil in a large pot over medium heat.

2. Add 1 medium onion, finely chopped, and 2 cloves of minced garlic. Sauté for about 3-5 minutes until they are soft and clear.

3. Next, add 3 diced medium carrots and 2 diced celery stalks. Cook for another 5 minutes until they soften a bit.

4. Stir in 1 pound of diced boneless, skinless chicken thighs or breasts. Cook until the chicken is no longer pink, which takes about 4-5 minutes.

5. Pour in 6 cups of low-sodium chicken broth and bring the mixture to a gentle simmer.

6. Once it’s simmering, add 1 cup of uncooked orzo pasta. Cook until the orzo is tender, which takes about 8-10 minutes.

7. While the soup cooks, prepare the lemon-egg mixture. In a bowl, whisk together the juice and zest of 2 large lemons with 2 large eggs until mixed well.

Combining Ingredients

1. To temper the eggs, slowly add a ladle of hot broth from the soup into the egg mixture. Whisk continuously to avoid curdling.

2. Gradually stir the tempered egg mixture back into the pot of soup while stirring. This step adds a creamy texture to the soup.

3. Finally, season the soup with salt and pepper to taste. Let it heat through for another 2-3 minutes before serving.

Tips & Tricks

Cooking Tips

Tempering the eggs is key in this recipe. It helps prevent the eggs from curdling in the hot soup. To temper, whisk the eggs with lemon juice and zest. Then, slowly add hot broth while whisking. This warms the eggs gently. Once combined, you can stir this mixture back into the soup.

When sautéing vegetables, start with the onion and garlic. Cook them in olive oil until they become soft and clear. This step builds flavor. After that, add carrots and celery. Cook them until they are tender, about five minutes. This brings out their sweetness and adds depth to your soup.

Serving Suggestions

For presentation, ladle the soup into bowls with care. A sprinkle of fresh dill or parsley on top adds color and freshness. You can also serve a lemon wedge on the side. This gives a nice, bright touch to your dish.

Pair your soup with a simple side salad or crusty bread. A light Greek salad works well. It adds a nice crunch and balances the warm soup. Enjoy every bite!

Pro Tips

  1. Use Fresh Ingredients: Fresh herbs and vegetables will enhance the flavor of your soup. Try to use organic produce whenever possible.
  2. Tempering the Eggs: Always temper the eggs with hot broth before adding them to the soup to prevent curdling and ensure a smooth texture.
  3. Adjusting the Acidity: If the soup is too tart for your taste, add a pinch of sugar to balance the flavors.
  4. Leftover Storage: Store any leftover soup in an airtight container in the fridge for up to 3 days. To reheat, add a splash of broth to loosen the orzo.

Variations

Ingredient Substitutions

You can easily swap out chicken for rotisserie chicken. This saves time and adds great flavor. Shredded rotisserie chicken works well in the soup. Just add it when you add the broth.

If you want to change the pasta, consider gluten-free options. Quinoa or rice can also work great. Whole grain pasta is another good choice. It adds fiber and a nutty taste to the soup.

Flavor Enhancements

Adding spices can take this soup to the next level. Try thyme for a warm, earthy flavor. Oregano brings a bright, fresh taste that pairs well with lemon.

For a creamy version, mix in sour cream or yogurt. This adds richness and a tangy kick. You can swirl it in just before serving. It makes the soup smooth and comforting.

Storage Info

Storing Leftovers

To keep your Greek Lemon Chicken Soup fresh, use airtight containers. Glass or plastic containers with tight lids work well. Fill the containers, leaving a little space at the top. This helps avoid spills when closing. Your soup will last in the fridge for about 3 to 4 days. Make sure it cools first before sealing.

Freezing Instructions

If you want to store it longer, freezing is a great option. However, orzo can become mushy when frozen. To avoid this, freeze the soup without orzo. You can cook the orzo fresh when you reheat the soup. For freezing, use freezer-safe containers. Leave some space at the top for expansion.

When you’re ready to eat, thaw the soup in the fridge overnight. For reheating, warm it on the stove over low heat. If needed, add a splash of water or broth to restore the texture. Enjoy your comforting soup even after freezing!

FAQs

What is Greek Lemon Chicken Soup?

Greek Lemon Chicken Soup is a warm and tasty dish. It is known as Avgolemono. This soup comes from Greece and features fresh, bold flavors. The main ingredients include chicken, lemon, and orzo pasta. The soup is creamy, thanks to eggs mixed with lemon juice. It warms you up and brings comfort on cold days. I learned this recipe while working in a Greek kitchen. It’s a family favorite and perfect for sharing.

How can I make this recipe vegetarian?

