Greek Lemon Chicken Soup

$- 1 lb boneless, skinless chicken breasts - 6 cups chicken broth - 1 medium onion, finely chopped - 2 cloves garlic, minced - 1 cup carrots, diced - 1 cup celery, diced - 1 cup orzo pasta or rice - 3 large eggs - 1/3 cup fresh lemon juice - Dried oregano, salt, and pepper - Fresh dill for garnish Using these fresh ingredients makes your Greek lemon chicken soup bright and tasty. The chicken gives it a nice, hearty base. The broth adds depth and warmth. Fresh lemon juice brightens the flavors, while the herbs make it aromatic. I love adding carrots and celery for color and crunch. They bring a natural sweetness to the soup. The garlic adds an extra layer of flavor that makes the dish sing. Orzo is a great choice for this dish. It’s small and cooks quickly. You can also use rice if you prefer. The three large eggs add creaminess to the soup, making it rich and smooth. Don’t forget the fresh dill! It adds a burst of flavor and looks pretty on top. Using good-quality ingredients makes this soup a comforting and nourishing meal. For the full recipe, check the details above. Start by boiling the chicken breasts in chicken broth. This step makes the chicken tender and full of flavor. Cook them for about 15-20 minutes, or until they are completely done. Once cooked, remove the chicken from the pot. Let it cool for a few minutes, then shred it into small pieces. Set the shredded chicken aside for later. In the same pot, add the chopped onion, minced garlic, diced carrots, and diced celery. Sauté these vegetables for about 10 minutes. Stir them occasionally so they do not burn. The goal is to make them tender and fragrant. After the vegetables are ready, add orzo or rice to the pot. Cook it according to the package instructions, which usually takes around 8-10 minutes. In a medium bowl, whisk together the eggs and fresh lemon juice until smooth. This mixture will give the soup a nice tangy flavor. Before adding it to the soup, you must temper the egg mixture. To do this, slowly add a ladle of hot broth to the egg mixture while whisking. This step helps prevent the eggs from scrambling. Once the orzo (or rice) is cooked, reduce the heat to low. Gradually pour the tempered egg mixture back into the pot, stirring constantly. This keeps the soup creamy without curdling. Now, return the shredded chicken to the pot. Add salt, pepper, and dried oregano to taste. Warm the soup through for an additional 3-5 minutes, but do not let it boil. This step ensures all flavors meld together beautifully. For the complete recipe, check out the Full Recipe section above. How to properly temper eggs: To temper eggs, whisk the eggs and lemon juice in a bowl. Slowly add a ladle of hot broth while stirring. This step warms the eggs without cooking them. It helps you avoid scrambled eggs in the soup. Ensuring a creamy texture throughout: After tempering, add the egg mix back to the pot slowly. Stir constantly as you pour. This keeps the soup smooth and creamy. Avoid boiling after adding the eggs to preserve the texture. Adjusting lemon juice to taste: Lemon juice gives the soup its bright flavor. Start with 1/3 cup. Taste it and add more if you want a stronger taste. Fresh lemons are best for a zesty kick. Suggestions for fresh herbs or additional spices: Dill pairs perfectly with this soup. You can also try thyme or parsley for different flavors. A pinch of paprika adds warmth and depth, making it even more delicious. Serving suggestions with garnishes: Ladle soup into bowls for serving. Garnish with fresh dill for color and flavor. A sprinkle of black pepper adds visual appeal too. Use of lemon slices for visual appeal: Serve lemon slices on the side of each bowl. They add a pop of color and let your guests squeeze fresh juice into their soup. It makes the dish look extra special and inviting. {{image_4}} You can switch the chicken for turkey. Turkey has a similar taste and works well. If you want a plant-based option, try tofu. Use firm tofu and cube it. Simply add it to the soup when you cook the veggies. Another choice is beans. Chickpeas or white beans add protein and texture. They make the soup hearty and filling. If you need it gluten-free, use rice instead of orzo. Brown rice adds a nice nutty flavor. Quinoa is also a great choice. It cooks fast and gives a protein boost. For pasta lovers, look for gluten-free orzo. Many brands offer a tasty version that keeps the soup's charm. To make a lighter version, reduce the amount of chicken. You can double the veggies instead. Carrots and celery add bulk without many calories. Using less oil when cooking also helps. For a broth base, choose low-sodium chicken broth. This keeps sodium levels down while still being flavorful. Check out the Full Recipe for all the details. To store leftovers of Greek Lemon Chicken Soup, follow these steps: - Cool Down: Let the soup cool to room temperature before storing. - Containers: Use airtight containers or glass jars to keep it fresh. - Label: Mark the date on the container for easy tracking. - Duration: It stays good in the fridge for about 3 to 4 days. Keeping the soup in proper containers helps to maintain its flavor and texture. To freeze Greek Lemon Chicken Soup, here’s how to do it right: - Cool First: Always cool the soup completely before freezing. - Portion It: Divide the soup into single-serving containers. This makes it easier to thaw later. - Seal Tight: Use freezer-safe containers or heavy-duty freezer bags. Remove as much air as possible. - Duration: The soup can be frozen for up to 3 months. When you’re ready to enjoy it again, follow these thawing tips: - Thawing: Place it in the fridge overnight. You can also use the microwave for a quick thaw. - Reheating: Warm the soup on the stove over low heat. Stir it well to ensure even heating. Never let it boil, as this may affect the creamy texture. Enjoy the comforting flavors of Greek Lemon Chicken Soup any day! For the full recipe, check out the detailed steps above. Greek lemon chicken soup lasts about 3 to 4 days in the fridge. Store it in an airtight container. Make sure it cools down before sealing the container. This keeps the soup fresh and safe to eat. Yes, you can make this soup in advance. It tastes even better the next day as flavors meld. Just warm it on the stove over low heat when you are ready to serve. You can use rice or quinoa instead of orzo. Both options add a nice texture. For a gluten-free choice, look for gluten-free pasta. This soup is not very low-carb due to the orzo. If you want a low-carb option, skip the pasta. You can add more vegetables for extra flavor without the carbs. Yes, you can use cooked chicken. Just shred it and add it to the soup. This saves time and still gives you a tasty meal. Some great side dishes include a light salad or warm pita bread. A Greek salad adds fresh flavors and crunch. You might also enjoy some roasted vegetables on the side. This blog post detailed how to make Greek Lemon Chicken Soup. You learned the essential ingredients needed, step-by-step instructions, and useful tips for great results. We explored variations and storage tips to make it work for you. Now, you can enjoy a warm bowl of this comforting dish. With your newfound skills, you can impress family and friends. Enjoy making this soup your own and experiment with flavors!$

