Greek Lemon Chicken Soup Flavorful and Comforting Dish

Name: Zesty Greek Lemon Chicken Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1 tablespoon extra virgin olive oil; 1 medium onion, diced; 2 cloves garlic, minced; 2 large carrots, thinly sliced; 2 stalks celery, thinly sliced; 6 cups low-sodium chicken broth; 1 pound boneless, skinless chicken breasts; 1 cup uncooked orzo pasta; 2 large eggs; 0.25 cup freshly squeezed lemon juice; 1 lemon zest of; 0.5 teaspoon dried oregano; 0 to taste salt; 0 to taste freshly ground black pepper; 0 for garnish fresh dill or parsley, chopped

by Evelyn on January 29, 2025

Are you ready to warm your heart and delight your taste buds? Greek Lemon Chicken Soup is a flavorful and comforting dish perfect for any time. In this post, I’ll guide you through simple steps to create this delightful soup. You’ll discover essential ingredients, expert tips, and variations that make this recipe truly your own. Join me on this delicious journey and learn how to impress family and friends with your cooking skills!

$To make Greek lemon chicken soup, you will need: - 1 tablespoon extra virgin olive oil - 1 medium onion, diced - 2 cloves garlic, minced - 2 large carrots, thinly sliced - 2 celery stalks, thinly sliced - 6 cups low-sodium chicken broth - 1 pound boneless, skinless chicken breasts - 1 cup uncooked orzo pasta (or substitute with rice for a gluten-free option) - 2 large eggs - 1/4 cup freshly squeezed lemon juice (about 2 large lemons) - Zest of 1 lemon - 1/2 teaspoon dried oregano - Salt and freshly ground black pepper to taste - Fresh dill or parsley, chopped, for garnish These ingredients blend beautifully for a tasty and comforting soup. You can add a few extra ingredients to change the soup’s flavor: - Spinach or kale for some green goodness - Red pepper flakes for a spicy kick - Feta cheese for creaminess - Chopped tomatoes for a fresh touch Feel free to mix and match to suit your taste! If you have dietary needs, here are some swaps: - Use quinoa instead of orzo for a gluten-free option. - Choose vegetable broth for a vegetarian soup. - Swap chicken for tofu or chickpeas for a plant-based meal. These substitutions help make the soup fit your diet while keeping it delicious. {{ingredient_image_2}} First, gather all your ingredients. You’ll need onion, garlic, carrots, celery, and chicken. Start by dicing the onion and mincing the garlic. Slice the carrots and celery thinly. This helps them cook evenly. Heat a large pot over medium heat. Add one tablespoon of extra virgin olive oil. Once hot, add the diced onion. Sauté until the onion is soft and fragrant, about five minutes. Then, add the minced garlic, sliced carrots, and celery. Stir and cook them for another three to four minutes. Next, pour in six cups of low-sodium chicken broth. Increase the heat to bring it to a rolling boil. Once boiling, carefully add one pound of boneless, skinless chicken breasts and one cup of uncooked orzo pasta. Reduce the heat to medium-low. Let it simmer uncovered for fifteen to twenty minutes. The chicken should reach 165°F and the orzo should be tender. After this time, remove the chicken and place it on a cutting board. Shred the chicken into bite-sized pieces using two forks. Return the shredded chicken to the pot and stir to combine. In a small bowl, crack two large eggs. Add 1/4 cup of freshly squeezed lemon juice and the zest of one lemon. Whisk these together until smooth. To avoid curdling, ladle about one cup of hot soup into the egg mixture while whisking. This is called tempering. Gradually pour the tempered egg mixture back into the soup pot while stirring gently. Make sure the soup does not boil. This keeps the texture smooth and creamy. Finally, season the soup with 1/2 teaspoon of dried oregano, salt, and black pepper to taste. Remove the pot from heat and serve hot, garnished with fresh dill or parsley. To keep your soup smooth, temper the eggs. Start by whisking the eggs, lemon juice, and zest in a bowl. Next, slowly add hot soup to this mix while stirring. This method warms the eggs gently. After that, pour the egg mixture back into the pot. Remember, do not let the soup boil after adding the eggs. Taste as you cook. Start with salt and pepper, but don’t stop there. The dried oregano adds a nice touch. If it feels flat, add more lemon juice for brightness. Fresh herbs like dill or parsley bring fresh flavor at the end. Always adjust based on your taste buds. Fresh ingredients make a big difference. Use high-quality chicken broth for depth. Olive oil adds richness, while onions and garlic create a solid base. The lemon juice balances the flavors nicely. Also, don’t skip the zest; it packs a punch of flavor. Each ingredient plays a role, so choose wisely! Pro Tips Fresh Ingredients: Using fresh vegetables