Greek Lemon Chicken Soup

$- 1 lb boneless, skinless chicken thighs - 4 cups chicken broth - 1 medium onion, finely chopped - 2 cloves garlic, minced - 2 medium carrots, diced - 2 celery stalks, diced - 3 tablespoons fresh dill, chopped - 3 tablespoons fresh parsley, chopped - 1/2 cup orzo pasta - Juice of 2 lemons - 2 large eggs - 2 tablespoons olive oil - Salt and freshly cracked pepper to taste The right mix of ingredients makes this soup special. First, chicken thighs give a rich flavor. They stay juicy and tender in the broth. The chicken broth is key, too. It adds depth and warmth, making the soup feel cozy. Next, we have the vegetables. Onions, garlic, carrots, and celery bring color and taste. They also add texture, making each bite fun. Fresh dill and parsley add a lovely herb taste. They brighten the soup and make it smell amazing. Orzo pasta adds a nice shape and chews well. It soaks up the broth and makes the soup filling. The lemon juice brings a zesty kick. It balances the rich flavors and makes the soup refreshing. Finally, the eggs give a creamy texture. They help thicken the soup without heavy cream. Salt and pepper enhance all these flavors. Each ingredient plays a part in making Greek Lemon Chicken Soup a dish you will love. {{ingredient_image_2}} - Heating the Oil and Sautéing Vegetables Start by heating 2 tablespoons of olive oil in a large pot over medium heat. Once hot, add the finely chopped onion. Sauté it for about 5 minutes until soft and see-through. Then, stir in the minced garlic, diced carrots, and diced celery. Keep sautéing for another 3-4 minutes until these veggies become tender and fragrant. - Cooking the Chicken and Shredding Pour in 4 cups of chicken broth and raise the heat a bit to bring the soup to a simmer. Carefully add 1 pound of boneless, skinless chicken thighs to the pot. Let the chicken cook for about 20 minutes until fully cooked. Remove the chicken, let it cool a bit, then shred it using two forks. - Making the Broth Creamy Add 1/2 cup of orzo pasta to the simmering broth. Cook it according to the package instructions, which takes about 8-10 minutes. While the orzo cooks, whisk together 2 large eggs, the juice of 2 lemons, and 3 tablespoons of chopped dill in a medium bowl. After the orzo is tender, reduce the heat to low. To temper the egg mixture, whisk in one ladleful of the hot broth slowly. This keeps the eggs from curdling. Then, pour the egg mixture back into the pot while stirring. This will give the soup a creamy touch. Add the shredded chicken and 3 tablespoons of chopped parsley. Season with salt and cracked pepper. Heat for another 5 minutes but don’t let it boil. Enjoy your Greek Lemon Chicken Soup! Achieving Flavorful Broth Start with quality chicken broth. Use homemade broth if possible. If not, choose a low-sodium option. Sauté the onions and garlic before adding broth. This step builds a strong base for flavor. Let the broth simmer gently. This allows all the ingredients to meld. Perfecting Orzo Texture Cook orzo separately for the best texture. Add it to the broth only when you are ready to serve. This keeps the pasta firm and prevents it from getting mushy. Always check the package instructions for timing. Stir often to ensure even cooking. Egg Tempering Tips To avoid curdling, temper the eggs first. Whisk hot broth into the egg mixture slowly. This warms up the eggs without cooking them. Once tempered, pour the egg mixture back into the pot slowly. Stir constantly for a creamy texture. This method makes your soup rich and smooth. Garnishes for Presentation Garnish your soup with fresh herbs. Use extra sprigs of dill or parsley. You can also add lemon slices for a pop of color. This makes the dish look appealing and fresh. A sprinkle of cracked pepper adds a nice touch too. Pairing with Bread or Salads Serve Greek lemon chicken soup with crusty bread. The bread is perfect for dipping. You can also serve it alongside a simple salad. A light cucumber or Greek salad complements the soup well. This combination makes a full, hearty meal. Pro Tips Use Fresh Ingredients: Using fresh herbs and high-quality chicken can significantly enhance the flavor of your soup. Control the Temperature: When adding the egg and lemon mixture, make sure to temper the eggs to avoid curdling, and keep the soup on low heat afterward. Customize Your Soup: Feel free to add other vegetables like spinach or peas for added nutrition and color. Storage Tips: This soup can be stored in the refrigerator for up to 3 days; however, the orzo may absorb some broth, so consider adding more broth when reheating. {{image_4}} You can change some key ingredients for Greek lemon chicken soup. If you want to swap the chicken, try turkey or even tofu. Both work well and still taste great. For the pasta, orzo is often used, but you can substitute it with rice or quinoa. These options make the soup gluten-free. If you prefer a vegetarian version, just leave out the chicken and use vegetable broth. Add more vegetables like zucchini or bell peppers. This way, you still get a hearty soup packed with flavor. Spices can really change the taste of your soup. Try adding a pinch of cumin or coriander. These spices bring warmth and depth to the dish. Fresh herbs like basil or mint also add a bright flavor. For those who like a bit of heat, add some red pepper flakes or diced jalapeños. This gives the soup a spicy kick. Just remember to add a little at a time, so you control the spice level. Enjoy experimenting with these variations! To store Greek lemon chicken soup properly, let it cool first. Pour it into an airtight container. Seal it tight to keep the flavors fresh. Place the container in the fridge. The soup will last for about 3 to 4 days. If you want to save some soup for later, freezing is a great option. Cool the soup completely before filling freezer-safe containers. Leave some space at the top for expansion. The soup can stay frozen for up to 3 months. To reheat, take it out of the freezer and let it thaw overnight in the fridge. Heat it on the stove over medium heat. Stir often until it’s hot. If the soup seems thick, add a splash of chicken broth or water to get it back to the right texture. Yes, you can make Greek lemon chicken soup ahead of time. This soup tastes even better the next day. If you plan to make it early, store it in the fridge after it cools down. When you reheat it, the flavors will blend nicely. If you can't find orzo, don't worry! You can use small pasta shapes instead. Try ditalini or even rice if that’s what you have. Just keep an eye on cooking times, as they may vary. Absolutely! Leftover chicken works great in this soup. Just shred it and add it when you mix in the orzo. This is a smart way to use up extra chicken and save time! This blog post covered a tasty chicken soup recipe from ingredients to serving suggestions. You learned how to make a creamy broth, perfect orzo, and even spice things up. Remember, you can switch ingredients for your taste and store any leftovers. Cooking is about enjoying the process and sharing with others. Whether you try a new variation or stick to the classic, your soup is sure to please. So grab your ingredients and start cooking up something warm and delightful!$

