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- 1 lb boneless, skinless chicken breasts - 6 cups chicken broth - 1 cup uncooked orzo pasta - 2 large carrots, diced - 2 celery stalks, diced - 1 medium onion, chopped - 3 cloves garlic, minced In this soup, chicken is the star. I love using boneless and skinless breasts. They cook fast and stay moist. Chicken broth gives a rich base. The orzo pasta adds a nice texture. Carrots and celery bring color and crunch. Onions and garlic boost the flavor. - 1/4 cup fresh lemon juice (about 2 lemons) - 1 tablespoon lemon zest - 2 large eggs - Salt and pepper to taste - 2 tablespoons olive oil - Fresh dill or parsley for garnish Lemon juice and zest brighten the soup. They give a zesty kick. Eggs help create a creamy texture. Salt and pepper enhance all the flavors. Olive oil adds a smooth finish. Fresh dill or parsley makes it pretty and fresh. - Additional vegetables - Spices You can add more veggies like spinach or peas. They boost the nutrition. Spices like paprika or cumin can add warmth and depth. Feel free to get creative! To start, heat 2 tablespoons of olive oil in a large pot over medium heat. This helps to bring out the flavors. Next, add 1 medium chopped onion, 2 diced carrots, and 2 diced celery stalks. Sauté these for about 5-7 minutes until they soften. The smell will be amazing! Once the veggies are soft, add 3 minced garlic cloves. Cook for another 1-2 minutes. This adds a nice garlic flavor. Now, pour in 6 cups of chicken broth and bring it to a simmer. After that, add 1 pound of boneless, skinless chicken breasts and 1 cup of uncooked orzo pasta. Cook for 15-20 minutes. The chicken should be cooked through, and the orzo will be tender. When the chicken is cooked, take it out of the pot. Let it cool for a few minutes, then shred it into bite-sized pieces. This makes it easy to eat. Return the shredded chicken to the pot and stir. In a bowl, whisk together 2 large eggs, 1/4 cup of fresh lemon juice, and 1 tablespoon of lemon zest. To prevent the eggs from curdling, gradually mix in a cup of hot broth from the soup. Once this is combined, slowly whisk the egg mixture back into the soup pot. Heat the soup through for about 3-5 minutes. Do not let it boil! Finally, season with salt and pepper to taste. Ladle the soup into bowls and garnish with fresh dill or parsley. This adds a bright touch to your delicious soup. To get the best flavor, timing is key. Start by sautéing the onions, carrots, and celery first. This helps build a strong base. Add garlic next for a fragrant boost. Don’t rush to add the lemon juice. Wait until the end to keep it bright and fresh. Balancing the lemon flavor can be tricky. Use fresh lemon juice and zest for the best taste. Start with less juice than you think. You can always add more later. This way, you control the tanginess. To avoid curdling the eggs, whisk them with lemon juice and zest first. Then, slowly mix in hot broth. This step warms the eggs gently. If you add them too fast, they can scramble. Be patient and keep stirring. For shredding chicken, let it cool a bit. This makes it easier to handle. Use two forks to pull apart the meat. You can also use your hands if you prefer. Just make sure it’s cool enough to touch. Adjust the heat level by adding red pepper flakes. Start with a pinch, then taste. You can add more if you like it spicier. To change the texture, try adding more orzo. It will make the soup thicker. If you want a lighter feel, add more broth. You can also blend part of the soup for a creamier version. {{image_2}} You can make Greek lemon chicken soup vegetarian by swapping the chicken for chickpeas or tofu. Use vegetable broth instead of chicken broth. This still gives you a rich flavor. For the grains, try quinoa or barley instead of orzo. These options add protein and fiber, making the soup hearty and filling. Different Greek islands have their own versions of this soup. Some add more herbs or spices like saffron or oregano. You might even find versions that use seafood. For a health-focused twist, you can reduce the pasta and add more vegetables like spinach or zucchini. This keeps the soup light yet satisfying. Pair this soup with warm, crusty bread for a comforting meal. You can also serve it with a fresh salad for a balanced dish. Adding a dollop of yogurt or a sprinkle of feta cheese on top enhances the flavor. These simple touches make the soup even more delicious and inviting. To keep your Greek lemon chicken soup fresh, store it right. First, let the soup cool to room temperature. Then, pour it into an airtight container. Refrigerate it if you plan to eat it within a few days. Here are some handy tips: - Use a container with a tight seal to prevent spills. - Label the container with the date. This way, you know when you made it. If you want to save it for later, freezing is a great option. Just follow these steps: - Portion the soup into freezer bags or containers. - Leave some space at the top for expansion as it freezes. - Seal tightly and label with the date. Reheating soup can be simple and quick. The best methods include: - Stovetop: Pour the soup into a pot. Heat it over medium heat until hot. Stir often to keep it even. - Microwave: Use a microwave-safe bowl. Cover it loosely to avoid splatter. Heat in short bursts, stirring in between. To keep the flavor and texture, avoid boiling the soup. Heat it just until hot. This maintains its taste and prevents the eggs from curdling. How long can you keep leftovers? If stored in the fridge, enjoy your soup within 3 to 4 days. If frozen, it can last up to 3 months. Look for these signs of spoilage: - Off smell or sour odor - Change in color or texture - Mold or unusual spots If you notice any of these, it’s best to toss the soup. Keeping your soup fresh ensures you enjoy every bite! You can use rice or quinoa instead of orzo pasta. Both work well in this soup. For gluten-free diets, use gluten-free pasta or even small beans like lentils. They add protein and texture, making your soup hearty and healthy. Yes, you can make this soup ahead of time. Just store it in the fridge for up to three days. When you reheat it, add a little broth to avoid drying out. If you plan to freeze it, leave out the eggs. They can change texture when frozen. To boost nutrition, add legumes like chickpeas or beans. You can also mix in grains like farro or barley. These add fiber and make the soup more filling. Adding more vegetables, like spinach or kale, also enhances the health benefits. In this blog post, I covered the key ingredients for Greek lemon chicken soup, including chicken, vegetables, broth, and pasta. I explained how to prepare and cook the soup, focusing on tips to balance flavors and customize it. You learned ways to store and reheat leftovers successfully. This soup is simple to make and offers endless variations. It’s versatile and packed with flavor. Enjoy trying your own twists on this classic dish!

