Greek Lemon Chicken Soup

$- 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 - 1 teaspoon dried oregano - Salt and pepper to taste - Juice and zest of 2 lemons - 3 large eggs - 2 tablespoons olive oil - Fresh parsley, chopped for garnish Greek Lemon Chicken Soup is bright and hearty. You start with chicken breasts, which give the soup protein. The chicken broth adds rich flavor and warmth. Orzo pasta makes the soup filling and fun to eat. Next, the vegetables bring color and taste. Diced carrots add sweetness, while onions give depth. Garlic adds a strong, fragrant note that makes the soup smell amazing. A pinch of dried oregano brings an earthy touch. For the finishing touches, the juice and zest of lemons give a bright, fresh flavor. The eggs make the soup creamy and smooth. Olive oil adds richness, and parsley brightens each bowl with color and flavor. Each ingredient plays a key role, making the soup a perfect mix of comfort and health. {{ingredient_image_2}} - Heat 2 tablespoons of olive oil in a large pot over medium heat. - Add 1 finely chopped onion. Sauté for about 5 minutes until it turns translucent and aromatic. - Stir in 3 minced garlic cloves and 2 diced carrots. Cook for 2 more minutes until the garlic smells great. - Place 1 pound of boneless, skinless chicken breasts into the pot. - Pour in 6 cups of chicken broth. Turn up the heat to bring it to a gentle boil. - Once boiling, lower the heat and let it simmer for about 15 minutes until the chicken is fully cooked. - Carefully take the chicken out of the pot and let it cool a bit. - Add 1 cup of orzo pasta and 1 teaspoon of dried oregano to the broth. Let it cook for 8-10 minutes until the orzo is just right. - Shred the chicken into bite-sized pieces while the orzo cooks. - In a bowl, whisk together 3 eggs, the juice, and zest of 2 lemons until smooth. - To temper the eggs, add a ladle of hot broth to the egg mix while stirring. This keeps the eggs from scrambling. - Gradually add the egg mixture back to the pot while stirring. - Mix the shredded chicken back into the soup. Season it with salt and pepper to taste. - Heat the soup for another 2-3 minutes until warm. - Serve hot, garnishing each bowl with fresh chopped parsley for extra flavor and color. For the best flavor, use homemade chicken broth. It adds depth and richness. If you want a tangy taste, adjust the lemon juice. Start with a little, then taste and add more if needed. This way, you control the soup's acidity. When cooking orzo, keep an eye on the time. Overcooked orzo turns mushy. Aim for al dente. If you don't have orzo, try rice or quinoa instead. These alternatives taste great and add a unique twist to your soup. Tempering eggs is key to a smooth soup. To avoid scrambling, slowly mix hot broth into the egg mixture. Whisk continuously as you add the broth. This helps keep the eggs creamy. Once combined, pour the mixture back into the pot while stirring. This method gives you a rich, velvety texture. Pro Tips Use Fresh Ingredients: Always opt for fresh lemons and quality chicken to enhance the flavor of your soup. Control the Temperature: Temper the eggs with hot broth before adding them to the soup to prevent curdling and achieve a creamy texture. Customize Your Veggies: Feel free to add other vegetables like spinach or zucchini for added nutrition and flavor. Perfect Your Orzo: Keep an eye on the orzo while cooking; it should be tender but still slightly firm (al dente) to provide the best texture in your soup. {{image_4}} You can add your own spin to Greek lemon chicken soup. Here are some ideas: - Incorporating regional spices: Try adding a pinch of cumin or coriander for warmth. These spices can give your soup a unique taste, drawing from Middle Eastern flavors. A dash of smoked paprika can also add depth. - Substituting different pasta: While orzo is traditional, feel free to swap it out for other small pasta types. You can use ditalini or even rice if you prefer. Each choice will change the texture in a fun way. Making this soup fit your diet is easy: - Making it gluten-free: To keep this soup gluten-free, simply replace the orzo with gluten-free pasta or rice. This swap keeps the comfort without gluten. - Vegetarian variations: For a vegetarian twist, skip the chicken and use vegetable broth. Add chickpeas or tofu for protein. This keeps the soup filling and hearty. Explore different ingredients for variety: - Using different types of protein: If you want to change things up, use turkey or even shrimp. Each protein brings its own flavor and texture to the dish. - Adding seasonal vegetables: Feel free to toss in seasonal veggies like spinach, zucchini, or peas. They not only add color but also boost nutrition. This soup can be a canvas for your favorite vegetables. To store leftovers, let the soup cool to room temperature. Then, pour it into an airtight container. Seal it tightly to keep it fresh. You can refrigerate the soup for up to three days. It’s best to eat it within this time for great taste. If you want to freeze the soup, use freezer-safe containers or bags. Leave some space at the top, as soup expands when frozen. This soup can last up to three months in the freezer. To thaw, place it in the fridge overnight. For quick thawing, you can use the microwave. There are a few ways to reheat the soup. You can warm it on the stove over low heat. Stir often to avoid sticking. You can also reheat it in the microwave, using a microwave-safe bowl. Cover it loosely to let steam escape. To keep the soup's texture, add a splash of broth if it seems thick. Enjoy your comforting bowl of soup! Greek Lemon Chicken Soup, also known as Avgolemono, is a classic dish from Greece. It combines bright lemon flavor with tender chicken and creamy egg. This soup is a hug in a bowl. It brings warmth and comfort, especially during cold days. In Greece, families often share this soup during holidays and special occasions. Its rich taste and creamy texture make it loved by many. Yes, you can make this soup in advance. I recommend preparing it up to the point of adding the eggs. Store the soup in the fridge for a day. When you are ready to serve it, heat the soup gently. Temper the eggs before adding them to keep the soup creamy. This way, you will avoid a grainy texture. Greek Lemon Chicken Soup pairs well with various sides. I suggest serving it with warm, crusty bread or a fresh salad. You can also enjoy it with a side of roasted vegetables. These options complement the soup's flavors nicely. They add a nice crunch and balance to the meal. To adjust the recipe for more servings, simply scale up the ingredients. For example, if you want to serve eight, double the chicken and broth. Use two cups of orzo instead of one. Keep the lemon juice and eggs in balance. This way, you maintain the creamy texture and flavor. Always taste and adjust the seasonings as needed. This blog provided a simple guide to making Greek Lemon Chicken Soup. We covered the key ingredients, step-by-step instructions, and tips to enhance your dish. Remember, using fresh broth and adjusting the lemon can boost the flavor. Explore variations to suit your taste and dietary needs. Whether you store leftovers or reheat, enjoy this comforting soup any time. Creating this dish is not just about food; it's a warm experience to share with others. Now, grab your ingredients and start cooking!$

