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To make Greek Lemon Chicken Soup, gather these ingredients: - 1 pound boneless, skinless chicken breasts - 1 tablespoon extra virgin olive oil - 1 medium onion, finely chopped - 2 cloves garlic, minced - 4 cups low-sodium chicken broth - 1 cup water - 1 cup carrots, diced - 1 cup celery, diced - 1 cup orzo pasta - 3 large eggs - Juice of 2 fresh lemons - Zest of 1 lemon - Salt and freshly ground black pepper to taste - Fresh dill sprigs, for garnish - Crushed red pepper flakes (optional, for a kick of heat) This soup is not only tasty but also good for you. Each serving brings: - About 300 calories - 25 grams of protein - 15 grams of carbs - 10 grams of fat - Plenty of vitamins from fresh veggies You get a balanced meal that warms you inside and out. Using fresh ingredients is key for this soup. Fresh chicken makes the broth rich and flavorful. Fresh herbs like dill add vibrant taste. Fresh lemons give the best zing. Dried ingredients lack that bright flavor. While dried herbs work in a pinch, I recommend fresh. For the chicken broth, low-sodium options cut down on salt. This lets the lemon shine. Trust me, fresh items make a huge difference! If you want the full experience, check the Full Recipe for detailed steps. First, gather all your ingredients. This helps things go smoothly. You need: - 1 pound boneless, skinless chicken breasts - 1 tablespoon extra virgin olive oil - 1 medium onion, finely chopped - 2 cloves garlic, minced - 4 cups low-sodium chicken broth - 1 cup water - 1 cup carrots, diced - 1 cup celery, diced - 1 cup orzo pasta - 3 large eggs - Juice of 2 fresh lemons - Zest of 1 lemon - Salt and freshly ground black pepper to taste - Fresh dill sprigs, for garnish - Crushed red pepper flakes (optional, for a kick of heat) Now, chop the onion and mince the garlic. This will add great flavor. Dice the carrots and celery too. These veggies bring color and health to the soup. Start cooking by heating the olive oil in a large pot. Use medium heat. When it's hot, add the chopped onion. Sauté it for about 5 minutes until it’s soft and clear. Next, add the minced garlic. Stir it for 1-2 minutes until it smells great. Then, place the chicken breasts in the pot. Pour in the chicken broth and water. Bring this to a gentle boil. Lower the heat and let it simmer for 15-20 minutes. Your chicken should be cooked and tender. After that, take the chicken out and let it cool. Shred it into small pieces with two forks. While the chicken cools, toss in the diced carrots and celery. Let them simmer for about 10 minutes until they are tender. Now, add the orzo pasta and the shredded chicken back to the pot. Cook for another 8-10 minutes until the pasta is just right. To make the soup creamy, you need to temper the eggs. In a bowl, whisk the eggs with the lemon juice and zest. This mix should be smooth. Next, take a bit of hot broth from the pot and slowly add it to the egg mixture. Whisk it all the time. This step stops the eggs from curdling. Finally, pour the tempered egg mixture back into the pot. Keep stirring to mix it well. Let the soup cook for another 2-3 minutes. This will thicken it slightly. Taste your soup and add salt and pepper as needed. For some heat, sprinkle on crushed red pepper flakes. This method creates a rich, flavorful, and nourishing dish. You can find the full recipe online for more details. To make the best Greek lemon chicken soup, focus on fresh ingredients. Use high-quality chicken and fresh herbs. The lemon juice adds brightness, while the eggs create creaminess. Always temper the eggs slowly with hot broth to avoid curdling. Stir constantly for a smooth blend. Adjust seasoning to your taste, using salt and pepper wisely. A touch of crushed red pepper flakes can add a nice kick. Avoid overcooking the chicken. It can become dry and tough. Watch the orzo closely; cook it just until al dente. If you cook it too long, it can turn mushy. Do not skip the tempering step for the eggs. This step is key for a creamy texture. Lastly, don't forget to taste as you go. Adjust flavors gradually for the best outcome. Serve the soup hot in colorful bowls. Garnish with fresh dill and a sprinkle of lemon zest. This adds flavor and visual appeal. Pair the soup with warm pita bread for a delightful side. A simple side salad with cucumbers and tomatoes complements the dish well. You can find the full recipe linked above for step-by-step guidance. {{image_4}} You can make a great vegetarian version of Greek lemon soup. Instead of chicken, use chickpeas or white beans for protein. Replace chicken broth with vegetable broth for a rich base. Add extra veggies like spinach, zucchini, or bell peppers for more flavor and nutrients. You still have that lovely lemon taste, plus a fresh twist! The Instant Pot makes this soup quick and easy. Start by sautéing the onion and garlic in the pot. Then, add the chicken, broth, and water. Seal the lid and cook on high pressure for about 10 minutes. Once done, shred the chicken and follow the rest of the steps from the Full Recipe. This method saves time and keeps the flavors rich and satisfying. To make this dish gluten-free, swap orzo for gluten-free pasta or rice. Be sure to check labels on your broth and other ingredients to avoid hidden gluten. This way, you can still enjoy all the savory goodness of Greek lemon chicken soup without worrying about gluten. You can store your Greek lemon chicken soup in the fridge. Place it in an airtight container. This soup stays fresh for about three days. Make sure to cool it fully before sealing the container. This helps keep the soup safe and tasty. Want to save some for later? You can freeze the soup too. Use a freezer-safe container or bag. Leave some space at the top, as the soup will expand when frozen. It stays good for about three months. When you're ready to eat it, thaw it in the fridge overnight. When you want to enjoy your soup again, reheat it on the stove. Use low to medium heat. Stir it often to prevent sticking. If it is too thick, add a splash of chicken broth or water. You can also microwave it, but check it often to avoid hot spots. Enjoy your warm and comforting soup! For the full recipe, check out the detailed instructions above. Yes, you can use leftover chicken. It saves time and adds flavor. Just shred it and add it to the broth. Make sure to heat the chicken through. This way, you keep it juicy and tasty. If you don’t have orzo, try small pasta shapes like ditalini or or use rice. Quinoa is another great choice. Each option brings a unique texture and flavor. Just adjust cooking time as needed. To tone down the sourness, add more broth or water. You can also mix in a pinch of sugar. This small addition balances the lemon taste. Stir well and taste as you go to find your perfect flavor. Absolutely! This soup stores well. Just make it, let it cool, and put it in the fridge. Reheat it gently on the stove. If you make it ahead, the flavors deepen, making it even more delicious. For the full recipe, check out the recipe section above. This blog post covered the key elements of making a delicious Greek lemon soup. We explored the ingredients, cooking steps, and tips to perfect your dish. You learned about variations, storage options, and even answered common questions. My final thought is to embrace experimenting with flavors. This approach will enhance your cooking skills and help you create a unique soup every time. Enjoy your cooking journey!

