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To make Greek lemon chicken soup, you need these key ingredients: - 1 tablespoon olive oil - 1 medium onion, finely diced - 2 cloves of garlic, minced - 3 medium carrots, peeled and sliced into rounds - 2 celery stalks, diced into small pieces - 1/2 teaspoon dried oregano - 1/4 teaspoon freshly ground black pepper - 6 cups chicken broth (homemade or low-sodium) - 1 pound boneless, skinless chicken breasts - 1 cup orzo pasta (or substitute with rice if desired) - Juice of 2 fresh lemons - Zest of 1 lemon - 2 large eggs - Fresh parsley, finely chopped (for garnish) - Salt, to taste These ingredients create a warm and comforting soup. The lemon adds a bright touch. The chicken and broth provide a hearty base. You can add some optional ingredients to enhance flavors or textures: - Spinach or kale for added greens - Feta cheese for a salty kick - Red pepper flakes for a bit of heat - Fresh dill for extra flavor These extras let you personalize your soup. Feel free to mix and match based on your taste. You can easily switch out some ingredients: - Use turkey instead of chicken for a lighter option. - Swap orzo for rice if you prefer. - For a vegetarian version, use vegetable broth and chickpeas. These changes can help fit your dietary needs. Each variation still keeps the essence of Greek lemon chicken soup. Enjoy experimenting! Start by heating 1 tablespoon of olive oil in a large pot over medium heat. Add 1 finely diced onion and cook it until it turns translucent. This should take about 5 minutes. Next, stir in 2 minced garlic cloves, 3 sliced carrots, and 2 diced celery stalks. Add 1/2 teaspoon of dried oregano and 1/4 teaspoon of black pepper. Cook this mix for another 5 minutes. Stir it often to keep it from sticking. Now, pour in 6 cups of chicken broth. Bring the mixture to a vigorous boil. Once it boils, gently add 1 pound of boneless, skinless chicken breasts. After adding the chicken, reduce the heat to low. Cover the pot and let it simmer for about 20 minutes. The chicken should be fully cooked and not pink in the center. After the chicken is done, carefully remove it from the pot. Place it on a cutting board to cool slightly. While it cools, add 1 cup of orzo pasta to the broth. Cook the pasta according to the package instructions, which usually takes about 8-10 minutes. Once the pasta is al dente, shred the chicken into bite-sized pieces using two forks. Return the shredded chicken to the pot. In a small bowl, whisk together 2 large eggs, the juice of 2 fresh lemons, and the zest of 1 lemon. Mix until smooth. To temper the eggs, slowly ladle a bit of the hot broth into the egg mixture while whisking. This warms the eggs gently and prevents them from curdling. Once tempered, stir the egg mixture back into the soup, mixing it well. Taste the soup and add salt if needed to enhance the flavor. Remove the pot from heat and let the soup rest for about 5 minutes. This helps the flavors blend nicely. When you serve the soup, garnish it with fresh parsley for a pop of color. Enjoy your bowl of comfort! To get that bright lemon flavor, use fresh lemons. Fresh juice and zest give the best taste. You need the juice of two lemons and the zest of one. When you add these, do it near the end. This keeps the flavor fresh and strong. You can also try adding a bit more lemon if you like it tangy. Just taste as you go! You don’t need much to make this soup. A large pot works great for cooking everything together. Use a sharp knife to chop your veggies and shred the chicken. A whisk helps when mixing the eggs with lemon juice. If you have a ladle, it makes serving the soup easier. Keep a cutting board handy for easy prep. To make the soup creamy, focus on the egg mixture. Whisk the eggs well with lemon juice and zest. Temper the eggs with hot broth to avoid curdling. Add this mix slowly to the soup, stirring all the time. This will give you a smooth and creamy texture. You can also add a splash of cream if you want it even richer. {{image_4}} You can easily make a vegetarian version of Greek lemon soup. Replace chicken with hearty veggies. Use mushrooms or chickpeas for protein. Swap chicken broth with vegetable broth. Add more carrots and celery for texture. You can also toss in some spinach or kale for a fresh taste. This version still holds the bright lemon flavor that makes the soup special. For a gluten-free soup, choose gluten-free pasta or rice. Quinoa is another great option. Just make sure the broth is also gluten-free. You can find gluten-free pasta at most grocery stores. This keeps the soup rich without the gluten, making it safe for all diets. Want to kick up the flavor? Try adding fresh herbs like dill or thyme. These herbs pair well with lemon. You can also stir in some capers for a briny bite. If you like spice, add a pinch of red pepper flakes. For a creamier texture, use coconut milk or a splash of cream. Each of these options adds a new twist to the classic Greek lemon chicken soup. To store leftover Greek lemon chicken soup, let it cool first. Pour it into an airtight container. Make sure to seal it well. Place the container in the fridge. The soup will stay fresh for about three to four days. If you want to enjoy it later, freezing is a great option. For long-term storage, freezing is your best bet. Use freezer-safe containers or heavy-duty bags. Divide the soup into portions for easy thawing. Leave some space in the container for expansion. This soup can last up to three months in the freezer. When you're ready to enjoy it, just thaw it overnight in the fridge. To reheat the soup, pour it into a pot over medium heat. Stir it often to avoid sticking. If it's too thick, add a splash of broth or water. Heat until it's warm all the way through. You can also use the microwave. Heat in short bursts, stirring in between. Enjoy your comforting bowl of Greek lemon chicken soup! Yes, you can use different pasta types. Orzo fits well, but rice is a good choice too. You can try small shells or ditalini. Just cook them as per the package. To make the soup creamier, add milk or cream. You can also mix in extra egg yolks. Whisk them with lemon juice before adding to the soup. This gives a rich texture. Some great side dishes include a simple green salad or warm pita bread. You could even serve it with roasted vegetables. These options balance the soup's flavors nicely. Greek Lemon Chicken Soup lasts about three to four days in the fridge. Store it in an airtight container to keep it fresh. Always reheat thoroughly before eating. Yes, this soup is perfect for meal prep. You can make a big batch and store it. Just divide it into portions for easy lunches or dinners later. In this blog post, we covered the ingredients for Greek Lemon Chicken Soup. You learned the steps to prepare and cook it. We included tips for flavor and storage, plus variations for different diets. This soup is simple and tasty, making it a great meal for any day. I hope these insights inspire you to make your own version. Enjoy the bright, fresh flavors in every bite!

