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To make Greek Lemon Chicken Soup, you will need the following items: - 1 pound boneless, skinless chicken breasts - 6 cups low-sodium chicken broth - 1 medium onion, chopped - 2 garlic cloves, minced - 2 carrots, diced - 2 stalks celery, diced - 1 cup orzo pasta - 3 large eggs - 1/2 cup fresh lemon juice (about 2-3 lemons) - 1 teaspoon dried oregano - 1 teaspoon salt - 1/2 teaspoon black pepper - 2 tablespoons olive oil - Fresh parsley, chopped (for garnish) If you cannot find an ingredient, here are some good swaps: - You can use chicken thighs instead of breasts for more flavor. - Quinoa or rice can replace orzo for a gluten-free option. - If you lack fresh lemons, use bottled lemon juice. Just be careful with the amount. - For a vegetarian version, use vegetable broth and skip the chicken. When choosing fresh ingredients, keep these tips in mind: - Look for chicken that is pink and firm, not slimy. - Choose onions that are heavy for their size with dry, papery skins. - Carrots should be bright and firm, not soft or wrinkled. - For celery, pick stalks that are crisp and vibrant green. - When buying lemons, choose ones that feel heavy and have a smooth skin. These tips help you select high-quality ingredients for your soup. For the full recipe, refer to the recipe section above. To start, gather your ingredients. You need chicken, broth, onion, garlic, carrots, celery, orzo, eggs, lemon juice, oregano, salt, pepper, and olive oil. 1. In a large pot, heat the olive oil on medium. 2. Add the chopped onion, diced carrots, and diced celery. Sauté for 5-7 minutes. The veggies should soften. 3. Stir in minced garlic and cook for 1 more minute. You want it fragrant! 4. Place the chicken breasts in the pot and pour in the chicken broth. Bring it to a gentle simmer. 5. Cook the chicken for 15-20 minutes. It should be fully cooked. Remove it and let it cool. Shred it into bite-sized pieces. 6. Add orzo pasta and dried oregano to the pot. Simmer for 8-10 minutes until the orzo is just right. 7. In a bowl, whisk eggs and lemon juice together. Slowly add hot broth from the pot while whisking. This keeps the eggs from cooking too fast. 8. Stir the egg mixture back into the soup while whisking. This makes it creamy. 9. Add the shredded chicken back in. Season with salt and black pepper to taste. Heat for another 2-3 minutes. Don’t let it boil! 10. Serve hot and garnish with fresh parsley. - Prep Time: 15 minutes - Cooking Time: 30 minutes - Total Time: 45 minutes This soup is quick and easy. You can make it on a busy day. - Don't skip the step of tempering the eggs. This is key for creamy soup. - Avoid boiling the soup after adding the egg mixture. It can curdle. - Make sure the chicken is fully cooked before shredding. Undercooked chicken is unsafe. - Use low-sodium broth. This allows you to control the saltiness. This recipe is a warm hug in a bowl. For the full recipe, check the recipe section above. To boost the flavor of Greek lemon chicken soup, focus on fresh ingredients. Use fresh herbs like dill or thyme for a bright taste. Adding lemon zest before serving adds a nice zing. You can also sauté the vegetables longer to deepen their flavor. A splash of white wine can elevate the broth. If you want more warmth, add a pinch of red pepper flakes. To get that creamy texture, whisk the egg and lemon mixture carefully. Always temper the eggs by adding hot broth slowly while whisking. This step prevents the eggs from scrambling. When you pour the egg mixture back into the soup, keep stirring constantly. This method ensures a smooth and velvety soup. Avoid boiling the soup after adding the egg mixture; gentle heat keeps it creamy. Garnishing your soup makes it look appealing. Fresh parsley is a classic choice that adds color. You can also sprinkle some crumbled feta cheese on top. Thin slices of lemon add brightness and a pop of color. For a fun twist, serve with pita chips on the side. These garnishes not only look nice but enhance the flavor too. Don’t forget to check the full recipe for more tips! {{image_2}} You can easily adapt Greek Lemon Chicken Soup for different diets. For a gluten-free option, swap orzo with gluten-free pasta or rice. This keeps the soup hearty without gluten. If you're looking for a vegetarian version, replace chicken with chickpeas or white beans. Use vegetable broth instead of chicken broth. You still get a rich flavor that warms the soul. While oregano is a classic herb for this soup, you can mix it up! Try fresh dill or thyme for a twist. Basil also adds a fresh taste. If you like heat, add a pinch of red pepper flakes. Experimenting with herbs and spices can change the flavor profile. You can create a new favorite soup just by switching things up! Greek Lemon Chicken Soup works as a lovely starter or a main dish. Serve it in small bowls before a big meal. This adds a nice touch to any dinner. For a heartier option, serve it with a side of crusty bread or a salad. You can even top it with a dollop of Greek yogurt for extra creaminess. This soup is versatile and delicious, making it a favorite for any table. Check out the Full Recipe to make your own! To keep your Greek Lemon Chicken Soup fresh, let it cool first. Use an airtight container to store the soup in the fridge. It will stay good for about three days. If you want to enjoy it later, freezing is a great option. To freeze the soup, use freezer-safe containers or bags. Leave some space at the top, as the soup will expand when frozen. Label your containers with the date. You can freeze it for up to three months. Just remember to thaw it in the fridge overnight before reheating. When reheating, use a pot on low heat. Stir gently to avoid curdling the eggs. If the soup seems thick, add a bit of water or broth to thin it out. Heat until it’s just warm, not boiling. This way, you will keep the flavors bright and tasty. For full details, check out the Full Recipe. Greek Lemon Chicken Soup, also known as Avgolemono, has roots in ancient Greece. This soup reflects the Mediterranean diet, which values fresh, simple ingredients. Families often serve it during special gatherings. The bright lemon flavor symbolizes joy and hospitality. It’s a comfort food for many Greeks, warming both body and soul. Yes, you can make Greek Lemon Chicken Soup in advance. The flavors will deepen overnight, making it taste even better. Store it in an airtight container in the fridge for up to three days. Just remember to reheat it gently to avoid curdling the eggs. To adjust the recipe size, simply multiply or divide the ingredient amounts. For example, if you want to serve four people, use two-thirds of the ingredients. If you want to serve twelve, double the recipe. Cooking time may vary slightly, so keep an eye on the soup as it cooks. You can find the full recipe for Greek Lemon Chicken Soup below: Ingredients: - 1 pound boneless, skinless chicken breasts - 6 cups low-sodium chicken broth - 1 medium onion, chopped - 2 garlic cloves, minced - 2 carrots, diced - 2 stalks celery, diced - 1 cup orzo pasta - 3 large eggs - 1/2 cup fresh lemon juice (about 2-3 lemons) - 1 teaspoon dried oregano - 1 teaspoon salt - 1/2 teaspoon black pepper - 2 tablespoons olive oil - Fresh parsley, chopped (for garnish) This soup is easy and nourishing, perfect for any day. You learned how to make Greek Lemon Chicken Soup from scratch. We covered key ingredients, detailed steps, and helpful tips to enhance your soup. You now know how to use substitutions, avoid common mistakes, and try variations for dietary needs. Proper storage and reheating are also essential for great flavor. I hope you feel confident to make this dish. With these skills, you’ll impress family and friends every time. Enjoy your cooking adventure!

