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To make a bowl of Greek Lemon Chicken Soup, you need fresh and simple ingredients. Each one adds great flavor and warmth to the dish. Here’s what you will need: - 1 tablespoon olive oil - 1 medium onion, diced - 2 garlic cloves, minced - 3 medium carrots, sliced - 2 celery stalks, sliced - 1 pound boneless, skinless chicken breasts - 6 cups chicken broth - 1 cup orzo pasta (or rice) - 1 teaspoon dried oregano - 1 lemon, juiced and zested - 2 eggs - Fresh dill or parsley, for garnish - Salt and pepper to taste These ingredients come together to create a bright and comforting soup. The lemon juice adds a zesty punch, while the chicken provides a hearty base. The orzo or rice gives it a nice texture. Each ingredient plays a role in making the soup warm and inviting. 1. Sautéing onions and garlic Start by heating 1 tablespoon of olive oil in a large pot. Set your heat to medium. Add the diced onion. Cook the onion for about 3-4 minutes. It should turn translucent. Then, add 2 minced garlic cloves. Cook for another minute until it smells great. 2. Adding vegetables and chicken Next, slice 3 medium carrots and 2 celery stalks. Stir these into the pot and sauté for about 5 minutes. Now, grab 1 pound of boneless, skinless chicken breasts. Place them into the pot. Pour in 6 cups of chicken broth. Bring this mix to a simmer. Cook for 20-25 minutes. The chicken should be fully cooked. 3. Cooking and shredding chicken Once the chicken is done, remove it from the pot. Set the chicken on a plate. Use two forks to shred it into bite-sized pieces. This step adds texture to your soup. 4. Integrating orzo and seasonings Return the shredded chicken to the pot. Now it’s time for the orzo. Add 1 cup of orzo pasta (or rice) along with 1 teaspoon of dried oregano. Squeeze in the juice from 1 lemon and add its zest too. Let the soup simmer for 10-12 minutes, until the orzo is tender. 5. Tempering eggs and finishing the soup In a small bowl, whisk together 2 eggs. Add a small amount of hot soup to this bowl to temper the eggs. Slowly mix this back into the pot while stirring. This helps keep the eggs from cooking too fast. Finally, season with salt and pepper to taste. Serve hot, garnished with fresh dill or parsley for extra flavor. How to avoid curdling eggs To keep the eggs from curdling, whisk them with hot soup first. This warms them gently. Then, slowly mix the eggs back into the pot while stirring. This helps create a smooth texture. Best practices for shredding chicken After cooking, let the chicken rest for a few minutes. Use two forks to pull the meat apart. This method makes it easy and gives you nice, even shreds. Flavor enhancements with herbs Fresh herbs add great taste. Try using dill or parsley as a garnish. You can also mix in chopped fresh herbs during cooking for extra flavor. Oregano is a classic choice and works well here. Overcooking vegetables Be careful not to cook the veggies too long. They should stay tender and bright. Add them to the pot in stages, so they cook evenly. Underseasoning the broth Taste your broth as you cook. Adding salt and pepper at the right time makes a big difference. You want a balanced flavor that suits your taste. Choosing the right pasta Orzo is a great choice for this soup, but you can use rice too. If you pick a different pasta, make sure it cooks well in broth. This ensures a delicious, hearty dish. {{image_2}} If you want a vegetarian or vegan version of Greek lemon chicken soup, you can easily swap out the chicken. Try using plant-based proteins like tofu or tempeh. These options absorb flavors well and add protein to your soup. You can also use chickpeas for a hearty bite. For the broth, replace chicken broth with vegetable broth. This simple change keeps the soup rich and tasty. Add a splash of lemon juice to enhance the flavor. You can still enjoy the bright, zesty taste without meat. You can switch up the pasta in this soup. If you don't have orzo, try small shells or ditalini pasta. Rice is also a great replacement. Each option brings a different texture, so pick what you like best. Adding more veggies can make the soup even better. Try bell peppers, spinach, or zucchini. These add color and nutrients. Just chop them up and toss them in with the other veggies. This way, you can personalize the soup to fit your taste and what you have on hand. To keep your Greek lemon chicken soup fresh, store it properly. - Refrigeration tips: Let the soup cool completely before putting it in the fridge. Use an airtight container. It can last for about 3-4 days. If you have leftovers, make sure to label the container with the date. This helps you remember when to use it. - Freezing guidelines: If you want to store the soup longer, freezing is a great option. Use freezer-safe containers or bags. Leave some space for expansion. The soup can last for 2-3 months in the freezer. When ready to eat, thaw it in the refrigerator overnight. Reheating your soup can bring it back to life. To do this well, follow these tips. - Best practices for reheating without loss of flavor: Heat the soup on the stove over medium heat. Stir often to avoid burning. You can also use a microwave, but cover the bowl loosely. Heat in 1-minute intervals, stirring in between. Check the temperature before serving to ensure it's hot throughout. Adding a splash of broth or water can help restore the soup's original taste and texture. What can I serve with this soup? You can serve Greek lemon chicken soup with crusty bread, a fresh salad, or roasted veggies. These sides add great texture and flavor. A light, tangy salad pairs well with the soup's richness. Can I make it gluten-free? Yes, you can make this soup gluten-free. Just use rice instead of orzo. Rice cooks well and absorbs the soup's flavors. Always check your broth for gluten-free options. How long does it take to make? This soup takes about one hour to make. Prep time is 15 minutes, and cooking takes around 45 minutes. You can enjoy a warm bowl of comfort in no time. Can I use pre-cooked chicken? Absolutely! Using pre-cooked chicken saves time. Just add it in the last few minutes of cooking. This way, it heats through without overcooking. Shredded rotisserie chicken works great here. This blog post covered everything you need for making Greek lemon chicken soup. You learned about key ingredients, step-by-step cooking methods, and valuable tips for success. I shared ways to store and reheat your soup without losing flavor. Remember, making variations can keep your meals exciting. With these insights, creating this comforting dish will be easy and enjoyable. Happy cooking!

