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- 1 lb boneless, skinless chicken breast - 6 cups chicken broth - 1 medium onion, finely chopped - 2 carrots, diced - 2 celery stalks, diced - 1 cup uncooked orzo pasta The chicken and broth form the heart of this soup. They give it a rich, warm base. The onion, carrots, and celery add flavor and texture. Together, they create a tasty, healthy meal. - 3 large eggs - 1/3 cup freshly squeezed lemon juice (about 2-3 lemons) - 1 tablespoon olive oil - 1 teaspoon dried oregano - Salt and pepper to taste - Fresh dill or parsley, for garnish - Lemon slices, for garnish Eggs and lemon juice bring creaminess and brightness to the soup. Olive oil adds a nice touch of richness. Oregano, salt, and pepper enhance the flavors. Dill or parsley and lemon slices make the dish visually appealing. - Alternatives for chicken: Use turkey or tofu for different flavors. - Dairy or gluten-free options: Substitute with gluten-free pasta or broth. - Vegan adaptations: Replace chicken with chickpeas and use vegetable broth. These swaps keep the dish flexible. You can easily cater to different diets while keeping the essence of Greek lemon chicken soup. - Sautéing vegetables: Start by heating the olive oil in a large pot over medium heat. Add the chopped onion, diced carrots, and diced celery. Stir them well. Cook for about 5 to 7 minutes until they are soft. This step adds flavor to the soup. - Cooking the chicken: Next, add the boneless, skinless chicken breast to the pot. Pour in the chicken broth, and sprinkle the dried oregano. Bring the mixture to a boil. Once boiling, lower the heat and cover the pot. Let it simmer for 20 to 25 minutes or until the chicken is fully cooked. Remove the chicken from the pot and place it on a cutting board. When it’s cool, shred it into bite-sized pieces. - Cooking orzo: In the same pot, add uncooked orzo pasta. Cook it according to the package instructions, which usually takes about 8 minutes. Stir occasionally to keep it from sticking. - Tempering the egg mixture: While the orzo cooks, whisk the eggs and lemon juice in a bowl until smooth. To temper the egg mixture, add a ladle of hot soup to it slowly while whisking. This helps keep the eggs from curdling when you mix them back into the soup. - Adding seasoning: Slowly pour the tempered egg mixture back into the pot while stirring gently. Add the shredded chicken back, and season with salt and pepper to taste. Heat the soup for another 2 to 3 minutes, but avoid boiling it. - Serving suggestions: Remove the soup from heat and let it sit for a few minutes. Serve in bowls. Garnish each bowl with fresh dill or parsley and a slice of lemon for a bright touch. Enjoy your delicious Greek lemon chicken soup! - Using rotisserie chicken: You can save time by using rotisserie chicken. Just shred it and add it to the pot. This way, you skip the cooking time for the chicken. - Pre-prepped ingredients: Look for pre-chopped veggies at the store. They help you save time in the kitchen. Grab a bag of pre-diced onions, carrots, and celery. This makes your soup ready in no time. - Adding more herbs and spices: To make the soup pop, think about adding more herbs. Fresh dill or parsley can brighten the taste. You might also try thyme or basil for a new twist. - Choosing the right broth: The broth is key to a great soup. Use a high-quality chicken broth for the best flavor. If you make it at home, let it simmer for hours to bring out the depth. - Cooking orzo properly: Pay close attention to the orzo. Cook it until it’s al dente. This means it should be firm, not mushy. Stir it often to keep it from sticking to the pot. - Avoiding curdled eggs: When you add eggs to the soup, do it slowly. Whisk the eggs and lemon juice together first. Then, mix in a little hot soup to temper the eggs. This helps prevent curdling and keeps your soup smooth. {{image_2}} Greek Lemon Chicken Soup has many tasty twists. You can add classic Greek ingredients like feta cheese or olives for a richer flavor. These ingredients bring a salty and briny taste. You might also add capers for a zesty kick. In other Mediterranean regions, you could replace orzo with rice or barley. This change gives the soup a unique texture while keeping it hearty. If you want low-carb options, skip the orzo. Instead, you can add zucchini noodles or cauliflower rice. Both options keep the soup filling without the carbs. For a dairy-free version, just leave out the eggs. The soup will still taste great, and you can use lemon juice to keep that zesty flavor. You can change the flavor profile to match your taste. For a spicy version, add red pepper flakes or fresh chili. This adds a warm heat that boosts the soup’s flavor. If you prefer a lemon-forward profile, increase the lemon juice to make it tangy and bright. An herb-heavy adaptation could include fresh basil or mint, adding freshness and aroma to the dish. Each variation offers a new way to enjoy this classic soup. - Refrigeration guidelines: Store your Greek lemon chicken soup in an airtight container. It stays fresh for up to 3 days in the fridge. Let it cool before sealing to avoid condensation inside the container. - Freezing for later: You can freeze the soup for up to 3 months. Use freezer-safe containers or bags. Leave some space for expansion when freezing. This way, you can enjoy it later. - Best practices for quality: When reheating, do it on the stove over low heat. Stir often to heat evenly. You can add a splash of broth or water to keep it from getting thick. - Avoiding mushy orzo: If you freeze the soup, the orzo may become mushy when reheated. To avoid this, cook the orzo separately and add it just before serving. - How long it lasts: In the fridge, the soup lasts about 3 days. If frozen, it can last up to 3 months. - Signs of spoilage: Look for any off smells or changes in color. If it smells sour or shows mold, throw it away. Always prioritize food safety! Greek Lemon Chicken Soup, also known as Avgolemono, combines chicken, broth, and lemon. This soup has a creamy texture from the eggs and a bright taste from the lemon juice. It is a popular dish in Greece, often served during family gatherings or special occasions. The soup warms the heart and brings people together, making it a cultural staple. Yes, you can use other types of pasta. Some good options include small shells, ditalini, or even rice. If you choose a different pasta, adjust the cooking time as needed. Always check the package instructions for the best results. This way, you can customize the dish to your liking while still enjoying the flavors. This soup is healthy and packed with nutrients. The chicken provides protein, while vegetables add vitamins. The lemon juice offers vitamin C, which helps boost your immune system. In one serving, the soup has about 300 calories, making it a light yet filling option. It is a great choice for a wholesome meal that satisfies your hunger. This blog covered key ingredients like chicken, veggies, and orzo. You learned how to enhance the soup's flavor with eggs, lemon, and herbs. There are also tips for faster prep, ingredient swaps, and variations based on diet. Storing leftovers and reheating them properly ensures great taste. Inclusion of diverse flavors and dietary options makes this recipe adaptable. Now, you can enjoy a warm bowl of Greek Lemon Chicken Soup anytime!

