Greek Lemon Chicken Soup

$For Greek Lemon Chicken Soup, you will need: - 1 lb (450g) boneless, skinless chicken breasts - 6 cups chicken broth - 1 medium onion, chopped - 2 carrots, diced - 2 celery stalks, diced - 1 cup uncooked orzo pasta - 3 large eggs - 1/2 cup fresh lemon juice (about 2-3 lemons) - 2 tablespoons olive oil - Salt and pepper to taste - Fresh dill, chopped (for garnish) - Lemon slices (for garnish) If you do not have orzo pasta, you can use rice instead. Quinoa is another good choice. For the chicken, you can use rotisserie chicken. This saves time and adds flavor. If you want a lighter soup, replace the eggs with Greek yogurt. This still gives a creamy texture without the extra cooking step. Garnishes add a nice touch to your soup. I suggest using fresh dill for its bright flavor. Lemon slices also enhance the dish visually and taste-wise. A sprinkle of black pepper can add depth. You might even try a drizzle of olive oil for richness. These small touches transform your soup into a lovely meal. {{ingredient_image_1}} Start by gathering all your ingredients. You need boneless chicken, broth, and veggies. Chop the onion, carrots, and celery. This helps them cook evenly. Heat olive oil in a large pot over medium heat. Add the chopped veggies and sauté for 5-7 minutes. They should be soft and fragrant. Next, add the chicken breast and pour in the chicken broth. Bring it to a boil. Then, reduce the heat and let it simmer for 20-25 minutes. The chicken should be fully cooked. After that, take the chicken out and shred it with two forks. Return the shredded chicken back to the pot. Now, stir in the uncooked orzo pasta. Cook it for about 8-10 minutes or until it’s tender. This pasta adds a nice texture to the soup. To make the soup rich, you need to temper the eggs. In a bowl, whisk the eggs with fresh lemon juice. Take a ladle of hot soup broth and slowly mix it into the eggs while whisking. This helps prevent the eggs from curdling. Then, add this mixture back into the soup. Stir gently to combine. Do not let the soup boil once the eggs are in. This keeps the soup smooth and creamy. Season with salt and pepper to taste. Let it simmer a bit on low heat to heat through. Serve the soup hot in bowls. For a pretty touch, garnish with fresh dill and lemon slices. These add flavor and brighten the dish. You can also serve it with crusty bread on the side. This soup warms you up and tastes wonderful. Enjoy your Greek Lemon Chicken Soup! To make Greek Lemon Chicken Soup creamier, use a few simple tricks. First, whisk in more eggs. This adds richness without too much milk. You can also add a bit of cream or Greek yogurt for extra creaminess. Just remember to mix it in slowly. This helps to keep the soup smooth and tasty. Many people make the same mistakes when making this soup. One big mistake is boiling the soup after adding the egg mixture. This can cause the eggs to curdle. Instead, let the soup stay at a low heat. Another mistake is overcooking the orzo pasta. It should be tender, not mushy. Keep an eye on it as it cooks. Greek Lemon Chicken Soup pairs well with several sides. Serve it with warm, crusty bread for dipping. A simple salad with fresh greens enhances the meal. You can also try serving it with roasted vegetables. These add color and crunch. For a light dessert, lemon sorbet is a perfect finish. Pro Tips Use Fresh Ingredients: Fresh chicken, vegetables, and herbs will enhance the flavor and overall quality of your soup. Perfectly Cook the Orzo: Add the orzo towards the end of cooking to prevent it from becoming mushy and overcooked. Tempering the Eggs: Always temper the eggs with hot broth before adding to the soup to avoid curdling and achieve a creamy texture. Customize Your Seasoning: Adjust the salt and pepper according to your taste preference, and consider adding a pinch of cayenne for a slight kick. {{image_2}} If you want a lighter soup, try using quinoa instead of orzo. Quinoa adds protein and fiber. You can also choose brown rice for a whole grain option. Both will still give the soup a nice texture. Adding fresh herbs can change the soup's taste. Try using parsley or oregano for a different flavor. You can also add a pinch of cumin or paprika for warmth. Fresh garlic will give it a stronger taste too. To make this soup vegetarian, swap the chicken for chickpeas or lentils. Use vegetable broth instead of chicken broth. Replace the chicken with sautéed mushrooms for a hearty bite. With these changes, you can still enjoy a delicious soup. To store Greek lemon chicken soup, let it cool down first. Use an airtight container to keep it fresh. This helps keep the flavors strong and the soup safe to eat. You can keep it in the fridge for up to three days. If you want to enjoy it later, freezing is a great option. When you are ready to eat, reheat the soup gently. You can use a pot on the stove or the microwave. If using the stove, heat over low to medium heat. Stir often to keep it from sticking. If using the microwave, heat in short bursts. Stir in between to avoid hot spots. Make sure it is hot all the way through before serving. To freeze the soup, use freezer-safe containers or bags. Leave some space at the top for expansion. This prevents any spills when it freezes. The soup can be frozen for up to three months. When ready to eat, thaw it overnight in the fridge. Reheat it using the methods above, and enjoy your meal! Greek Lemon Chicken Soup, or Avgolemono, has roots in ancient Greece. It is a classic dish that combines chicken, lemon, and egg. Families have passed down this soup for generations. Its bright flavors make it a favorite in Greek homes. The soup warms the heart and soul, especially on cold days. Yes, you can use leftover chicken in this soup. Shredded rotisserie chicken works great. Just add it to the broth after cooking the veggies. This saves time and adds more flavor. Your soup will still taste fresh and delicious. You can adjust the acidity by adding more or less lemon juice. For a milder taste, use less juice. If you want a stronger flavor, add more lemon juice. Taste the soup as you go. You can find the right balance that suits your taste. Yes, you can easily make a gluten-free version. Instead of orzo, use rice or gluten-free pasta. Both options will give the soup a nice texture. Just be sure to check the labels for gluten-free products. This way, everyone can enjoy the soup. You can enhance the soup with extra herbs and spices. Fresh parsley, thyme, or oregano add depth. You might also add garlic for an aromatic twist. Carrots and celery add sweetness and crunch. Feel free to experiment with flavors you love. This blog post covered many key points for making Greek Lemon Chicken Soup. We explored the ingredients, tips, techniques, and variations. Plus, I shared storage and reheating info. Remember, using fresh ingredients and following the steps helps make a great soup. Don't be afraid to try your own flavors too. With a few tweaks, you can create a unique dish each time. Enjoy your cooking journey!$

