Greek Lemon Chicken Soup

$- 1 lb skinless chicken breast, diced - 1 medium onion, chopped - 2 cloves garlic, minced - 3 medium carrots, sliced - 2 stalks celery, chopped - 8 cups chicken broth - 1 cup orzo pasta (or rice for a gluten-free option) - 3 large eggs - 1/4 cup fresh lemon juice (about 2 lemons) - 1 teaspoon dried oregano - Salt and pepper to taste - Fresh parsley, chopped (for garnish) To make Greek Lemon Chicken Soup, I use precise amounts for the best taste. Here’s how it looks: - Chicken breast: 1 lb, diced into small pieces. - Onion: 1 medium, chopped finely for flavor. - Garlic: 2 cloves, minced; this adds a nice aroma. - Carrots: 3 medium, sliced thinly for sweet notes. - Celery: 2 stalks, chopped; it gives a great crunch. - Chicken broth: 8 cups, the heart of the soup. - Orzo pasta: 1 cup, or rice as a gluten-free choice. - Eggs: 3 large, they make the soup creamy. - Lemon juice: 1/4 cup, about 2 large lemons for zest. - Dried oregano: 1 teaspoon, for that lovely herb flavor. - Salt and pepper: to taste, for seasoning. - Fresh parsley: chopped, used for garnish. For extra flair, I like to add garnishes. Here are my favorites: - Lemon slices: These add a bright touch. - Extra parsley: More fresh herbs boost flavor and color. - Croutons: A crunchy texture can enhance the soup. These ingredients combine to create a warm and tasty bowl of Greek Lemon Chicken Soup that comforts and delights. {{ingredient_image_1}} 1. Gather all your ingredients. You need: - 1 lb skinless chicken breast, diced - 1 medium onion, chopped - 2 cloves garlic, minced - 3 medium carrots, sliced - 2 stalks celery, chopped - 8 cups chicken broth - 1 cup orzo pasta (or rice for a gluten-free option) - 3 large eggs - 1/4 cup fresh lemon juice (about 2 lemons) - 1 teaspoon dried oregano - Salt and pepper to taste - Fresh parsley, chopped (for garnish) 2. Start by chopping the onion and mincing the garlic. This will make your soup fragrant. 3. Dice the chicken into bite-sized pieces. Make sure they are all roughly the same size for even cooking. 4. Slice the carrots and chop the celery. This adds great texture to your soup. 1. In a large pot, heat a splash of olive oil over medium heat. 2. Add the chopped onion and minced garlic. Sauté them until they are soft, about 3-4 minutes. 3. Next, add the diced chicken to the pot. Cook until slightly golden, about 5-7 minutes. Stir occasionally to cook evenly. 4. Stir in the sliced carrots and chopped celery. Cook for another 3 minutes to soften them a bit. 5. Now, pour in the chicken broth. Bring this mixture to a simmer. 6. Once it simmers, add the orzo pasta (or rice) and dried oregano. Cook according to the package instructions, about 8-10 minutes. 7. In a small bowl, whisk together the eggs and lemon juice. This gives the soup its creamy texture. 1. To temper the egg mixture, ladle about 1 cup of the hot soup stock into the bowl. Whisk constantly to prevent curdling. 2. Gradually pour the tempered egg mixture back into the pot. Stir gently to combine. Avoid boiling the soup now, as this may scramble the eggs. 3. Season with salt and pepper to taste. 4. Remove the pot from heat and let it rest for a couple of minutes. This helps the soup thicken slightly. 5. Serve hot. Garnish with freshly chopped parsley for a pop of color. Enjoy your comforting bowl of Greek lemon chicken soup! To make your Greek Lemon Chicken Soup shine, use fresh ingredients. Fresh chicken and vegetables create the best flavor. For a zestier taste, add more lemon juice. You can also mix in a bit of lemon zest for extra brightness. When adding herbs, try using fresh oregano if you can find it. It enhances the soup with a rich aroma. One common mistake is cooking the eggs too fast. Always temper the egg mixture first. This keeps them from curdling in the hot soup. Another mistake is overcooking the pasta or rice. Follow the package instructions for perfect texture. If you boil the soup after adding the eggs, they will scramble. Keep the heat low and stir gently. To get the right soup thickness, let it rest for a few minutes after cooking. This helps it thicken naturally. If you want a thicker soup, add less broth. You can also reduce the broth by simmering it longer. If it becomes too thick, just add a bit more broth or water to loosen it up. Pro Tips Use Fresh Ingredients: Always opt for fresh vegetables and herbs to enhance the flavor of your soup. Fresh ingredients make a noticeable difference in taste and aroma. Properly Temper the Eggs: When adding the egg and lemon mixture to the soup, temper it by gradually mixing in hot broth. This technique prevents the eggs from curdling and ensures a smooth texture. Adjust Lemon to Taste: The amount of lemon juice can be adjusted based on your preference for tartness. Start with less and add more to suit your taste. Garnish for Visual Appeal: A sprinkle of fresh parsley and a slice of lemon not only enhance the presentation but also add a burst of fresh flavor to the soup. {{image_2}} If you want a gluten-free option, you can swap out orzo for rice. Brown rice works well, but white rice cooks faster. You can also use gluten-free pasta, which is widely available. Just make sure to follow the cooking times on the package. This way, you keep the soup tasty and safe for those with gluten issues. To make a vegetarian version, skip the chicken. Use vegetable broth instead of chicken broth. For protein, add beans like chickpeas or lentils. You can also add diced potatoes for heartiness. The soup will still be rich in flavor and comfort, even without meat. For added flavor, try using fresh herbs like dill or thyme. They lift the soup and add a fresh taste. You can also include a pinch of red pepper flakes for a kick. If you like a creamier soup, add a splash of coconut milk or heavy cream. This gives a nice richness that pairs well with lemon. Store any leftover soup in an airtight container. Place it in the fridge. It’s best to eat it within 3 days. Make sure the soup cools down before you store it. This helps keep it fresh. To freeze the soup, let it cool completely. Then, pour it into a freezer-safe container. Leave some space at the top for expansion. You can freeze it for up to 3 months. Label the container with the date. When you’re ready to eat, thaw the soup in the fridge overnight. Heat it on the stove over low heat. Stir it often to make sure it heats evenly. If it seems thick, add a bit of broth or water to loosen it up. Enjoy it warm for a cozy meal! If you need a substitute for orzo, you can use rice. Rice is a great option and gluten-free. You can also use small pasta shapes like ditalini or acini di pepe. Both add a nice texture. If you want a low-carb choice, try cauliflower rice. It will soak up the flavors of the soup well. To make the soup creamier, add more eggs. Whisk in an extra egg with the lemon juice. This thickens the soup and makes it richer. You can also stir in a splash of heavy cream or Greek yogurt. Both will add creaminess without changing the flavor much. Just be careful not to boil after adding them. Yes, you can make this soup in advance! It holds up well in the fridge for a few days. Just let it cool before storing it in an airtight container. If you freeze it, the texture may change. To reheat, warm it on the stove over low heat. If it's too thick, add a bit of broth or water. This article covers everything you need to know to make a delicious soup. We discussed the key ingredients, including measurements and optional garnishes. I shared clear steps for preparation, cooking, and adding final touches. We talked about tips for perfecting your soup and common mistakes to avoid. You learned variations for different diets and how to store leftovers properly. With this guide, you can create a soup that impresses. Remember, practice makes perfect! Enjoy each step and adjust it to your taste. Happy cooking!$