and high-quality chicken can significantly enhance the flavor of your soup. Choose organic produce when possible for the best taste. Egg Tempering: To achieve a smooth and creamy texture, always temper the egg mixture by slowly adding hot soup to it before mixing it back into the pot. This prevents curdling. Flavor Adjustments: Taste your soup before serving and adjust the seasoning as needed. A little extra salt or lemon juice can make a big difference in flavor. Garnish for Freshness: Always garnish your soup with fresh herbs just before serving. This adds a pop of color and enhances the overall flavor profile of the dish. {{image_4}} You can easily make Greek Lemon Chicken Soup gluten-free. Simply swap the orzo pasta with rice. Most types of rice work well in this soup. You can use white, brown, or even quinoa. Just make sure to adjust the cooking time for the rice to ensure it cooks through. For a vegetarian version, leave out the chicken. Use vegetable broth instead of chicken broth. You can add chickpeas or white beans for protein. These ingredients will give you a hearty soup. Toss in some extra veggies like spinach or zucchini for added nutrition and flavor. Herbs and spices can change the flavor of your soup. Besides oregano, try thyme or basil for a new taste. You can also add a pinch of red pepper flakes for heat. Fresh herbs like parsley or dill add brightness and freshness. Experiment with these options to find your favorite mix! To keep your Greek Lemon Chicken Soup fresh, store it in airtight containers. Make sure the soup cools first. This helps prevent moisture build-up that can spoil the soup. Label the containers with the date. It is best to eat the leftovers within three days for the best taste. When you want to enjoy the soup again, reheat it gently. Pour the soup into a pot and warm it over low heat. Stir it often to ensure even warming. You can also use the microwave. Heat it in short bursts, stirring between each one. This helps keep the soup creamy and avoids overheating. If you have extra soup, freezing is a great option. Use freezer-safe containers or bags. Leave some space at the top, as the soup will expand when frozen. Label with the date. It can last up to three months in the freezer. When ready to eat, thaw it in the fridge overnight before reheating. Store Greek Lemon Chicken Soup in an airtight container. Let it cool first. Place it in the fridge for up to three days. If you want to keep it longer, freeze it. Pour it into freezer-safe containers or bags. Leave some space at the top for expansion. Yes, you can make this soup ahead of time. It tastes even better after resting. Just follow the recipe, let it cool, and store it in the fridge. When ready to eat, heat it on the stove. You may want to add a bit more broth if it thickens. Reheating the soup takes about 10-15 minutes. Use medium heat on the stove. Stir it often to prevent sticking. If you use a microwave, heat it in short bursts. Stir between intervals to warm it evenly. Make sure it’s hot throughout before serving. This blog post covered how to make Greek Lemon Chicken Soup from scratch. You learned about the main ingredients and how to customize your soup for different diets. I walked you through step-by-step instructions for preparation and cooking. Helpful tips showed you how to avoid curdling eggs and achieve the best flavor. You also learned about variations and how to store leftovers properly. Now you have all the tools to create a tasty, warming soup. Enjoy every spoonful!$

Why I Love This Recipe

Fresh and Zesty Flavor: This soup bursts with the refreshing taste of lemon, complemented by aromatic herbs, making it a delightful choice for any meal.
Comforting and Hearty: The combination of tender chicken, nutritious vegetables, and orzo creates a filling dish that warms the soul on chilly days.
Quick and Easy to Make: With a simple preparation process, this recipe comes together in just 40 minutes, perfect for busy weeknights.
Versatile and Customizable: Feel free to substitute orzo with rice for a gluten-free option, or add more veggies to suit your taste!

Ingredients

List of main ingredients

To make Greek lemon chicken soup, you will need:

– 1 tablespoon extra virgin olive oil

– 1 medium onion, diced

– 2 cloves garlic, minced

– 2 large carrots, thinly sliced

– 2 celery stalks, thinly sliced

– 6 cups low-sodium chicken broth

– 1 pound boneless, skinless chicken breasts

– 1 cup uncooked orzo pasta (or substitute with rice for a gluten-free option)

– 2 large eggs

– 1/4 cup freshly squeezed lemon juice (about 2 large lemons)

– Zest of 1 lemon

– 1/2 teaspoon dried oregano

– Salt and freshly ground black pepper to taste

– Fresh dill or parsley, chopped, for garnish

These ingredients blend beautifully for a tasty and comforting soup.