Greek Lemon Chicken Soup

A comforting and tangy chicken soup with orzo, 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 300 kcal

Ingredients

1 lb boneless, skinless chicken breasts
6 cups chicken broth
1 medium onion, chopped
2 medium carrots, diced
2 stalks celery, diced
1 cup uncooked orzo pasta
3 large eggs
0.5 cup fresh lemon juice
2 tablespoons olive oil
to taste salt
to taste pepper
for garnish fresh dill, chopped
for garnish lemon slices

Instructions

In a large pot, heat olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes, until the vegetables are tender and the onions are translucent.
Add the chicken breast to the pot, pouring in the chicken broth. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 20-25 minutes, or until the chicken is cooked through.
Remove the chicken from the pot and shred it using two forks. Return the shredded chicken back to the pot.
Stir in the uncooked orzo pasta and allow it to cook for about 8-10 minutes, or until tender.
In a separate bowl, whisk the eggs with the fresh lemon juice until combined. Slowly pour a ladle of the hot soup broth into the egg mixture while whisking continuously. This will temper the eggs and prevent them from curdling.
Gradually add the tempered egg mixture back into the soup, stirring gently. Avoid boiling the soup after adding the eggs.
Season with salt and pepper to taste and let it simmer on low heat for a few minutes to heat through.
Serve hot, garnished with fresh dill and lemon slices for an extra burst of flavor.

Notes

Serve hot with fresh dill and lemon slices for garnish.

Keyword chicken, lemon, orzo, soup