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To make Greek Lemon Chicken Soup, gather these key ingredients: - 1 lb boneless, skinless chicken breasts - 8 cups chicken broth - 1 cup orzo pasta - 2 medium carrots, diced - 2 stalks celery, diced - 1 medium onion, finely chopped - 3 cloves garlic, minced - 2 large eggs - 1/2 cup fresh lemon juice (about 2-3 lemons) - Zest of 1 lemon - 1/4 cup fresh dill, chopped (or 1 tablespoon dried dill) - Salt and pepper to taste - Olive oil You can swap some ingredients if needed: - Chicken: Use rotisserie chicken for ease. - Orzo: Quinoa or rice works well as substitutes. - Dill: Fresh parsley gives a nice taste if you lack dill. - Eggs: For a vegan version, leave out the eggs and use coconut cream to add richness. - Broth: Vegetable broth can replace chicken broth for a lighter flavor. Using good-quality chicken and broth makes a big difference: - Choose organic or free-range chicken for better taste. - Homemade broth is best. It is richer and adds more depth. - If using store-bought broth, select low-sodium options for better control over seasoning. - Look for broth with natural ingredients and no added preservatives. These choices enhance flavor and nutrition in your Greek Lemon Chicken Soup. You’ll love how fresh and bright this dish tastes! {{ingredient_image_1}} Start by gathering all your ingredients. This makes cooking easier and faster. You need chicken breasts, broth, orzo, carrots, celery, onion, garlic, eggs, lemon juice, lemon zest, dill, salt, and pepper. Measure everything out before you begin. This step helps you stay organized. 1. Heat 2 tablespoons of olive oil in a large pot over medium heat. 2. Add the chopped onion, carrots, and celery. Sauté these for 5-7 minutes until they soften. 3. Stir in the minced garlic and cook for another 1-2 minutes. You want it fragrant but not burnt. 4. Pour in 8 cups of chicken broth. Bring it to a boil. 5. Add the chicken breasts to the pot. Let it simmer for 15-20 minutes. The chicken needs to cook through. 6. Remove the chicken and let it cool for a bit. 7. While waiting, add 1 cup of orzo pasta to the pot. Cook it for about 8-10 minutes. 8. Once the chicken cools, shred it into bite-sized pieces. 9. In a bowl, whisk together 2 large eggs, 1/2 cup of lemon juice, and zest from 1 lemon. 10. Take a ladle of hot broth and whisk it into the egg mixture. This keeps the eggs from curdling. 11. Stir the tempered egg mixture back into the pot. Keep stirring to create a creamy soup. 12. Return the shredded chicken to the pot. Add 1/4 cup of fresh dill and season with salt and pepper. 13. Heat the soup for another 2-3 minutes, then it’s ready to serve. Shredding chicken can be a breeze. First, let the chicken cool slightly. Use two forks to pull the meat apart. If you have a hand mixer, you can also use it on low speed. This method saves time and effort. Always shred it into bite-sized pieces for even cooking and easy eating. To get that rich, creamy texture, you need to temper the eggs. First, whisk the eggs with lemon juice and zest in a bowl. Then, take a ladle of hot broth and slowly mix it into the egg mixture. This step warms the eggs without cooking them. Once they are warmed up, stir the egg mixture back into the soup. Stir it gently and continuously. This method ensures a smooth and creamy finish. Garnishing your soup makes it look and taste better. I recommend adding fresh dill on top for a burst of flavor. A wedge of lemon adds color and brightness. You can also sprinkle a bit of black pepper for an extra kick. Serve the soup in warm bowls to keep it hot and inviting. Avoid boiling the soup after adding the egg mixture. Boiling can cause the eggs to curdle and ruin the creamy texture. Be careful when shredding your chicken; make sure it’s not too hot. If it’s too hot, you might burn your fingers. Lastly, always taste your soup before serving. Adjust the seasoning with salt and pepper to make it just right. Pro Tips Use Fresh Ingredients: Using fresh vegetables and herbs enhances the flavor of the soup significantly. Tempering the Eggs: Always temper the eggs with a ladle of hot broth before adding them to prevent curdling. Adjusting Consistency: If the soup is too thick after adding the orzo, you can add additional chicken broth to reach your desired consistency. Serving Suggestions: Serve with crusty bread or a fresh salad for a complete meal. {{image_2}} You can swap the chicken for other proteins. Try turkey or shrimp for a twist. If you want to keep it simple, add cooked beans like chickpeas. They add protein and fiber. For a heartier soup, toss in some diced potatoes or sweet potatoes. Adding spinach or kale boosts the nutrition too. For a vegetarian version, use vegetable broth instead of chicken broth. Replace chicken with tofu or tempeh for protein. You can also add lentils or quinoa. These options will keep the soup filling. For a vegan version, skip the eggs and use a plant-based egg substitute. The lemon juice and zest will still give it that bright flavor. You can play with herbs to change the soup's taste. Try thyme or parsley if you want something different from dill. A pinch of smoked paprika can add warmth. If you like spice, add a dash of cayenne pepper. For a zesty kick, consider adding capers or olives. Each of these will give your soup its unique flair. After you finish your meal, let the soup cool. Then, scoop it into an airtight container. You can store it in the fridge for up to three days. Just make sure it is sealed well to keep out air and moisture. If you want to keep the soup longer, freezing is a great choice. Pour the cooled soup into freezer-safe bags or containers. Leave some space at the top for expansion. You can freeze it for up to three months. When you’re ready to eat, just thaw it in the fridge overnight. To reheat the soup, place it in a pot over medium heat. Stir it often to avoid sticking. If the soup is too thick, add a little broth or water to thin it out. You can also reheat it in the microwave. Heat in short bursts and stir in between for even warming. Enjoy your warm, comforting soup! Yes, you can use other pasta types. Try small shapes like ditalini or acini di pepe. They will work well in the soup. Just make sure to adjust the cooking time as needed. Smaller pasta cooks faster than orzo. This change makes the soup fun and fresh, so experiment! To make Greek Lemon Chicken Soup gluten-free, swap orzo for gluten-free pasta. There are many gluten-free options available now. You can also use rice if you prefer. Cook it in the broth until tender. This keeps the soup safe for those with gluten sensitivities. This soup pairs well with fresh bread or a light salad. A Greek salad adds a nice crunch and flavor. You can also serve it with lemon wedges for extra zest. Adding a sprinkle of more dill on top makes it look pretty too! Enjoy your meal with family or friends for a cozy dinner. You’ve learned about the key ingredients, step-by-step instructions, and handy tips for making Greek Lemon Chicken Soup. I’ve shared ideas for variations and how to store leftovers, too. Remember, using quality chicken and broth makes a big difference. Enjoy experimenting with flavors and textures to make it your own. This soup will warm your heart and satisfy your taste buds. Happy cooking!