Greek Lemon Chicken Soup

Warm up with a delicious bowl of Greek Lemon Chicken Soup! This comforting recipe combines tender chicken, zesty lemon, and hearty orzo for a perfect family meal. Ready in just 45 minutes, it's a must-try for anyone who loves wholesome flavors. Click through for step-by-step instructions to create this delightful dish at home. Enjoy cozy family dinners with this easy recipe! #GreekLemonChickenSoup #HealthyRecipes #ComfortFood #SoupRecipes
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Ingredients
  

1 tablespoon olive oil

1 medium onion, finely diced

2 cloves of garlic, minced

3 medium carrots, peeled and sliced into rounds

2 celery stalks, diced into small pieces

1/2 teaspoon dried oregano

1/4 teaspoon freshly ground black pepper

6 cups chicken broth (homemade or low-sodium)

1 pound boneless, skinless chicken breasts

1 cup orzo pasta (or substitute with rice if desired)

Juice of 2 fresh lemons

Zest of 1 lemon

2 large eggs

Fresh parsley, finely chopped (for garnish)

Salt, to taste

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the finely diced onion and sauté until it becomes translucent, which should take about 5 minutes. Incorporate the minced garlic, sliced carrots, diced celery, dried oregano, and black pepper into the pot. Continue to cook for an additional 5 minutes, stirring occasionally to ensure even cooking.

    Pour in the chicken broth and bring the mixture to a vigorous boil. Once boiling, gently add the chicken breasts into the pot. After adding the chicken, reduce the heat to low, cover the pot, and let it simmer for approximately 20 minutes, or until the chicken is fully cooked and no longer pink in the center.

      Carefully remove the cooked chicken breasts from the pot and place them on a cutting board to cool slightly. While the chicken cools, add the orzo pasta (or rice) into the simmering broth. Cook according to the package instructions until the pasta is al dente, typically around 8-10 minutes.

        Once the chicken is cool enough to handle, use two forks to shred it into bite-sized pieces. Return the shredded chicken back to the pot once the orzo is done cooking.

          In a small mixing bowl, whisk together the eggs, fresh lemon juice, and lemon zest until the mixture is smooth and well combined. To temper the eggs and prevent curdling, slowly ladle a small amount of the hot broth into the egg mixture while whisking constantly. This will gradually warm up the eggs without cooking them.

            Once tempered, gradually stir the egg mixture back into the soup, mixing thoroughly to combine. Taste the soup for seasoning and add salt as necessary to enhance the flavors.

              Remove the pot from heat and allow the soup to rest for about 5 minutes. This resting period will help the flavors meld beautifully together.

                - Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 6

                  - Presentation Tips: Serve the soup in warm, inviting bowls, garnished with a sprinkle of freshly chopped parsley. Add a slice of lemon on the side for an extra burst of color and a zesty flavor that complements the soup beautifully.