Greek Lemon Chicken Soup

$- 1 lb boneless, skinless chicken breasts - 6 cups chicken broth - 4 large carrots, diced - 3 stalks celery, diced - 1 medium onion, diced - 1 cup orzo pasta - 4 large eggs - 1/2 cup fresh lemon juice (juice from about 2-3 lemons) - Zest of 1 lemon - 2 tablespoons olive oil - 1/2 teaspoon dried oregano - Salt and pepper, to taste - Fresh parsley, chopped (for garnish) These ingredients come together to create a rich, tasty soup. The chicken gives protein while the veggies add crunch and nutrition. The orzo pasta makes it filling. The lemon juice and zest bring a bright flavor. The eggs add creaminess without heavy cream. Each ingredient plays a key role in the final dish. Gather these items before you start cooking. Fresh ingredients will enhance your soup's flavor. This meal is a great way to enjoy a healthy dish that warms the soul. Plus, it’s quick to make! {{ingredient_image_2}} To start, heat 2 tablespoons of olive oil in a large pot over medium heat. Once hot, add the diced onion, celery, and carrots. Sauté these vegetables for about 5 minutes. You want them soft and fragrant. Next, add 1 pound of boneless chicken breasts into the pot. Pour in 6 cups of chicken broth. Increase the heat to bring the mixture to a gentle simmer. Cover the pot and cook for 20 minutes. The chicken should be cooked through and no longer pink. After 20 minutes, carefully remove the chicken from the pot. Place it on a cutting board to cool for a few minutes. While the chicken cools, stir in 1 cup of orzo pasta and 1/2 teaspoon of dried oregano into the simmering broth. Cook the orzo according to the package instructions. This usually takes about 8-10 minutes. You want it to be al dente. Once the orzo is ready, shred the cooled chicken using two forks. Return the shredded chicken to the pot and mix it well. In a separate bowl, whisk together 4 large eggs, 1/2 cup of fresh lemon juice, and the zest of 1 lemon. Make sure the mixture is smooth. To add this to the soup without cooking the eggs, slowly ladle some hot soup broth into the egg mixture while whisking. This helps to temper the eggs. Once mixed, gradually pour the egg mixture back into the pot while stirring gently. Stir the soup well and season with salt and pepper to your taste. Let it simmer for an extra 2-3 minutes. This way, everything heats through and blends well. To make the best Greek Lemon Chicken Soup, you need to avoid curdled eggs. Curdled eggs happen when the hot soup cooks the eggs too quickly. To prevent this, you must temper the eggs. Slowly mix a small amount of hot broth into the egg mixture while whisking. This helps the eggs warm up gently. Once mixed, you can add it back to the pot. This keeps your soup smooth and creamy. Next, cooking the orzo to al dente is key. Al dente means "to the tooth" in Italian. It means the pasta is firm but cooked. Follow the package instructions, usually about 8-10 minutes. Check the pasta a minute early to ensure it doesn’t get too soft. This gives your soup a nice texture. For presentation, ladle the soup into deep bowls. Sprinkle fresh parsley on top for color. You can also add a slice of lemon on the side. This makes the soup look bright and fresh. Pair your soup with warm pita bread. It adds a nice touch and makes the meal more filling. You can dip the pita into the soup for added flavor. Pro Tips Use Fresh Ingredients: For the best flavor, opt for fresh chicken, vegetables, and lemons. Fresh ingredients enhance the overall quality and taste of the soup. Don't Rush the Tempering: When adding the egg mixture to the soup, take your time with tempering. This prevents curdling and ensures a smooth and creamy texture. Adjust the Lemon to Your Taste: The amount of lemon juice can be adjusted based on your preference for tartness. Start with less and add more if desired for a brighter flavor. Make it a Meal: Serve the soup with crusty bread or warm pita on the side. This will complement the soup and make for a hearty meal. {{image_4}} You can change up the protein in this soup easily. Try using shrimp instead of chicken. Shrimp cooks fast and adds a nice seafood flavor. If you prefer a plant-based option, use tofu. Tofu absorbs flavors well and gives a nice texture. Adding leafy greens is also a great idea. Spinach is a soft green that wilts down quickly. Kale is a bit tougher and holds its shape better. Both add nutrients and color to the soup. Fresh herbs can bring a bright taste to your soup. You might use dill or thyme for a new twist. They add a fragrant aroma and make the dish feel more vibrant. You can also adjust the soup's acidity with citrus. If you love lemon, add more juice or zest. A splash of lime juice can also work well, giving a different flavor. This balance of acidity makes the soup more refreshing and tasty. To keep your soup fresh, store it in an airtight container. Make sure to cool it down before sealing. Place it in the fridge if you plan to eat it within 3-4 days. When reheating, pour the soup into a pot over medium heat. Stir it often until it's warm. You can also use a microwave. Heat it in a bowl, stirring every 1-2 minutes until hot. If you want to save some for later, freezing is a great option. Let the soup cool completely. Then, pour it into freezer-safe bags or containers. Be sure to leave some space for expansion. To thaw it, move the soup to the fridge a day before you want to eat it. For quick thawing, place the sealed bag in a bowl of cold water. Once thawed, reheat it on the stove or in the microwave. Stir well to ensure it heats evenly. Greek Lemon Chicken Soup is a warm, comforting dish. It blends tender chicken, fresh veggies, and orzo pasta. The soup shines with bright lemon flavor. The eggs add creaminess and richness to each spoonful. Yes, you can make Greek Lemon Chicken Soup ahead of time. It tastes even better the next day. Store it in the fridge for up to three days. Just reheat it slowly on the stove. If you don't have orzo, you can use rice or small pasta shapes. Quinoa or even barley work well, too. These options still give a great texture to your soup. In this guide, you learned how to make Greek Lemon Chicken Soup. We covered the main ingredients like chicken, broth, and orzo. The step-by-step instructions helped you prepare, cook, and cream this dish perfectly. I shared tips to avoid curdled eggs and offered serving suggestions. Don’t forget variations to make it your own. Enjoy storing and reheating leftovers easily. With these tips and tricks, you're ready to make a delicious soup that warms the soul. Cook with confidence and impress your friends and family!$