Greek Lemon Chicken Soup

Dive into the vibrant flavors of Zesty Greek Lemon Chicken Soup with this easy recipe! Packed with tender chicken, fresh veggies, and a zesty lemon twist, this comforting soup is perfect for any day. Discover how to make this delicious dish that will brighten your mealtime. Ready to cook? Click through to explore the full recipe and bring a taste of Greece to your kitchen today!
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Ingredients
  

1 pound boneless, skinless chicken breasts

1 tablespoon extra virgin olive oil

1 medium onion, finely chopped

2 cloves garlic, minced

4 cups low-sodium chicken broth

1 cup water

1 cup carrots, diced

1 cup celery, diced

1 cup orzo pasta

3 large eggs

Juice of 2 fresh lemons

Zest of 1 lemon

Salt and freshly ground black pepper to taste

Fresh dill sprigs, for garnish

Crushed red pepper flakes (optional, for a kick of heat)

Instructions
 

In a large pot, heat the olive oil over medium heat. Once hot, add the finely chopped onion and sauté for about 5 minutes, or until the onion becomes translucent and soft.

    Incorporate the minced garlic into the pot and sauté for an additional 1-2 minutes, stirring frequently until the garlic is fragrant and lightly golden.

      Add the chicken breasts to the pot, followed by the chicken broth and water. Bring the mixture to a gentle boil, then reduce the heat, allowing it to simmer for 15-20 minutes, or until the chicken is fully cooked and tender.

        Carefully remove the chicken from the pot and transfer it to a cutting board. Let it cool for a few minutes before shredding it into bite-sized pieces.

          While the chicken cools, add the diced carrots and celery to the broth in the pot. Allow them to simmer for approximately 10 minutes, or until they are tender and vibrant.

            Once the vegetables have softened, stir in the orzo pasta along with the shredded chicken. Continue to cook for an additional 8-10 minutes, or until the orzo reaches an al dente texture.

              In a separate bowl, whisk together the eggs, lemon juice, and lemon zest until the mixture is smooth and well-combined.

                To temper the eggs, gradually ladle a bit of the hot broth from the soup into the egg mixture, whisking continuously. This step is crucial to prevent the eggs from curdling.

                  Slowly pour the tempered egg mixture back into the pot while stirring continuously to ensure a creamy consistency. Cook the soup for an additional 2-3 minutes to allow it to thicken slightly.

                    Taste the soup and season with salt and freshly ground black pepper as desired. If you're feeling adventurous, sprinkle in some crushed red pepper flakes for a touch of heat.

                      Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4-6

                        Presentation Tips:

                          Serve the soup hot in vibrant bowls, garnished generously with fresh dill sprigs and a light sprinkle of lemon zest for a pop of color. For a lovely accompaniment, offer warm pita bread or a refreshing side salad, creating a delightful and complete meal. Indulge in the bright and comforting flavors of this classic Greek dish!