A comforting and tangy soup made with chicken, orzo pasta, and fresh lemon.

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Prep Time 15

Cook Time 20

Total Time 35

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
2 large lemons, juice and zest
1 teaspoon dried oregano
to taste salt and pepper
2 tablespoons olive oil
for garnish fresh parsley, chopped

Instructions

Begin by heating the olive oil in a large pot over medium heat. Add the finely chopped onion and sauté for about 5 minutes until it becomes translucent and aromatic.
Next, stir in the minced garlic and diced carrots, cooking for an additional 2 minutes. The garlic should be fragrant but not browned.
Add the chicken breasts to the pot, pouring in the chicken broth. Increase the heat to bring the mixture to a gentle boil. Once boiling, reduce the heat to simmer for approximately 15 minutes, or until the chicken is fully cooked through.
Carefully remove the chicken from the pot and set it aside to cool slightly. Meanwhile, stir the orzo pasta and dried oregano into the simmering broth, allowing it to cook for 8-10 minutes, or until the orzo is tender yet al dente.
As the orzo cooks, shred the chicken into bite-sized pieces with two forks or by hand.
In a separate bowl, whisk together the eggs, lemon juice, and lemon zest until the mixture is smooth and well incorporated.
Once the orzo is done cooking, gradually add a ladleful of the hot broth to the egg mixture, whisking continuously to temper the eggs. This prevents the eggs from scrambling.
Slowly pour the tempered egg mixture back into the pot while stirring constantly. This technique creates a creamy and smooth soup base without curdling the eggs.
Reintroduce the shredded chicken to the soup, seasoning with salt and pepper to taste. Heat the soup for an additional 2-3 minutes until everything is warmed through.
Serve the soup hot, garnishing each bowl with freshly chopped parsley for a burst of color and flavor.

Notes

Serve hot and garnish with fresh parsley for added flavor.

Keyword chicken, lemon, orzo, soup