Lemon-Infused Greek Chicken Soup

$To make Greek Lemon Chicken Soup, you need the following: - 1 lb boneless, skinless chicken breasts, diced into bite-sized pieces - 1 medium onion, finely chopped - 2 garlic cloves, minced - 3 medium carrots, peeled and sliced into rounds - 2 celery stalks, sliced - 6 cups low-sodium chicken broth - 1 cup orzo pasta - 2 large eggs, at room temperature - 3 tablespoons freshly squeezed lemon juice - Zest of 1 lemon - 1 teaspoon dried oregano - Salt and freshly cracked black pepper to taste - Fresh parsley, chopped (for garnish) These ingredients come together to create a warm bowl of comfort. The chicken offers protein, while the veggies add color and texture. The lemon juice and zest bring bright flavors that make this soup special. Garnishes can enhance your soup's look and taste. Here are some tasty options: - Fresh parsley, chopped - Lemon wedges for extra zing - Crumbled feta cheese for creaminess Adding garnishes can make your soup feel more gourmet. They add a fresh taste and make your dish look beautiful. If you need to swap an ingredient, don’t worry. Here are some easy substitutions: - Use turkey instead of chicken for a leaner option. - Swap orzo for rice or another small pasta. - If you don’t have fresh lemon, bottled lemon juice works too. - For a vegetarian option, use vegetable broth and add more vegetables. These swaps keep the soup tasty while making it easier for you to cook. Don't hesitate to get creative! {{ingredient_image_2}} Start by heating a swirl of olive oil in a large pot over medium heat. Add the finely chopped onion and sauté for about 5 minutes. You want it to be soft and fragrant. Next, toss in the minced garlic and diced chicken. Add the sliced carrots and celery. Cook everything for about 5 to 7 minutes. Stir often, so the chicken turns white and the veggies soften. Now, pour in the low-sodium chicken broth. Bring the mixture to a rolling boil. Once boiling, lower the heat and let it simmer for about 15 minutes. This helps the flavors blend nicely. After that, stir in the orzo pasta. Cook according to the package instructions, usually for 8 to 10 minutes. You want the pasta to be al dente, with a nice bite. While the soup is cooking, let's prepare the egg mixture. In a medium bowl, whisk together the eggs, lemon juice, and lemon zest until smooth. This step is key for that creamy texture. To prevent the eggs from scrambling, we need to temper them. Gradually add a ladle of hot soup broth into the bowl while whisking. This warms the eggs gently. Once tempered, slowly pour the egg mixture back into the pot. Stir gently to combine everything. Let the soup simmer for another 2 minutes. This thickens the soup while keeping it silky. Season with dried oregano, salt, and freshly cracked black pepper to taste. Finally, remove the pot from heat and let it cool for a bit. Serve the soup in warmed bowls. Top each serving with freshly chopped parsley and a lemon wedge on the side. This adds a burst of flavor and a nice touch to your dish. Enjoy your Greek Lemon Chicken Soup! To make your Greek lemon chicken soup creamier, use a few simple tricks. First, add a splash of heavy cream or coconut milk after you temper the eggs. This softens the soup's texture and enhances its richness. You can also blend a small portion of the soup in a blender. Pour it back in to give a thick, creamy base. Storing your soup properly keeps it fresh longer. Allow the soup to cool completely before putting it in the fridge. Use an airtight container for best results. This helps keep flavors intact. You can store the soup for up to three days. If you want to keep it longer, freeze it. Just remember to leave some space in the container, as soup expands when frozen. Avoid these common mistakes for the best results. First, don’t skip the tempering step with the eggs. This prevents them from scrambling. Second, watch the cooking time for the orzo. If you overcook it, the pasta will become mushy. Lastly, always taste before serving. Adjust the salt and pepper to your liking. This ensures each bowl is flavorful and satisfying. Pro Tips Use Fresh Ingredients: Opt for fresh herbs and vegetables to enhance the flavor profile of your soup. Fresh produce can make a significant difference in taste. Egg Tempering Technique: When adding the egg mixture, always temper it first to prevent curdling. Gradually whisk in hot broth to warm the eggs before combining with the soup. Adjust Consistency: If your soup is too thick, add more broth to reach your desired consistency. Conversely, if it's too thin, let it simmer a bit longer to thicken up. Garnish with Care: A sprinkle of fresh parsley not only adds color but also freshness. Consider adding a drizzle of olive oil for an extra touch of richness. {{image_4}} You can boost the flavor by adding Mediterranean ingredients. Try tossing in some fresh spinach or kale. These greens add color and nutrients. You might also think about adding cherry tomatoes. They give a sweet pop that contrasts with the lemon. Feta cheese can be crumbled on top for a salty kick. These additions make your soup even more vibrant and delicious. If you want a meat-free option, it’s easy to adapt. Instead of chicken, use chickpeas or white beans. They add protein and fiber. Replace chicken broth with vegetable broth to keep it flavorful. You can also add diced zucchini or bell peppers for more texture. This vegetarian version keeps the lemony taste while being hearty and satisfying. Want to give your soup a kick? You can spice it up in simple ways. Add red pepper flakes for a gentle heat. If you prefer a bolder flavor, toss in some diced jalapeños. For a unique twist, add harissa or a splash of hot sauce. These spicy options balance well with the lemon and chicken. Adjust the heat to your liking to create your perfect bowl. Once you finish your soup, let it cool down first. Then, transfer the soup to an airtight container. You can store it in the fridge for up to three days. Make sure to keep the soup covered to keep it fresh. If you have any garnishes, store them separately to keep them fresh. Freezing is a great option for storing Greek lemon chicken soup. Use freezer-safe containers or bags for best results. Leave some space at the top, as soup expands when frozen. You can freeze it for up to three months. When you are ready to eat it, just thaw it in the fridge overnight. To reheat, pour the soup into a pot over medium-low heat. Stir it often until it warms up. You can also use a microwave; just heat it in short intervals. Stir well between heating to ensure it warms evenly. If the soup seems thick, add a splash of broth or water to loosen it up. Enjoy your comforting bowl of soup again! Yes, you can use other pasta types. Try small shapes like ditalini or fusilli. These will fit well in the soup. Orzo gives a nice texture, but other pastas work too. Just adjust cooking times based on the pasta you choose. Always check the package for the right cooking time. You can store Greek Lemon Chicken Soup in the fridge for up to four days. Make sure to place it in an airtight container. This keeps the soup fresh and tasty. If you want to keep it longer, consider freezing it. When frozen, it lasts up to three months. Yes, you can make this soup dairy-free easily. Skip the eggs if you want a lighter version. The lemon juice and zest still give it a great flavor. You can also use a dairy-free broth. This way, you keep that rich taste without using dairy. This blog post shared how to make Greek Lemon Chicken Soup. We covered main ingredients and optional garnishes. I provided tips for perfecting the soup and detailed how to store leftovers. You learned about variations, like adding Mediterranean ingredients or making it vegetarian. As you try this recipe, remember to enjoy the cooking process. Each step brings you closer to a warm bowl of comfort. Happy cooking!$