Optional ingredients for customization

You can add a few extra ingredients to change the soup’s flavor:

– Spinach or kale for some green goodness

– Red pepper flakes for a spicy kick

– Feta cheese for creaminess

– Chopped tomatoes for a fresh touch

Feel free to mix and match to suit your taste!

Substitutions for specific dietary needs

If you have dietary needs, here are some swaps:

– Use quinoa instead of orzo for a gluten-free option.

– Choose vegetable broth for a vegetarian soup.

– Swap chicken for tofu or chickpeas for a plant-based meal.

These substitutions help make the soup fit your diet while keeping it delicious.

Step-by-Step Instructions

Preparation of vegetables and chicken

First, gather all your ingredients. You’ll need onion, garlic, carrots, celery, and chicken. Start by dicing the onion and mincing the garlic. Slice the carrots and celery thinly. This helps them cook evenly. Heat a large pot over medium heat. Add one tablespoon of extra virgin olive oil. Once hot, add the diced onion. Sauté until the onion is soft and fragrant, about five minutes. Then, add the minced garlic, sliced carrots, and celery. Stir and cook them for another three to four minutes.

Cooking the soup base

Next, pour in six cups of low-sodium chicken broth. Increase the heat to bring it to a rolling boil. Once boiling, carefully add one pound of boneless, skinless chicken breasts and one cup of uncooked orzo pasta. Reduce the heat to medium-low. Let it simmer uncovered for fifteen to twenty minutes. The chicken should reach 165°F and the orzo should be tender. After this time, remove the chicken and place it on a cutting board. Shred the chicken into bite-sized pieces using two forks. Return the shredded chicken to the pot and stir to combine.

Incorporating the egg and lemon mixture

In a small bowl, crack two large eggs. Add 1/4 cup of freshly squeezed lemon juice and the zest of one lemon. Whisk these together until smooth. To avoid curdling, ladle about one cup of hot soup into the egg mixture while whisking. This is called tempering. Gradually pour the tempered egg mixture back into the soup pot while stirring gently. Make sure the soup does not boil. This keeps the texture smooth and creamy. Finally, season the soup with 1/2 teaspoon of dried oregano, salt, and black pepper to taste. Remove the pot from heat and serve hot, garnished with fresh dill or parsley.

Tips & Tricks

How to avoid curdling the eggs

To keep your soup smooth, temper the eggs. Start by whisking the eggs, lemon juice, and zest in a bowl. Next, slowly add hot soup to this mix while stirring. This method warms the eggs gently. After that, pour the egg mixture back into the pot. Remember, do not let the soup boil after adding the eggs.

Ensuring perfect seasoning

Taste as you cook. Start with salt and pepper, but don’t stop there. The dried oregano adds a nice touch. If it feels flat, add more lemon juice for brightness. Fresh herbs like dill or parsley bring fresh flavor at the end. Always adjust based on your taste buds.

Tips for achieving the best flavor profile

Fresh ingredients make a big difference. Use high-quality chicken broth for depth. Olive oil adds richness, while onions and garlic create a solid base. The lemon juice balances the flavors nicely. Also, don’t skip the zest; it packs a punch of flavor. Each ingredient plays a role, so choose wisely!

Pro Tips

Fresh Ingredients: Using fresh vegetables and high-quality chicken can significantly enhance the flavor of your soup. Choose organic produce when possible for the best taste.
Egg Tempering: To achieve a smooth and creamy texture, always temper the egg mixture by slowly adding hot soup to it before mixing it back into the pot. This prevents curdling.
Flavor Adjustments: Taste your soup before serving and adjust the seasoning as needed. A little extra salt or lemon juice can make a big difference in flavor.
Garnish for Freshness: Always garnish your soup with fresh herbs just before serving. This adds a pop of color and enhances the overall flavor profile of the dish.

Variations

Gluten-free options

You can easily make Greek Lemon Chicken Soup gluten-free. Simply swap the orzo pasta with rice. Most types of rice work well in this soup. You can use white, brown, or even quinoa. Just make sure to adjust the cooking time for the rice to ensure it cooks through.