You can easily make this soup vegetarian. Instead of chicken, use diced mushrooms or cooked chickpeas. For the broth, swap chicken broth for vegetable broth. You can also add more veggies, like spinach or zucchini, for added flavor. These changes keep the soup hearty and satisfying. You still get that lemony taste, which makes the dish shine.

Can I use different pasta in this recipe?

Yes, you can use different pasta in this recipe. Though orzo is traditional, other small pasta shapes work great too. Try ditalini or small shells for a fun twist. If you want a gluten-free option, use rice or gluten-free pasta. These options will still absorb the soup’s flavors well. Just remember to adjust cooking times as needed.

This blog post covered a delicious recipe for Greek Lemon Chicken Soup. We explored the key ingredients, provided step-by-step instructions, and shared helpful tips for cooking and serving. I also offered variations to customize the soup to your taste and explained how to store leftovers properly. Whether you want to enjoy it today or next week, this soup is a comforting choice. I encourage you to try making it and share your success! Enjoy cooking and creating warm memories with this dis

- 1 tablespoon olive oil - 1 medium onion, finely chopped - 2 cloves garlic, minced - 3 medium carrots, diced - 2 celery stalks, diced - 1 pound boneless, skinless chicken thighs (or breasts), diced - 6 cups low-sodium chicken broth - 1 cup uncooked orzo pasta - Juice of 2 large lemons - Zest of 1 lemon - 2 large eggs - Salt and pepper to taste - Fresh dill or parsley, for garnish Greek Lemon Chicken Soup is all about fresh flavors. You start with olive oil. This oil gives the soup a rich base. Next, the onion and garlic add depth and aroma. Carrots and celery bring sweetness and crunch. I love using a mix of chicken thighs or breasts for the best flavor. The chicken cooks quickly and keeps the soup hearty. Chicken broth is key. It creates a warm, comforting base that is full of flavor. Orzo pasta adds a nice texture. It cooks fast and absorbs the lemony goodness. Lemon juice and zest are what make this soup shine. They give a bright, tangy taste that lifts everything. Eggs add creaminess. Whisk them with lemon juice to create a smooth mixture. Lastly, don’t forget the seasoning. Salt and pepper enhance all the flavors. Fresh herbs like dill or parsley add a pop of color and freshness. They make the soup look and taste amazing. Gather these ingredients and dive into a bowl of this comforting soup! Each bite is a taste of Greek warmth and love. {{ingredient_image_1}} 1. Heat 1 tablespoon of olive oil in a large pot over medium heat. 2. Add 1 medium onion, finely chopped, and 2 cloves of minced garlic. Sauté for about 3-5 minutes until they are soft and clear. 3. Next, add 3 diced medium carrots and 2 diced celery stalks. Cook for another 5 minutes until they soften a bit. 4. Stir in 1 pound of diced boneless, skinless chicken thighs or breasts. Cook until the chicken is no longer pink, which takes about 4-5 minutes. 5. Pour in 6 cups of low-sodium chicken broth and bring the mixture to a gentle simmer. 6. Once it’s simmering, add 1 cup of uncooked orzo pasta. Cook until the orzo is tender, which takes about 8-10 minutes. 7. While the soup cooks, prepare the lemon-egg mixture. In a bowl, whisk together the juice and zest of 2 large lemons with 2 large eggs until mixed well. 1. To temper the eggs, slowly add a ladle of hot broth from the soup into the egg mixture. Whisk continuously to avoid curdling. 2. Gradually stir the tempered egg mixture back into the pot of soup while stirring. This step adds a creamy texture to the soup. 3. Finally, season the soup with salt and pepper to taste. Let it heat through for another 2-3 minutes before serving. Tempering the eggs is key in this recipe. It helps prevent the eggs from curdling in the hot soup. To temper, whisk the eggs with lemon juice and zest. Then, slowly add hot broth while whisking. This warms the eggs gently. Once combined, you can stir this mixture back into the soup. When sautéing vegetables, start with the onion and garlic. Cook them in olive oil until they become soft and clear. This step builds flavor. After that, add carrots and celery. Cook them until they are tender, about five minutes. This brings out their sweetness and adds depth to your soup. For presentation, ladle the soup into bowls with care. A sprinkle of fresh dill or parsley on top adds color and freshness. You can also serve a lemon wedge on the side. This gives a nice, bright touch to your dish. Pair your soup with a simple side salad or crusty bread. A light Greek salad works well. It adds a nice crunch and balances the warm soup. Enjoy every bite! Pro Tips Use Fresh Ingredients: Fresh herbs and vegetables will enhance the flavor of your soup. Try to use organic produce whenever possible. Tempering the Eggs: Always temper the eggs with hot broth before adding them to the soup to prevent curdling and ensure a smooth texture. Adjusting the Acidity: If the soup is too tart for your taste, add a pinch of sugar to balance the flavors. Leftover Storage: Store any leftover soup in an airtight container in the fridge for up to 3 days. To reheat, add a splash of broth to loosen the orzo. {{image_2}} You can easily swap out chicken for rotisserie chicken. This saves time and adds great flavor. Shredded rotisserie chicken works well in the soup. Just add it when you add the broth. If you want to change the pasta, consider gluten-free options. Quinoa or rice can also work great. Whole grain pasta is another good choice. It adds fiber and a nutty taste to the soup. Adding spices can take this soup to the next level. Try thyme for a warm, earthy flavor. Oregano brings a bright, fresh taste that pairs well with lemon. For a creamy version, mix in sour cream or yogurt. This adds richness and a tangy kick. You can swirl it in just before serving. It makes the soup smooth and comforting. To keep your Greek Lemon Chicken Soup fresh, use airtight containers. Glass or plastic containers with tight lids work well. Fill the containers, leaving a little space at the top. This helps avoid spills when closing. Your soup will last in the fridge for about 3 to 4 days. Make sure it cools first before sealing. If you want to store it longer, freezing is a great option. However, orzo can become mushy when frozen. To avoid this, freeze the soup without orzo. You can cook the orzo fresh when you reheat the soup. For freezing, use freezer-safe containers. Leave some space at the top for expansion. When you’re ready to eat, thaw the soup in the fridge overnight. For reheating, warm it on the stove over low heat. If needed, add a splash of water or broth to restore the texture. Enjoy your comforting soup even after freezing! Greek Lemon Chicken Soup is a warm and tasty dish. It is known as Avgolemono. This soup comes from Greece and features fresh, bold flavors. The main ingredients include chicken, lemon, and orzo pasta. The soup is creamy, thanks to eggs mixed with lemon juice. It warms you up and brings comfort on cold days. I learned this recipe while working in a Greek kitchen. It’s a family favorite and perfect for sharing. You can easily make this soup vegetarian. Instead of chicken, use diced mushrooms or cooked chickpeas. For the broth, swap chicken broth for vegetable broth. You can also add more veggies, like spinach or zucchini, for added flavor. These changes keep the soup hearty and satisfying. You still get that lemony taste, which makes the dish shine. Yes, you can use different pasta in this recipe. Though orzo is traditional, other small pasta shapes work great too. Try ditalini or small shells for a fun twist. If you want a gluten-free option, use rice or gluten-free pasta. These options will still absorb the soup's flavors well. Just remember to adjust cooking times as needed. This blog post covered a delicious recipe for Greek Lemon Chicken Soup. We explored the key ingredients, provided step-by-step instructions, and shared helpful tips for cooking and serving. I also offered variations to customize the soup to your taste and explained how to store leftovers properly. Whether you want to enjoy it today or next week, this soup is a comforting choice. I encourage you to try making it and share your success! Enjoy cooking and creating warm memories with this dish.