A comforting and tangy chicken soup with orzo, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 15

Total Time 30

Course Main Course

Cuisine Greek

Servings 4

Calories 300 kcal

Ingredients

1 lb skinless chicken breast, diced
1 medium onion, chopped
2 cloves garlic, minced
3 medium carrots, sliced
2 stalks celery, chopped
8 cups chicken broth
1 cup orzo pasta (or rice for a gluten-free option)
3 large eggs
0.25 cup fresh lemon juice (about 2 lemons)
1 teaspoon dried oregano
to taste salt and pepper
for garnish fresh parsley, chopped

Instructions

In a large pot, heat a splash of olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until softened, about 3-4 minutes.
Add the diced chicken to the pot and cook until slightly golden, about 5-7 minutes, stirring occasionally.
Stir in the sliced carrots and chopped celery, cooking for another 3 minutes.
Pour in the chicken broth and bring the mixture to a simmer.
Once simmering, add the orzo pasta (or rice) and dried oregano. Cook according to the pasta package instructions, typically 8-10 minutes or until al dente.
In a small bowl, whisk together the eggs and lemon juice until well combined.
To temper the egg mixture, slowly ladle about 1 cup of the hot soup stock into the bowl with the egg and lemon mixture, whisking constantly. This prevents the eggs from curdling.
Gradually pour the tempered egg mixture back into the pot, stirring gently to combine. Be careful not to boil the soup after this step, as the eggs may scramble.
Season with salt and pepper to taste. Remove the pot from the heat and let the soup rest for a couple of minutes to thicken slightly.
Serve hot, garnished with freshly chopped parsley.

Notes

Serve the soup in warm bowls and garnish with a lemon slice and a sprinkle of fresh parsley for a bright and inviting look.

Keyword chicken, comfort food, lemon, orzo, soup