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To make Greek Lemon Chicken Soup, gather these ingredients: - 1 tablespoon olive oil - 1 medium onion, diced - 2 cloves garlic, minced - 2 large carrots, sliced - 2 celery stalks, sliced - 6 cups chicken broth - 1 pound boneless, skinless chicken breasts - 1 cup uncooked orzo pasta (or rice for a gluten-free option) - 2 large eggs - 1/4 cup fresh lemon juice (about 2 lemons) - Zest of 1 lemon - 1/2 teaspoon dried oregano - Salt and pepper to taste - Fresh dill or parsley, chopped (for garnish) When picking fresh ingredients, look for bright colors. Choose firm vegetables. For onions, select those that are smooth and dry. Garlic should feel heavy and firm. When buying chicken, ensure it is pink with no odors. Fresh lemons should feel heavy for their size. For a gluten-free version, swap orzo with rice. You can also use quinoa for a nutty taste. If you prefer a vegetarian soup, replace chicken with firm tofu or chickpeas. Use vegetable broth instead of chicken broth. This way, you maintain flavor without the meat. {{ingredient_image_1}} 1. Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for about 5 minutes. The onion should look soft and clear. 2. Add minced garlic, sliced carrots, and celery. Stir and cook for another 3-4 minutes. The veggies should be tender but not mushy. 3. Pour in the chicken broth and bring it to a boil. Add the chicken breasts and orzo pasta. Lower the heat to medium-low and let it simmer for 15-20 minutes. Make sure the chicken is cooked through and the orzo is tender. 4. Remove the chicken from the pot. Shred it using two forks. Return the shredded chicken back into the pot. 5. In a small bowl, whisk together the eggs, lemon juice, and lemon zest. This mix should be smooth and well combined. 6. Tempering the egg mixture is key. Slowly add a ladle of hot soup into the bowl while whisking. This step helps prevent curdling. 7. Gradually add the tempered egg mixture back into the soup. Stir gently so everything mixes well. Avoid boiling it again. 8. Season the soup with dried oregano, salt, and pepper. Remove the pot from the heat. 9. Garnish with fresh dill or parsley before serving. - Sautéing the onion and garlic builds a strong base of flavor. This step is crucial for a tasty soup. - Tempering the eggs adds creaminess without curdling. It gives the soup a rich texture. - Fresh lemon juice and zest brighten the dish. They enhance the flavor and aroma, making it fresh and zesty. - Using homemade chicken broth elevates the soup’s taste. If you have time, make your broth for the best flavor. - Don’t skip the sautéing step. It adds depth to the soup. - Avoid boiling the soup after adding the egg mixture. This prevents curdling. - Make sure the chicken is fully cooked before shredding. Undercooked chicken can spoil the dish. - Taste and adjust seasoning before serving. Each broth can differ in saltiness, so be mindful. Store leftover Greek Lemon Chicken Soup in an airtight container. This keeps it fresh. Allow the soup to cool before sealing. It helps prevent steam buildup. Use the soup within three days for best taste. Label your container with the date for easy tracking. When reheating, use a pot on the stove. Heat it over medium, stirring gently. Avoid boiling the soup as it can change the texture. If it’s too thick, add a splash of broth or water. You can also microwave it in short bursts, stirring in between. Taste your soup before serving. Adjust the salt and pepper as needed. Fresh lemon juice brightens the flavors. Add a little more lemon juice if the soup needs zest. Use fresh herbs like dill or parsley for a burst of flavor. They add a nice touch right before serving. Pro Tips Use Fresh Ingredients: Fresh herbs and vegetables enhance the flavor of your soup significantly. Whenever possible, opt for fresh over dried. Perfectly Temper the Eggs: To avoid curdling the eggs, always temper them by slowly adding hot soup to the egg mixture while whisking continuously before adding it back to the pot. Customize Your Protein: Feel free to substitute the chicken breasts with shredded rotisserie chicken or even chickpeas for a vegetarian option. Adjust the Thickness: If you prefer a thicker soup, add more orzo or reduce the amount of broth. Conversely, for a lighter soup, use more broth or less pasta. {{image_2}} You can change the protein in Greek Lemon Chicken Soup easily. Instead of chicken, try turkey. Turkey adds a nice flavor and keeps it light. You can also use shredded rotisserie chicken for a quick option. If you want something plant-based, tofu works well too. Just make sure to add it when the soup is almost done cooking. You can make this soup your own by adding or swapping veggies. Try adding spinach or kale for a healthy boost. Zucchini or bell peppers also add great taste and color. If you want more texture, consider adding green beans. Remember, the key is to cut the vegetables into small pieces. This helps them cook evenly and blend nicely with the soup. Want to take your soup to the next level? Add a pinch of cumin for warmth. You can also stir in some fresh herbs like basil or mint for a fresh twist. If you like heat, add a dash of red pepper flakes. For a creamy version, mix in some coconut milk. These simple changes can turn your Greek Lemon Chicken Soup into a unique dish everyone will love. To keep your Greek Lemon Chicken Soup fresh, let it cool first. Once cooled, transfer it to an airtight container. Make sure to seal it well. Store it in the refrigerator for up to three days. This soup tastes better the next day. The flavors meld together nicely overnight. Freezing is a great way to save your soup. Portion the soup into smaller containers. This makes it easy to thaw just what you need. Freeze it for up to three months. When ready to enjoy, thaw it overnight in the fridge. Reheat it gently on the stove. Avoid boiling to keep the eggs from curdling. Use glass or BPA-free plastic containers for storage. Glass containers can handle heat well and are easy to clean. If you choose plastic, ensure it can withstand freezing. Look for containers with tight-fitting lids to prevent air leaks. This keeps your soup fresh and tasty. Greek Lemon Chicken Soup, or Avgolemono, has roots in ancient Greece. This dish blends a few key flavors: chicken, lemon, and egg. Many families have their own special ways to make it. It is a comforting meal, often enjoyed during colder months or when someone is sick. The soup reflects Greek culture's love for fresh ingredients and bold flavors. Yes, you can make Greek Lemon Chicken Soup in a slow cooker! Start by adding all the ingredients except the eggs, lemon juice, and herbs. Cook on low for 6-8 hours or high for 3-4 hours. When done, remove the chicken, shred it, and return it to the pot. Then, whisk the eggs and lemon juice like in the stovetop method. Stir it in gently. This way, you can enjoy the same great taste with less hands-on time. To make Greek Lemon Chicken Soup dairy-free, skip the eggs. Use a mix of lemon juice and cornstarch to thicken the soup instead. Just blend one tablespoon of cornstarch with two tablespoons of cold water. Add this mix to your soup near the end of cooking. Adjust the lemon juice to taste. This way, you get a tasty, creamy feeling without dairy! Greek Lemon Chicken Soup is a tasty dish that combines bright flavors and comfort. We covered its fresh ingredients, cooking steps, and smart tips to avoid common mistakes. You learned how to store and reheat soup while keeping it delicious. Plus, we explored variations to make it your own. Remember, cooking is about trying new things and having fun. Enjoy creating this dish and sharing it with others for a meal that warms the heart.