Greek Lemon Chicken Soup

Savor the deliciousness of Greek Lemon Chicken Soup with this easy recipe! Packed with tender chicken, fresh veggies, and a zesty lemon twist, this comforting dish is perfect for any occasion. Discover step-by-step instructions to make this delightful soup creamy and flavorful, topped with fresh dill for an extra kick. Click through to explore the full recipe and bring a taste of Greece to your kitchen!

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Ingredients

1 lb boneless, skinless chicken breasts

6 cups chicken broth

1 medium onion, finely chopped

2 cloves garlic, minced

1 cup carrots, diced

1 cup celery, diced

1 cup orzo pasta or rice (your choice)

3 large eggs

1/3 cup fresh lemon juice (about 2-3 lemons, adjust to taste)

1 teaspoon dried oregano

Salt and pepper to taste

Fresh dill, for garnish

Instructions

In a large pot, pour the chicken broth and bring it to a roaring boil over medium-high heat. Carefully add the chicken breasts to the boiling broth and allow them to simmer until fully cooked, approximately 15-20 minutes.

Once the chicken is cooked through, remove it from the pot and place it on a cutting board. Let it cool for a few minutes before shredding the chicken into bite-sized pieces with two forks. Set the shredded chicken aside.

Using the same pot with the broth, add the chopped onion, minced garlic, diced carrots, and diced celery. Cook these vegetables for about 10 minutes, stirring occasionally until they are tender and fragrant.

Stir in the orzo pasta (or rice) and continue cooking according to the package instructions, usually taking around 8-10 minutes for the orzo to be tender and cooked through.

In a medium bowl, whisk together the eggs and fresh lemon juice until the mixture is smooth and well combined.

Once the orzo (or rice) is done cooking, reduce the heat to low to prevent boiling. Gradually add a ladle of the hot broth to the egg and lemon mixture while whisking continuously. This step is crucial to temper the eggs and prevent them from scrambling.

Slowly pour the tempered egg mixture back into the pot, stirring constantly as you pour. This will ensure a creamy texture without any curdling.

Return the shredded chicken to the pot and sprinkle in the dried oregano, along with salt and pepper to taste. Allow the soup to warm through for an additional 3-5 minutes over low heat—do not allow it to boil.

Serve the soup hot, garnished with sprigs of fresh dill for a burst of flavor and aroma.

Prep Time, Total Time, Servings: 15 mins | 40 mins | 6 servings

- Presentation Tips: For an appealing presentation, ladle the soup into individual bowls. Garnish each serving with a sprig of fresh dill and a lemon slice on the side to add a pop of color and an extra zing of citrus when served. Enjoy!