Zesty Greek Lemon Chicken Soup

$Chicken and Broth Components - 1 lb boneless, skinless chicken breasts - 8 cups of high-quality chicken broth Vegetables Used - 1 medium onion, finely chopped - 3 cloves of garlic, minced - 2 large carrots, diced into small pieces - 1 cup celery, diced - 1 cup orzo pasta Seasoning and Garnish - 3 large eggs - 1/2 cup freshly squeezed lemon juice (about 3 lemons) - 1 teaspoon of dried oregano - Salt and freshly ground black pepper, to taste - Fresh dill or parsley, chopped for garnish Greek Lemon Chicken Soup is hearty and full of flavor. The chicken gives it a rich base. The broth is key; I always use high-quality chicken broth for best results. Fresh vegetables add crunch and nutrition. The orzo pasta makes it filling and fun to eat. Lemon juice brightens the soup. It gives a refreshing twist you will love. The eggs add creaminess without heavy cream. Herbs like dill or parsley finish it off neatly. They add color and a fresh taste. Using these fresh ingredients makes a big difference. {{ingredient_image_2}} 1. Initial Heating and Sautéing Start by heating a large pot over medium heat. Add the finely chopped onion and minced garlic. Sauté for about 3-4 minutes. Stir occasionally until the onion turns soft and clear. 2. Cooking the Chicken and Vegetables Next, add the diced carrots and celery to the pot. Stir often and cook for 5 minutes. This helps the vegetables soften and blend their flavors. Carefully pour in the chicken broth, bringing it to a gentle boil. Once it boils, add the chicken breasts. Lower the heat to keep a steady simmer. Cover the pot and cook for about 20 minutes. The chicken should be cooked through and no longer pink. After cooking, take the chicken out and place it on a cutting board. Shred the chicken with two forks into bite-sized pieces and set aside. 3. Adding Orzo and Tempering Eggs While the broth simmers, add the orzo pasta to the pot. Cook it according to package instructions, which usually takes around 8-10 minutes. The orzo should be al dente. In a mixing bowl, whisk the eggs and freshly squeezed lemon juice together until smooth. Once the orzo is ready, take a small ladleful of the hot broth and pour it into the egg mix, whisking all the time. This process, called tempering, keeps the eggs from curdling. Gradually pour this tempered egg mix back into the pot, stirring continuously. This creates a creamy soup. Gently fold in the shredded chicken and dried oregano. Season with salt and freshly ground black pepper to taste. Let the soup warm through for a couple of minutes. Serve hot, garnished with fresh dill or parsley for added flavor. Choosing the Right Broth Start with high-quality chicken broth. The broth is the base of your soup. It adds warmth and depth. If you use homemade broth, the flavor will be even better. Store-bought options can work too, just check the label for quality ingredients. Importance of Fresh Ingredients Fresh ingredients make a big difference. Use fresh chicken, vegetables, and herbs. Fresh lemon juice gives the soup its zesty kick. Avoid dried herbs when possible. Fresh dill or parsley will add color and taste. Proper Tempering Technique Tempering eggs is key for a smooth soup. Mix the eggs with lemon juice in a bowl. Slowly add hot broth while whisking. This keeps the eggs from cooking too fast. Then, add the egg mix back into the soup. Stir constantly to create a creamy texture. This simple step makes your soup rich and silky. Pro Tips Use Quality Broth: The flavor of your soup largely depends on the quality of the chicken broth. Opt for homemade or high-quality store-bought broth for a rich taste. Fresh Ingredients: Using fresh herbs like dill or parsley not only enhances the flavor but also adds a vibrant color to your soup. Always opt for fresh over dried when possible. Tempering Eggs: When adding the egg and lemon mixture to the soup, remember to temper the eggs by slowly mixing in hot broth. This prevents the eggs from curdling and helps achieve a creamy consistency. Customize Seasoning: Feel free to adjust the seasoning according to your taste. Adding a pinch of cayenne pepper can give your soup an extra kick if you enjoy spice! {{image_4}} Alternate Proteins You can swap chicken for turkey. It gives a similar taste and texture. If you want, use cooked shrimp for a seafood twist. Tofu is another great choice for a lighter option. Gluten-Free Options To make this soup gluten-free, skip the orzo. Instead, use rice or quinoa. Both options work well and keep the soup hearty. Make sure any broth you use is gluten-free too. Vegetarian Alternatives You can make this soup vegetarian by using vegetable broth. Instead of chicken, add chickpeas or lentils for protein. These beans make the soup filling and rich in flavor. You can also add more veggies like spinach or zucchini for extra nutrition. Refrigeration Tips Store leftover Greek Lemon Chicken Soup in an airtight container. Make sure it cools down first. It will last in the fridge for about three to four days. When ready to eat, check for any off smells or flavors. Freezing Guidelines If you want to keep it longer, freezing is a great option. Use freezer-safe containers or bags. Leave some space at the top, as the soup will expand when frozen. It can last for up to three months in the freezer. Remember to label the container with the date. Reheating Instructions To reheat, thaw the soup in the fridge overnight if frozen. Heat it on the stove over medium heat, stirring often. If it seems too thick, add a splash of broth or water to thin it. You can also use a microwave, heating in short bursts and stirring in between. Enjoy your warm soup! Can I use leftover chicken? Yes, you can use leftover chicken. Shredded rotisserie chicken works great. Just add it when you mix in the orzo pasta. This saves cooking time and adds flavor. How do I make it creamier? You can make it creamier by adding more eggs. Whisk in an extra egg with the lemon juice. This gives the soup a richer texture. You can also stir in a splash of cream for added smoothness. Is it possible to make it in advance? Yes, you can make it in advance! Cook the soup and let it cool. Store it in the fridge for up to three days. Just remember to add the orzo when you reheat it. This keeps the pasta from getting mushy. To make a great Greek lemon chicken soup, start with fresh ingredients and a good broth. Follow the steps carefully to ensure rich flavor. Don’t forget to try the variations to make it your own. Proper storage keeps leftovers tasty for later. Enjoy this comforting dish any day. With these tips, your soup will shine. You can impress yourself and others with your cooking. Now, gather your ingredients and start cooking!$

