Greek Lemon Chicken Soup

$- 1 lb chicken breast, diced - 6 cups homemade or low-sodium chicken broth - 1 medium onion, finely chopped - 2 garlic cloves, minced - 2 large carrots, diced - 2 celery stalks, diced - 1 cup orzo pasta - 3 large eggs - ½ cup fresh lemon juice (about 2-3 lemons) - Zest of 1 lemon - 1 teaspoon dried oregano - Salt and pepper to taste - Fresh parsley, chopped, for garnish Each ingredient plays a role in making the soup bright and tasty. The chicken gives a nice protein base. The broth adds depth and warmth. The onions, garlic, carrots, and celery bring both flavor and color. Orzo pasta makes it hearty. You can change some of the ingredients if needed. Use vegetable broth instead of chicken broth for a vegetarian version. If you don't have orzo, try small pasta shapes like ditalini or macaroni. You can swap fresh lemon juice for bottled juice in a pinch. Using fresh ingredients makes a big difference. Fresh chicken tastes better and is healthier. Fresh parsley adds color and a pop of flavor. Fresh lemons give a bright and zesty taste. I always recommend using fresh when possible. It elevates your dish and makes it more enjoyable. Start by gathering all your ingredients. This makes cooking smooth and easy. Dice 1 pound of chicken breast into bite-sized pieces. Chop one medium onion finely. Mince two garlic cloves. Dice two large carrots and two celery stalks. Measure 1 cup of orzo pasta. Juice about two to three lemons for ½ cup of fresh lemon juice. Also, zest one lemon for added flavor. In a large pot, heat a drizzle of olive oil over medium heat. Add the chopped onion and cook until it turns soft and clear. This takes about 5 minutes. Next, stir in the minced garlic, diced carrots, and celery. Cook for 3 to 4 minutes until they soften. Add your diced chicken to the pot. Cook until the chicken turns white, about 5 to 7 minutes. Now, pour in 6 cups of chicken broth. Bring the mixture to a gentle simmer. Once it simmers, stir in the orzo pasta and 1 teaspoon of dried oregano. Cook until the orzo is tender, about 8 to 10 minutes. In a separate bowl, whisk together 3 large eggs, the fresh lemon juice, and lemon zest. This mixture adds creaminess to the soup. To temper the eggs, slowly add a ladle of the hot broth while whisking. This keeps the eggs from cooking too fast. Once tempered, slowly pour the egg mixture back into the pot while stirring. Season the soup with salt and pepper to taste. Allow the soup to heat gently for another 2 to 3 minutes. Do not let it boil, as this can curdle the eggs. Serve the soup hot, garnished with fresh chopped parsley. Enjoy the bright and zesty flavors of this Greek lemon chicken soup! To boost the flavor of your Greek lemon chicken soup, try a few simple tricks. First, use homemade chicken broth if you can. It adds a rich taste. If you’re short on time, low-sodium broth works too. Next, add a pinch of salt while cooking. It helps enhance the dish's natural flavors. Fresh herbs like dill or thyme can also add a nice touch. Consider adding them right before serving for a bright taste. Many people rush the cooking process. Don’t skip sautéing the onions and garlic. This step builds the soup's base flavor. Another mistake is adding the eggs too quickly. Always temper the egg mixture by adding hot broth slowly. This keeps the eggs from curdling and gives you a smooth soup. Lastly, avoid boiling the soup after adding the eggs. This can cause the soup to separate and lose its creamy texture. You can prepare parts of this soup ahead of time. Chop the veggies and store them in the fridge for up to two days. Cook the chicken and broth in advance as well. When you’re ready to eat, just combine everything in one pot. If you want to make the soup the night before, wait to add the eggs until you reheat it. This keeps the soup fresh and creamy. Enjoy your Greek lemon chicken soup any day with these tips! {{image_2}} You can easily make a vegetarian version of Greek lemon chicken soup. Instead of chicken, use diced tofu or chickpeas for protein. Use vegetable broth instead of chicken broth. Keep the garlic, onions, and veggies for flavor. Add lemon juice and zest just like in the original recipe. This will keep the soup bright and zesty. You can also add spinach or kale for extra nutrients. To make your soup even tastier, consider adding some fun extras. You can throw in chopped spinach or kale for extra greens. Add some diced potatoes for a heartier meal. You might also add peas or corn for a pop of color and sweetness. If you want a spicy kick, try adding a pinch of red pepper flakes. These tweaks will make your soup unique and delicious. If you have dietary restrictions, you can still enjoy this soup. For gluten-free options, swap out orzo pasta with rice or quinoa. Always check the broth for gluten-free labels. If you need to avoid eggs, skip the egg mixture and just use lemon juice for tang. This will still give you a nice flavor. No matter your needs, you can adapt this soup to fit your diet. After enjoying your Greek lemon chicken soup, let it cool. Use an airtight container to keep leftovers. Store it in the fridge for up to three days. This keeps the soup fresh and tasty. Make sure to label the container with the date. You can freeze the soup for later meals. First, let it cool completely. Pour it into freezer-safe containers, leaving space for expansion. The soup can freeze well for up to three months. When you're ready to enjoy it, just thaw in the fridge overnight. Reheat the soup over low heat on the stove. Stir occasionally to warm it evenly. You can also use a microwave. Pour the soup into a microwave-safe bowl. Heat it in short bursts, stirring in between. Make sure it’s hot throughout before serving. Enjoy the good flavors! You can serve Greek Lemon Chicken Soup with crusty bread. A side salad works well too. Try a Greek salad with feta and olives for a fresh taste. You might also enjoy it with some lemon wedges for extra zing. This soup pairs nicely with a glass of white wine, like a crisp Sauvignon Blanc. Yes, you can make this soup ahead of time. Cook it and let it cool. Store it in an airtight container in the fridge for up to three days. When you're ready to eat, reheat it gently on the stove. Just remember, the orzo may soak up some broth. You might need to add more broth when reheating. Absolutely! Using rotisserie chicken saves time. Just shred the chicken and add it to the soup. This is a great shortcut if you're in a hurry. It adds flavor and makes the soup even easier to prepare. Just be sure to adjust the cooking time, since the chicken is already cooked. You learned about the key ingredients for Greek lemon chicken soup and how to use them. I shared tips for enhancing flavor and avoiding common errors. I also covered variations for different diets and how to store leftovers. As you prepare this dish, focus on using fresh ingredients for the best taste. Enjoy your cooking adventure and share it with others!$