A comforting and flavorful soup made with chicken, orzo, and fresh herbs, finished with a touch of lemon.

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Prep Time 15

Cook Time 35

Total Time 50

Course Main Course

Cuisine Greek

Servings 4

Calories 300 kcal

Ingredients

1 lb boneless, skinless chicken thighs
4 cups chicken broth
0.5 cup orzo pasta
1 medium onion, finely chopped
2 cloves garlic, minced
2 medium carrots, diced
2 stalks celery, diced
3 tablespoons fresh dill, chopped
3 tablespoons fresh parsley, chopped
2 large eggs
2 tablespoons olive oil
to taste salt and freshly cracked pepper
2 large lemons, juiced

Instructions

Begin by heating 2 tablespoons of olive oil in a large pot over medium heat. Once the oil is hot, add the chopped onion. Sauté for about 5 minutes or until the onion becomes soft and translucent.
Incorporate the minced garlic, diced carrots, and diced celery into the pot. Continue to sauté the mixture for another 3-4 minutes, stirring occasionally, until the vegetables are tender and aromatic.
Pour in the chicken broth and increase the heat slightly to bring the soup to a simmer.
Carefully add the chicken thighs to the simmering broth. Allow them to cook for approximately 20 minutes, or until the chicken is fully cooked through. Once cooked, remove the chicken from the pot and set it aside to cool slightly. When cool enough to handle, shred the chicken using two forks.
Add the orzo pasta to the broth and cook according to the package instructions, which usually takes about 8-10 minutes for the pasta to become tender.
While the orzo is cooking, take a medium bowl and whisk together the eggs, fresh lemon juice, and chopped dill until well combined.
After the orzo is cooked, reduce the heat to low. To temper the egg mixture, gradually whisk in one ladleful of the hot broth. This will prevent the eggs from curdling. Once tempered, slowly pour the egg mixture back into the pot while stirring constantly to create a creamy texture.
Add the shredded chicken back into the soup along with the chopped parsley. Season the soup with salt and freshly cracked pepper to taste, stirring to combine.
Allow the soup to heat through for an additional 5 minutes, but monitor closely to ensure it does not come to a boil.
Serve the soup hot, garnished with extra sprigs of dill or parsley for a fresh touch, if desired.

Notes

Garnish with extra dill or parsley for added freshness.

Keyword chicken, healthy, lemon, orzo, soup