Greek Lemon Chicken Soup

Warm up with a bowl of delicious Greek Lemon Chicken Soup! This easy-to-follow recipe combines tender chicken, flavorful vegetables, and a zesty lemon twist for a comforting meal. Ready in just 45 minutes, it features orzo pasta and a creamy egg mixture that takes it to the next level. Click through to discover how to make this hearty soup that’s perfect for any day! You won’t want to miss this delightful dish!
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Ingredients
  

1 pound boneless, skinless chicken breasts

6 cups low-sodium chicken broth

1 medium onion, chopped

2 garlic cloves, minced

2 carrots, diced

2 stalks celery, diced

1 cup orzo pasta

3 large eggs

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

1 teaspoon dried oregano

1 teaspoon salt

1/2 teaspoon black pepper

2 tablespoons olive oil

Fresh parsley, chopped (for garnish)

Instructions
 

In a large pot, heat the olive oil over medium heat.

    Add the chopped onion, carrots, and celery to the pot, sautéing for about 5-7 minutes until the vegetables are softened.

      Stir in the minced garlic and cook for another minute until fragrant.

        Add the chicken breasts to the pot, then pour in the chicken broth. Bring to a gentle simmer.

          Cook the chicken for about 15-20 minutes, or until fully cooked through. Remove the chicken and let it cool slightly before shredding it into bite-sized pieces.

            In the same pot, add the orzo pasta and dried oregano. Simmer for an additional 8-10 minutes until the orzo is al dente.

              In a medium bowl, whisk together the eggs and lemon juice. Slowly add a ladleful of the hot broth from the pot into the egg mixture while whisking constantly (this will temper the eggs).

                Gradually stir the egg mixture back into the soup, making sure to whisk continuously to create a creamy texture.

                  Add the shredded chicken back into the pot, and season with salt and black pepper to taste. Heat gently for another 2-3 minutes without boiling.

                    Serve hot, garnished with fresh parsley.

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