A comforting and tangy chicken soup with orzo pasta, enriched with lemon and eggs.

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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
4 large carrots, diced
3 stalks celery, diced
1 medium onion, diced
1 cup orzo pasta
4 large eggs
1/2 cup fresh lemon juice
1 zest lemon
2 tablespoons olive oil
1/2 teaspoon dried oregano
to taste salt and pepper
for garnish fresh parsley, chopped

Instructions

Begin by heating the olive oil in a large pot over medium heat. Once hot, add the diced onion, celery, and carrots. Sauté the vegetables for about 5 minutes until they are softened and fragrant.
Next, take the boneless chicken breasts and add them to the pot along with the chicken broth. Increase the heat to bring the mixture to a gentle simmer. Cover and cook for about 20 minutes, or until the chicken is completely cooked through and no longer pink in the center.
Carefully remove the chicken from the pot and place it on a cutting board to cool for a few minutes. While the chicken is cooling, stir in the orzo pasta and dried oregano into the simmering broth. Cook the orzo according to the package instructions, which typically takes about 8-10 minutes, until al dente.
As the orzo cooks, shred the slightly cooled chicken using two forks. Once shredded, return the chicken to the pot, mixing it back into the soup.
In a separate bowl, whisk together the eggs, fresh lemon juice, and lemon zest until the mixture is smooth and well combined.
To incorporate the egg mixture without curdling, slowly ladle a small amount of the hot soup broth into the egg mixture while whisking constantly. This process helps to temper the eggs. After combining, gradually pour the tempered egg mixture back into the pot while stirring gently.
Stir the soup thoroughly and season with salt and pepper to your liking. Allow it to simmer for an additional 2-3 minutes to ensure everything is heated through and well blended.
Serve the soup hot in bowls, garnished with freshly chopped parsley for a vibrant finish.

Notes

Serve with warm pita bread for a complete meal.

Keyword chicken, healthy, lemon, orzo, soup