Greek Lemon Chicken Soup

Indulge in the fresh flavors of our Zesty Greek Lemon Chicken Soup! This hearty and nourishing recipe is packed with tender chicken, vibrant vegetables, and zesty lemon that will warm your soul. With easy-to-follow steps and simple ingredients, you can create a delightful meal in just 40 minutes. Click through to discover the full recipe and bring a taste of Greece to your kitchen today! Don’t miss out on this delicious comfort food!

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Ingredients

1 lb chicken breast, diced

6 cups homemade or low-sodium chicken broth

1 medium onion, finely chopped

2 garlic cloves, minced

2 large carrots, diced

2 celery stalks, diced

1 cup orzo pasta

3 large eggs

½ cup fresh lemon juice (about 2-3 lemons)

Zest of 1 lemon

1 teaspoon dried oregano

Salt and pepper to taste

Fresh parsley, chopped, for garnish

Instructions

In a large pot, heat a drizzle of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

Stir in the minced garlic, diced carrots, and celery; cook for an additional 3-4 minutes until slightly softened.

Add the diced chicken breast to the pot and cook until the chicken is no longer pink, about 5-7 minutes.

Pour in the chicken broth and bring to a gentle simmer.

Once simmering, stir in the orzo pasta and dried oregano. Cook until the orzo is al dente, approximately 8-10 minutes.

In a separate bowl, whisk together the eggs, lemon juice, and lemon zest until well combined.

Temper the egg mixture by slowly adding a ladle of the hot soup broth while whisking constantly (this prevents the eggs from curdling).

Once tempered, slowly pour the egg mixture back into the pot, stirring continuously to combine.

Season the soup with salt and pepper to taste. Allow the soup to heat gently for another 2-3 minutes, but do not boil.

Serve hot, garnished with fresh chopped parsley.

Prep Time: 15 mins | Total Time: 40 mins | Servings: 4-6