Greek Lemon Chicken Soup

$- 1 pound boneless, skinless chicken breasts - 6 cups quality chicken broth - 1 medium onion, finely chopped - 2 carrots, diced - 2 celery stalks, diced - 1 cup orzo pasta (or substitute with rice if desired) - 3 large eggs - 1/3 cup fresh lemon juice (about 2 lemons) - 1 teaspoon dried dill (or fresh, if available) - Salt and freshly ground black pepper, to taste - Fresh parsley, chopped (for garnish) - Zest of 1 lemon (for garnish) For great soup, choose fresh, top-quality chicken. Look for chicken that is pink and firm. Using a good broth makes all the difference. I prefer homemade or low-sodium options. Always opt for fresh herbs and lemons. They boost flavor and make your dish lively. Fresh dill adds a light taste, while lemon juice brightens the soup. If you need a gluten-free option, use rice instead of orzo. Brown rice is a good choice for extra texture. For an egg-free version, you can use a bit of coconut cream. It adds a creamy touch without the eggs. Always check labels for allergens when buying packaged items. {{ingredient_image_2}} Start by heating 2 tablespoons of olive oil in a large pot over medium heat. Add 1 finely chopped onion, 2 diced carrots, and 2 diced celery stalks. Sauté these veggies for about 5 minutes. You want them soft and fragrant. This step builds flavor at the base of your soup. Next, add 1 pound of boneless, skinless chicken breasts to the pot. Pour in 6 cups of quality chicken broth. Increase the heat to a rapid boil. Once boiling, lower the heat to a gentle simmer. Cook the chicken for about 20 minutes. It should be cooked through and no longer pink. While the chicken cooks, take 3 large eggs and whisk them in a bowl. Add 1/3 cup of fresh lemon juice to the eggs. This mixture will give your soup that creamy texture. To prevent curdling, slowly ladle hot broth into the egg mixture while whisking. This process is called tempering. Once combined, pour it back into the pot while stirring. Remove the chicken from the pot and let it cool on a plate. Shred the chicken into bite-sized pieces using two forks. While doing this, add 1 cup of orzo pasta to the simmering broth. Cook the orzo according to the package instructions, usually around 8 to 10 minutes. Once the orzo is ready, stir the shredded chicken and 1 teaspoon of dried dill into the pot. Taste your soup and adjust seasoning with salt and freshly ground black pepper as needed. Remove the pot from heat. Serve hot, garnished with fresh parsley and lemon zest. - Sautéing for enhanced flavor: Start by heating olive oil in your pot. Add chopped onion, diced carrots, and diced celery. Sauté them for about five minutes. This step brings out their natural sweetness and adds depth to your soup. - Properly shredding chicken for texture: After cooking the chicken, let it cool a bit. Use two forks to shred it into bite-sized pieces. This keeps the chicken tender and easy to eat, making every spoonful enjoyable. - Preventing curdling of eggs: When adding eggs to your soup, temper them first. Slowly mix hot broth into the egg mixture while whisking. This process helps avoid curdling, keeping your soup creamy. - Keeping orzo from overcooking: Follow the package instructions for cooking orzo. Add it to the broth, but watch the time. Overcooked orzo can turn mushy, ruining your soup's texture. - Suggested spices or toppings to boost taste: For added flavor, consider using fresh herbs like parsley or dill. A sprinkle of smoked paprika can also give a nice kick. Finish with lemon zest for a fresh burst that complements the soup perfectly. Pro Tips Use Fresh Ingredients: For the best flavor, use fresh herbs and high-quality chicken broth. It makes a noticeable difference in the overall taste of the soup. Perfecting the Orzo: Be careful not to overcook the orzo; it should be al dente before adding it to the soup to prevent it from becoming mushy. Tempering the Eggs: Always temper the eggs with hot broth before adding them to the soup to avoid curdling and achieve a smooth texture. Garnishing for Freshness: Add garnishes like lemon zest and parsley just before serving to enhance the visual appeal and fresh flavors of the soup. {{image_4}} You can easily make this dish fit your diet. If you need gluten-free options, use rice instead of orzo. Rice works just as well, and it keeps the soup thick and filling. For a vegetarian version, skip the chicken and add more veggies. You can use mushrooms, zucchini, or spinach. This switch gives you a lighter soup while keeping it tasty. To boost the flavor of your soup, try adding spices like smoked paprika or saffron. Smoked paprika adds a warm, smoky taste. Saffron, though more costly, brings a unique richness. You can also toss in seasonal vegetables to enhance freshness. Peas, asparagus, or even green beans can make your soup colorful and nutritious. The way you present your soup can make it feel special. Serve it in nice bowls and drizzle a bit of olive oil on top. This adds a shiny finish and extra flavor. Place a lemon wedge on the side of each bowl. This lets your guests add a little more lemon if they want. Finally, a sprinkle of parsley on top gives a fresh look and taste. To keep your Greek Lemon Chicken Soup fresh, store it in an airtight container. Let the soup cool to room temperature first. Then, place it in the fridge. If you plan to keep it longer, freeze it instead. Use freezer-safe containers or bags. Make sure to leave some space for expansion. This helps prevent spills. When reheating, do it slowly. Pour the soup into a pot over low heat. Stir it often to keep it from sticking. You can add a splash of broth or water if it seems too thick. This keeps the soup from drying out. For microwave reheating, use a microwave-safe bowl. Cover it loosely with a lid or wrap. Heat in short bursts, stirring in between. In the fridge, your soup stays good for about 3 to 4 days. If you freeze it, it can last for up to 3 months. Always check for any off smells or changes in texture before eating. Keeping track of the dates helps you enjoy your soup at its best! You can make this soup creamy without eggs by using a few simple swaps. Try these options: - Cream: Add heavy cream or coconut cream for richness. - Cashews: Blend soaked cashews with broth for a smooth texture. - Silken Tofu: Blend silken tofu until smooth as a dairy-free option. These alternatives help you achieve creaminess and keep the soup tasty. Yes, you can use a slow cooker! Here are some adjustments: - Cook Chicken: Place the chicken, broth, onion, carrots, and celery in the slow cooker. - Cooking Time: Cook on low for 4-6 hours or high for 2-3 hours. - Add Orzo: Near the end of cooking, add orzo and let it cook for 15 minutes. - Finish with Lemon: When ready, add lemon juice and herbs to the hot soup for the best flavor. This method makes the chicken tender and allows flavors to blend well. This soup pairs well with various sides. Here are some great options: - Crusty Bread: A slice of warm, crusty bread is perfect for dipping. - Salad: A fresh Greek salad adds a nice crunch and flavor. - Rice: Serve over rice for a heartier meal. These sides enhance your experience and make the meal more satisfying. This blog post covered the essential ingredients, steps, and tips for making Greek Lemon Chicken Soup. I highlighted how to select quality ingredients and offered substitution options for allergies. You learned methods to enhance flavors and avoid common mistakes. Remember, this soup is versatile and can fit various diets. Enjoy making your own tasty version, and don’t forget to store leftovers properly for a quick meal later! With practice, you’ll master this comforting recipe and impress everyone with your skills.$