Lemon-Infused Greek Chicken Soup

A refreshing and creamy chicken soup infused with lemon and fresh dill.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Course
Cuisine Greek
Servings 4
Calories 300 kcal

Ingredients
  

  • 1 lb boneless, skinless chicken breasts
  • 8 cups chicken broth
  • 1 cup orzo pasta
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 2 large eggs
  • 0.5 cup fresh lemon juice (about 2-3 lemons)
  • 1 zest of 1 lemon
  • 0.25 cup fresh dill, chopped (or 1 tablespoon dried dill)
  • Salt and pepper to taste
  • 2 tablespoons olive oil

Instructions
 

  • In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened.
  • Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
  • Pour in the chicken broth and bring it to a boil.
  • Add the chicken breasts to the pot and simmer for about 15-20 minutes, or until the chicken is cooked through. Remove the chicken and set it aside to cool slightly.
  • While the broth is simmering, add the orzo pasta to the pot and cook according to package instructions (typically about 8-10 minutes).
  • Once the chicken has cooled, shred it into bite-sized pieces.
  • In a mixing bowl, whisk together the eggs, lemon juice, and lemon zest until well combined.
  • Take a ladle of hot chicken broth (not boiling) and gradually whisk it into the egg mixture to temper the eggs. This will prevent them from curdling when added to the soup.
  • Carefully stir the tempered egg mixture back into the pot of soup while stirring continuously to create a creamy texture.
  • Return the shredded chicken to the pot and stir in the fresh dill. Season with salt and pepper to taste.
  • Allow the soup to heat for another 2-3 minutes, then serve hot.

Notes

Serve the soup in warm bowls and garnish with additional dill and a wedge of lemon on the side for an extra pop of color and flavor.
Keyword chicken, Greek, lemon, orzo, soup