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To make Greek Lemon Chicken Soup, you need a few simple ingredients. Here’s the detailed list: - 1 pound boneless, skinless chicken breasts - 6 cups chicken broth - 1 cup orzo pasta - 2 large carrots, diced - 1 onion, finely chopped - 3 cloves garlic, minced - 3 large eggs - 1/3 cup fresh lemon juice - Zest of 1 lemon - 1 teaspoon dried oregano - 1 teaspoon salt (adjust to taste) - 1/2 teaspoon black pepper - 2 tablespoons olive oil - Fresh parsley, chopped (for garnish) - Lemon wedges (for serving) Each item plays a key role in creating the soup's flavor and texture. The chicken adds protein, while the broth serves as a warm base. Orzo pasta gives it heartiness. Carrots, onion, and garlic provide a sweet and savory taste. Fresh lemon juice and zest brighten the soup, making it refreshing. Eggs bring a creamy consistency. You can adjust the salt and pepper to fit your taste. For garnish, fresh parsley adds color and a hint of earthiness. Lastly, lemon wedges enhance that zesty flavor when serving. {{ingredient_image_1}} 1. Start by heating 2 tablespoons of olive oil in a large pot over medium heat. 2. Add 1 finely chopped onion and sauté for about 5 minutes. The onion should be soft and clear. 3. Next, stir in 2 diced carrots and 3 minced garlic cloves. Cook for another 2-3 minutes. You want those nice smells to fill your kitchen! 4. Now, add 1 pound of boneless, skinless chicken breasts to the pot. Pour in 6 cups of chicken broth. Bring this mixture to a simmer. 5. Let it cook for 15-20 minutes, or until the chicken is fully cooked. It should be tender and juicy. 6. Remove the chicken from the pot and set it aside to cool for a bit. 7. Stir in 1 cup of orzo pasta into the broth. Cook for about 8-10 minutes until it is tender. 8. While the orzo cooks, shred the chicken into bite-sized pieces using two forks. 1. In a bowl, whisk together 3 large eggs, 1/3 cup of fresh lemon juice, zest of 1 lemon, 1 teaspoon of dried oregano, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Make sure it is well mixed. 2. Once the orzo is cooked, reduce the heat to low. To temper the egg mixture, slowly add a ladle of hot broth to it. Whisk continuously as you pour in the broth. This step stops the eggs from scrambling. 1. Gradually stir the tempered egg mixture back into the soup pot, stirring to keep it smooth and creamy. 2. Now, add the shredded chicken back into the pot. Let the soup heat through for another 2-3 minutes. 3. Taste and adjust the seasoning as needed. You may want to add a pinch more salt or pepper. This Greek Lemon Chicken Soup is ready to serve! How to avoid scrambling the eggs To keep the eggs smooth, you must temper them. Start by whisking the eggs with lemon juice, zest, oregano, salt, and pepper. Gradually add a ladle of hot broth to the egg mix while whisking. This warms the eggs slowly and prevents them from cooking too fast. Once mixed, stir it back into the soup. This will give you a creamy texture without any lumps. Achieving the perfect soup consistency For a nice balance, cook the orzo until tender but not mushy. The orzo will soak up some broth, so keep an eye on the texture. If the soup gets too thick, just add more chicken broth. Stir gently to combine everything. Presentation ideas Serve the soup in warm bowls. Top it with fresh parsley and a lemon wedge for color and flavor. This adds a nice touch and makes the dish look inviting. You can also sprinkle some extra oregano on top for a pop of flavor. Recommended sides for a complete meal Pair this soup with a side salad or some crusty bread. A light Greek salad made with cucumber, tomatoes, and feta cheese complements the soup well. It adds freshness and crunch, making your meal satisfying. Prep in advance Chop the veggies and shred the chicken ahead of time. You can do this the day before and store them in the fridge. This way, when you are ready to cook, everything is ready to go. It saves time and makes cooking less stressful. Freezing portions You can freeze leftover soup in airtight containers. Just make sure to leave some space at the top for expansion. When you want to enjoy it later, thaw it overnight in the fridge. Reheat it gently on the stove, adding a splash of broth if needed. This makes for an easy meal later! Pro Tips Use Fresh Ingredients: Always opt for fresh lemons and herbs to enhance the flavor of your dish. Fresh ingredients add brightness and depth that dried versions cannot replicate. Perfectly Cooked Orzo: To prevent the orzo from becoming mushy, make sure to cook it al dente. It will continue to soften slightly after being added to the hot broth. Tempering Eggs: When adding the egg mixture to the broth, always temper it first by slowly whisking in hot broth. This technique ensures a smooth, creamy texture without scrambling the eggs. Garnish Wisely: A sprinkle of fresh parsley and a wedge of lemon not only enhance the presentation but also add a burst of flavor that complements the soup. {{image_2}} You can switch up the protein in this soup. Try turkey instead of chicken for a nice change. Tofu works great too if you want a meatless option. It adds a different texture and is very filling. If you're looking for gluten-free choices, replace orzo with rice or a gluten-free pasta. These options keep the soup hearty and delicious without the gluten. Adding spices can give your soup a fun twist. Try adding a pinch of cumin or paprika for warmth. Fresh herbs like dill or thyme can also brighten up the flavors. You can play with the soup's acidity too. Instead of just lemon juice, try lime or orange juice for a unique taste. Each citrus adds its own zing, making the soup feel fresh and new. To keep your Greek lemon chicken soup fresh, first cool it completely. Store the soup in an airtight container. It helps if you divide it into smaller portions. This way, you can easily grab a bowl when hungry. For refrigeration, place the soup in the fridge right after it cools. It should stay fresh for up to four days. If you want to freeze it, use freezer-safe containers or bags. Leave some space at the top, as the soup will expand when frozen. This soup can last for about three months in the freezer. To reheat, thaw the soup in the fridge overnight. Warm it gently on the stove over low heat. Stir often to keep it smooth and creamy. In the fridge, your soup lasts for about four days. After that, it may start to lose flavor or freshness. You can tell if the soup has gone bad by looking for changes in color or smell. If it smells sour or looks cloudy, it's best to throw it out. Always trust your senses! Greek Lemon Chicken Soup is a warm and bright dish. It combines chicken, orzo pasta, and lemon. This soup has a creamy texture from eggs. Fresh herbs and spices add flavor, making it comforting and delicious. Yes, you can make this soup ahead of time. Prepare it fully and store it in the fridge. Reheat it gently when you are ready to enjoy. Just remember the orzo will soak up broth. If your soup is too thick, add more broth or water. Stir it in slowly until you reach your desired consistency. This will help keep the flavors balanced and delicious. Yes, this soup can be frozen. Let it cool completely before putting it in a freezer-safe container. It will last up to three months in the freezer. Thaw it overnight in the fridge before reheating. Absolutely! You can use any small pasta you like. Try ditalini, small shells, or even rice. Just adjust the cooking time according to the type of pasta you choose. In this post, we explored how to make a delicious Greek Lemon Chicken Soup. We covered the ingredients, preparation steps, and tips to ensure great results. Cooking should be fun and easy. Remember to experiment with flavors and make it your own! Don’t hesitate to try different proteins or herbs. This soup warms the soul and serves well. With simple storage tips, you can enjoy this dish later. Now, gather your ingredients and start cooking! Enjoy a bowl of comfort that you created.