Greek Lemon Chicken Soup

Discover the vibrant flavors of Lively Greek Lemon Chicken Soup in this delicious recipe! Made with tender chicken, fresh herbs, and zesty lemon, this soup is perfect for a cozy meal. Follow our simple step-by-step instructions to create a heartwarming dish that will impress family and friends. Click through to explore the full recipe and bring a taste of Greece to your kitchen today! Enjoy a bowl of sunshine!
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Ingredients
  

1 lb boneless, skinless chicken breast

6 cups chicken broth

1 medium onion, finely chopped

2 carrots, diced

2 celery stalks, diced

1 cup uncooked orzo pasta

3 large eggs

1/3 cup freshly squeezed lemon juice (about 2-3 lemons)

1 tablespoon olive oil

1 teaspoon dried oregano

Salt and pepper to taste

Fresh dill or parsley, for garnish

Lemon slices, for garnish

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the chopped onion, diced carrots, and diced celery. Sauté until vegetables are tender, about 5-7 minutes.

    Add the chicken breast to the pot along with the chicken broth and oregano. Bring to a boil; then reduce the heat to a simmer, covering the pot. Cook for about 20-25 minutes, or until the chicken is cooked through.

      Carefully remove the chicken from the pot and let it rest on a cutting board. Once it cools slightly, shred the chicken into bite-sized pieces.

        In the same pot, add the uncooked orzo and cook according to package instructions, about 8 minutes, or until al dente. Stir occasionally to prevent sticking.

          In a bowl, whisk together the eggs and lemon juice until fully combined. Gradually temper the egg mixture by adding a ladle of hot soup to it while whisking continuously. This step helps prevent the eggs from curdling.

            Slowly pour the tempered egg mixture back into the pot, stirring gently. Add the shredded chicken back into the pot, and season with salt and pepper to taste. Allow the soup to heat through for another 2-3 minutes, but do not boil.

              Remove the soup from heat, and let it rest for a few minutes before serving.

                - Presentation Tips: Serve in bowls, garnishing each serving with fresh dill or parsley and a slice of lemon on top for brightness.

                  Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4