Greek Lemon Chicken Soup

A comforting and tangy chicken soup with orzo, lemon, and dill.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 30

Total Time 45

Course Main Course

Cuisine Greek

Servings 6

Calories 300 kcal

Ingredients

1 pound boneless, skinless chicken breasts
6 cups quality chicken broth
1 medium onion, finely chopped
2 medium carrots, diced
2 stalks celery, diced
1 cup orzo pasta
3 large eggs
1.33 cups fresh lemon juice
1 teaspoon dried dill
to taste salt
to taste freshly ground black pepper
for garnish fresh parsley, chopped
for garnish zest of 1 lemon

Instructions

In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the finely chopped onion, diced carrots, and diced celery. Sauté the mixture for about 5 minutes or until the vegetables are softened and their aromas are released, making them fragrant.
Next, introduce the chicken breasts into the pot and pour in the chicken broth. Increase the heat to bring the mixture to a rapid boil, then lower the heat and let it simmer gently for approximately 20 minutes, or until the chicken is cooked through and no longer pink.
Carefully remove the chicken from the pot and place it on a plate to cool slightly. Meanwhile, add the orzo to the simmering broth and cook according to the package instructions, usually around 8-10 minutes, until al dente.
As the orzo cooks, shred the chicken into bite-sized pieces using two forks, ensuring it maintains a tender texture.
In a separate bowl, whisk together the eggs and fresh lemon juice until they are well combined and smooth. To temper the eggs and avoid curdling, slowly ladle a small amount of hot broth into the egg mixture while whisking vigorously.
Once tempered, gradually pour the egg mixture back into the pot, stirring continuously to achieve a creamy and luscious texture for the soup.
Stir in the shredded chicken along with the dried dill. Taste and adjust seasoning with salt and freshly ground black pepper as needed. Remove the pot from the heat to retain the brightness of the flavors.
Serve the soup hot in individual bowls, garnished generously with freshly chopped parsley and a sprinkle of lemon zest for an added burst of freshness.

Notes

For an elegant touch, consider drizzling a little extra olive oil over the top before serving and placing a lemon wedge on the side of each bowl for guests to add a touch more acidity if desired.

Keyword chicken, lemon, orzo, soup