Vegetarian alternative

For a vegetarian version, leave out the chicken. Use vegetable broth instead of chicken broth. You can add chickpeas or white beans for protein. These ingredients will give you a hearty soup. Toss in some extra veggies like spinach or zucchini for added nutrition and flavor.

Using different herbs and spices

Herbs and spices can change the flavor of your soup. Besides oregano, try thyme or basil for a new taste. You can also add a pinch of red pepper flakes for heat. Fresh herbs like parsley or dill add brightness and freshness. Experiment with these options to find your favorite mix!

Storage Info

Best practices for storing leftovers

To keep your Greek Lemon Chicken Soup fresh, store it in airtight containers. Make sure the soup cools first. This helps prevent moisture build-up that can spoil the soup. Label the containers with the date. It is best to eat the leftovers within three days for the best taste.

Reheating instructions

When you want to enjoy the soup again, reheat it gently. Pour the soup into a pot and warm it over low heat. Stir it often to ensure even warming. You can also use the microwave. Heat it in short bursts, stirring between each one. This helps keep the soup creamy and avoids overheating.

Freezing tips and duration

If you have extra soup, freezing is a great option. Use freezer-safe containers or bags. Leave some space at the top, as the soup will expand when frozen. Label with the date. It can last up to three months in the freezer. When ready to eat, thaw it in the fridge overnight before reheating.

FAQs

What is the best way to store Greek Lemon Chicken Soup?

Store Greek Lemon Chicken Soup in an airtight container. Let it cool first. Place it in the fridge for up to three days. If you want to keep it longer, freeze it. Pour it into freezer-safe containers or bags. Leave some space at the top for expansion.

Can I make this soup ahead of time?

Yes, you can make this soup ahead of time. It tastes even better after resting. Just follow the recipe, let it cool, and store it in the fridge. When ready to eat, heat it on the stove. You may want to add a bit more broth if it thickens.

How long does it take to reheat the soup?

Reheating the soup takes about 10-15 minutes. Use medium heat on the stove. Stir it often to prevent sticking. If you use a microwave, heat it in short bursts. Stir between intervals to warm it evenly. Make sure it’s hot throughout before serving.

This blog post covered how to make Greek Lemon Chicken Soup from scratch. You learned about the main ingredients and how to customize your soup for different diets. I walked you through step-by-step instructions for preparation and cooking. Helpful tips showed you how to avoid curdling eggs and achieve the best flavor. You also learned about variations and how to store leftovers properly.

Now you have all the tools to create a tasty, warming soup. Enjoy every spoonfu

Zesty Greek Lemon Chicken Soup

A refreshing and hearty chicken soup with a zesty lemon flavor, perfect for any occasion.

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Prep Time 15

Cook Time 25

Total Time 40

Course Main Course

Cuisine Greek

Servings 6

Calories 300 kcal

Ingredients

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

Instructions

In a large pot, heat the extra virgin olive oil over medium heat. Add the diced onion and sauté, stirring occasionally, until it turns translucent and fragrant, about 5 minutes.
Add the minced garlic, sliced carrots, and celery to the pot. Cook for an additional 3-4 minutes, stirring occasionally, until the vegetables begin to soften.
Pour in the chicken broth and increase the heat, bringing the mixture to a rolling boil. Once boiling, carefully add the chicken breasts and orzo pasta to the pot. Reduce the heat to medium-low and let it simmer uncovered for approximately 15-20 minutes, or until the chicken is cooked through and the orzo is tender.
After the chicken is cooked (it should reach an internal temperature of 165°F), remove it from the pot and place it on a cutting board. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken back into the pot, stirring it into the soup.
In a small mixing bowl, whisk together the eggs, lemon juice, and lemon zest until the ingredients are fully incorporated. To temper the egg mixture and prevent it from curdling, slowly ladle about 1 cup of the hot soup into the bowl while whisking continuously.
Gradually pour the tempered egg mixture back into the soup pot while stirring gently to combine, ensuring that the soup does not return to a boil. This will maintain a smooth and creamy texture without curdling the eggs.
Season the hearty soup with dried oregano, salt, and black pepper to taste, adjusting as needed. Once combined, remove the pot from heat.
Serve the soup hot, garnished generously with freshly chopped dill or parsley for a burst of color and flavor.

Notes

For a gluten-free option, substitute orzo with rice.

Keyword chicken, Greek, lemon, orzo, soup