Greek Lemon Chicken Soup

Warm up with this delightful recipe for Lively Greek Lemon Chicken Soup that will transport your taste buds straight to the Mediterranean! Discover how to combine juicy chicken, fresh veggies, and the perfect zing of lemon in a comforting broth. With simple ingredients and easy steps, this soup is perfect for weeknight dinners. Click through to explore the full recipe and enjoy a bowl of sunshine today!
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Ingredients
  

1 tablespoon olive oil

1 medium onion, diced

2 garlic cloves, minced

3 medium carrots, sliced

2 celery stalks, sliced

1 pound boneless, skinless chicken breasts

6 cups chicken broth

1 cup orzo pasta (or rice)

1 teaspoon dried oregano

1 lemon, juiced and zested

2 eggs

Fresh dill or parsley, for garnish

Salt and pepper to taste

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent.

    Stir in the minced garlic and cook for another minute until fragrant.

      Add the sliced carrots and celery to the pot and sauté for an additional 5 minutes.

        Place the chicken breasts in the pot, then pour in the chicken broth. Bring to a simmer and cook for 20-25 minutes, or until the chicken is fully cooked.

          Once the chicken is cooked, remove it from the pot and set aside on a plate. Shred the chicken using two forks.

            Return the shredded chicken to the pot, then add the orzo (or rice), dried oregano, lemon juice, and lemon zest. Simmer for another 10-12 minutes, or until the orzo is tender.

              In a small bowl, whisk together the eggs and a small amount of the hot soup (to temper the eggs). Gradually add the tempered egg mixture back into the pot, stirring continuously to prevent curdling.

                Season the soup with salt and pepper to taste.

                  Serve hot, garnished with fresh dill or parsley for a burst of color and flavor.

                    Prep Time 15 minutes | Total Time 1 hour | Servings 6