Zesty Greek Lemon Chicken Soup

A refreshing and flavorful chicken soup with a zesty lemon twist, perfect for any occasion.

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Prep Time 15

Cook Time 35

Total Time 50

Course Main Course

Cuisine Greek

Servings 6

Calories 300 kcal

Ingredients

1 lb boneless, skinless chicken breasts
8 cups high-quality chicken broth
1 medium onion, finely chopped
3 cloves garlic, minced
2 large carrots, diced into small pieces
1 cup celery, diced
1 cup orzo pasta
3 large eggs
0.5 cup freshly squeezed lemon juice (about 3 lemons)
1 teaspoon dried oregano
to taste salt
to taste freshly ground black pepper
for garnish fresh dill or parsley, chopped

Instructions

Begin by heating a large pot over medium heat. Add the finely chopped onion and minced garlic. Sauté for approximately 3-4 minutes, stirring occasionally, until the onion is soft and translucent.
Introduce the diced carrots and celery to the pot. Stir frequently and cook for an additional 5 minutes, allowing the vegetables to soften.
Carefully pour in the chicken broth, bringing it to a gentle boil over medium-high heat.
Once boiling, add the chicken breasts to the pot. Reduce the heat to maintain a simmer. Cover the pot and cook for about 20 minutes or until the chicken is no longer pink in the center and cooked through.
After cooking, remove the chicken from the pot and transfer it to a cutting board. Using two forks, shred the chicken into bite-sized pieces and set aside.
While the broth is still simmering, add the orzo pasta to the pot and cook according to package instructions, typically around 8-10 minutes, until al dente.
As the orzo cooks, take a mixing bowl and whisk together the eggs and freshly squeezed lemon juice until fully combined and smooth.
Once the orzo is cooked, take a small ladleful of the hot broth (about 1/2 cup) and slowly pour it into the egg mixture, whisking constantly. This process is known as tempering and will keep the eggs from curdling.
Gradually pour the tempered egg mixture back into the pot, stirring continuously to ensure a smooth and creamy soup.
Gently fold in the shredded chicken and dried oregano, then season the soup with salt and freshly ground black pepper to taste. Allow the soup to warm through for a couple of extra minutes.
Serve your Zesty Greek Lemon Chicken Soup hot, garnished with a sprinkle of fresh dill or parsley for a burst of flavor and color. Enjoy!

Notes

Garnish with fresh dill or parsley for added flavor.

Keyword chicken, Greek, lemon, orzo, soup