Lemony Greek Chicken Delight

A refreshing and hearty chicken soup with orzo, lemon, and fresh herbs.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Greek
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 pound boneless, skinless chicken breasts
  • 6 cups chicken broth
  • 1 cup orzo pasta
  • 2 large carrots, diced
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 3 large eggs
  • 1/3 cup fresh lemon juice
  • 1 unit zest of 1 lemon
  • 1 teaspoon dried oregano
  • 1 teaspoon salt (adjust to taste)
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 unit fresh parsley, chopped (for garnish)
  • 1 unit lemon wedges (for serving)

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
  • Stir in the diced carrots and minced garlic, cooking for an additional 2-3 minutes until fragrant.
  • Add the chicken breasts to the pot and pour in the chicken broth. Bring the mixture to a simmer and let it cook for approximately 15-20 minutes, or until the chicken is cooked through.
  • Remove the chicken from the pot and set aside to cool slightly. Stir in the orzo pasta into the broth, cooking for about 8-10 minutes or until tender.
  • While the orzo is cooking, shred the chicken into bite-sized pieces.
  • In a bowl, whisk together the eggs, lemon juice, lemon zest, oregano, salt, and pepper until well combined.
  • Once the orzo is ready, reduce the heat to low and temper the egg mixture by slowly adding a ladle of hot broth to it while whisking continuously. This will prevent the eggs from scrambling.
  • Gradually stir the tempered egg mixture back into the pot of soup, continually stirring to ensure a smooth and creamy consistency.
  • Add the shredded chicken back into the pot and let the soup heat through for another 2-3 minutes.
  • Adjust seasoning as needed, and serve hot.

Notes

Serve the soup in warm bowls, garnished with fresh parsley and a lemon wedge on the side for an extra burst of flavor. Enjoy!
Keyword chicken, Greek, lemon, orzo, soup