Zesty Greek Lemon Chicken Soup

A refreshing and hearty chicken soup with a zesty lemon flavor, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Greek
Servings 6
Calories 300 kcal

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 large carrots, sliced
  • 2 stalks celery, sliced
  • 6 cups chicken broth
  • 1 pound boneless, skinless chicken breasts
  • 1 cup uncooked orzo pasta
  • 2 large eggs
  • 0.25 cup fresh lemon juice
  • 1 lemon zest of
  • 0.5 teaspoon dried oregano
  • to taste salt and pepper
  • for garnish fresh dill or parsley, chopped

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
  • Stir in the minced garlic, sliced carrots, and celery, and cook for another 3-4 minutes until the vegetables are slightly softened.
  • Pour in the chicken broth and bring to a boil. Add the chicken breasts and orzo pasta to the pot. Reduce heat to medium-low and simmer for about 15-20 minutes, or until the chicken is cooked through and orzo is tender.
  • Once the chicken is cooked, remove it from the pot and shred it with two forks. Return the shredded chicken to the pot.
  • In a small bowl, whisk together the eggs, lemon juice, and lemon zest until well combined. Temper the egg mixture by slowly adding a ladle of the hot soup into the bowl while whisking continuously.
  • Gradually add the tempered egg mixture back into the soup, stirring gently to combine. Avoid bringing the soup back to a boil to prevent curdling.
  • Season the soup with dried oregano, salt, and pepper to taste. Remove from heat.
  • Garnish with fresh dill or parsley before serving.

Notes

For a gluten-free option, substitute orzo with rice.
Keyword chicken soup, Greek, lemon, orzo