Lemon-Infused Greek Chicken Soup

A refreshing and hearty chicken soup infused with lemon, perfect for any occasion.

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Prep Time 15

Cook Time 30

Total Time 45

Course Main Course

Cuisine Greek

Servings 4

Calories 300 kcal

Ingredients

1 lb boneless, skinless chicken breasts, diced into bite-sized pieces
1 medium onion, finely chopped
2 cloves garlic, minced
3 medium carrots, peeled and sliced into rounds
2 stalks celery, sliced
6 cups low-sodium chicken broth
1 cup orzo pasta
2 large eggs, at room temperature
3 tablespoons freshly squeezed lemon juice
1 lemon zest of
1 teaspoon dried oregano
to taste salt and freshly cracked black pepper
to garnish fresh parsley, chopped

Instructions

In a large pot, heat a swirl of olive oil over medium heat. Add the chopped onion and sauté, stirring occasionally, until it becomes translucent and fragrant, about 5 minutes.
Incorporate the minced garlic, diced chicken, sliced carrots, and sliced celery. Continue cooking for an additional 5-7 minutes, stirring frequently, until the chicken pieces are no longer pink and the vegetables begin to soften.
Carefully pour in the chicken broth, then increase the heat to bring the mixture to a rolling boil. Once boiling, reduce the heat to low and allow the soup to simmer gently for about 15 minutes, letting the flavors meld together.
Stir in the orzo pasta and cook according to the package instructions, usually around 8-10 minutes, or until the pasta is cooked al dente and retains its slight firmness.
Meanwhile, in a medium bowl, whisk together the eggs, lemon juice, and lemon zest until the mixture is smooth and well combined.
To temper the egg mixture and prevent it from scrambling, gradually add a ladle of the hot soup broth into the bowl while whisking constantly. This process allows the eggs to warm up gently.
Once tempered, slowly pour the egg mixture back into the pot with the soup, stirring gently to blend everything together. Let the soup simmer for an additional 2 minutes to thicken slightly while still maintaining a silky texture.
Season the soup with dried oregano, and adjust with salt and freshly cracked black pepper to taste, ensuring a delightful balance of flavors.
Remove the pot from heat and let the soup cool slightly before serving.

Notes

Serve in warmed bowls with a sprinkle of parsley and a lemon wedge for garnish.

Keyword chicken soup, Greek, healthy, lemon, orzo