Greek Lemon Chicken Soup

A comforting and tangy chicken soup with orzo, lemon, and fresh herbs.
Print Recipe Save Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Greek
Servings 4
Calories 300 kcal

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 3 medium carrots, diced
  • 2 stalks celery, diced
  • 1 pound boneless, skinless chicken thighs (or breasts), diced
  • 6 cups low-sodium chicken broth
  • 1 cup uncooked orzo pasta
  • 2 large lemons, juiced
  • 1 large lemon, zested
  • 2 large eggs
  • to taste salt and pepper
  • for garnish fresh dill or parsley

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until they become translucent, about 3-5 minutes.
  • Add the diced carrots and celery to the pot, cooking for an additional 5 minutes until they are slightly softened.
  • Stir in the diced chicken and cook until it is no longer pink, about 4-5 minutes.
  • Pour in the chicken broth, and bring the mixture to a gentle simmer.
  • Once simmering, add the uncooked orzo to the pot. Cook until the orzo is tender, about 8-10 minutes.
  • While the soup is cooking, prepare the lemon-egg mixture. In a bowl, whisk together the eggs, lemon juice, and lemon zest until well combined.
  • Slowly add a ladle full of hot broth from the soup into the egg mixture while continuously whisking to temper the eggs. This will prevent them from curdling.
  • Gradually stir the tempered egg mixture back into the pot of soup while stirring continuously. This will give the soup a creamy texture.
  • Season the soup with salt and pepper to taste, and let it heat through for another 2-3 minutes.
  • Remove from heat and serve hot, garnished with fresh dill or parsley.

Notes

Ladle the soup into bowls and garnish with a sprinkle of fresh dill or parsley on top. A lemon wedge on the side adds a fresh touch!
Keyword chicken, healthy, lemon, orzo, soup

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