Greek Lemon Chicken Soup

Discover the vibrant flavors of Zesty Greek Lemon Chicken Soup with this easy and delicious recipe! Packed with tender chicken, hearty veggies, and a delightful lemony twist, it's perfect for any occasion. In just 45 minutes, you'll have a comforting bowl of goodness that's sure to impress. Click through now to explore the full recipe and bring a taste of Greece to your kitchen today!
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Ingredients
  

1 lb boneless, skinless chicken breasts

6 cups chicken broth

1 cup uncooked orzo pasta

2 large carrots, diced

2 celery stalks, diced

1 medium onion, chopped

3 cloves garlic, minced

1/4 cup fresh lemon juice (about 2 lemons)

1 tablespoon lemon zest

2 large eggs

Salt and pepper to taste

2 tablespoons olive oil

Fresh dill or parsley for garnish

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the chopped onions, carrots, and celery, and 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 to a simmer.

        Add the chicken breasts and orzo pasta to the pot. Cook for about 15-20 minutes, or until the chicken is cooked through and the orzo is tender.

          Remove the chicken from the pot and let it cool slightly before shredding it into bite-sized pieces.

            Return the shredded chicken to the pot.

              In a bowl, whisk together the eggs, lemon juice, and lemon zest. Gradually mix in a cup of hot broth from the soup to temper the eggs (this prevents curdling). Once combined, slowly whisk this mixture back into the soup pot.

                Allow the soup to heat through (do not boil) for about 3-5 more minutes. Season with salt and pepper to taste.

                  Ladle the soup into bowls and garnish with fresh dill or parsley for a bright finish.

                    Prep Time: 15 mins | Total Time: 45 mins | Servings: 4-6