Lemon-Dill Greek Chicken Soup

$- 1 lb boneless chicken breasts, diced - 4 cups chicken broth - 1 medium onion, finely chopped - 2 cloves garlic, minced - 2 large carrots, diced - 1 cup orzo pasta - 2 large eggs - 1/4 cup fresh lemon juice (about 2 lemons) - 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill) - 2 tablespoons olive oil - Salt and pepper to taste - Fresh parsley, for garnish This soup is full of bright flavors and warmth. You start with chicken, which gives the soup a rich taste. The broth adds depth, while the vegetables enhance the texture. The carrots not only bring sweetness but also color. I love using orzo pasta because it adds heartiness. It is small and cooks quickly, making it perfect for soup. For the seasoning, lemon juice brightens the dish. Dill adds a fresh herbal note that complements the chicken. The eggs create a creamy and smooth texture. Finally, parsley makes a lovely garnish. It adds freshness and a pop of color. Each ingredient plays a role in making this dish comforting and flavorful. It is simple yet packed with taste. I always recommend using fresh ingredients for the best results. {{ingredient_image_1}} 1. Sautéing onion and garlic Start by heating olive oil in a large pot over medium heat. Add the finely chopped onion and minced garlic. Cook them for about 3-4 minutes. You want them to soften and become fragrant. This step builds a strong flavor base for your soup. 2. Browning the chicken Next, add the diced chicken to the pot. Stir it well and cook for 5-7 minutes. The chicken should become browned on the outside and cooked through. This step adds richness to the soup and locks in the chicken's flavor. 1. Incorporating carrots After the chicken is cooked, stir in the diced carrots. Cook them for another 3 minutes. This adds a sweet crunch and bright color to your soup. 2. Bringing soup to a boil Now, pour in the chicken broth. Bring the mixture to a boil. Once boiling, add the orzo pasta. Reduce the heat to a simmer. Let the soup cook for about 10 minutes. You want the orzo to be al dente, or firm to the bite. 1. Whisking eggs and lemon juice In a separate bowl, whisk together the eggs and fresh lemon juice. Mix them well until smooth. This mixture will give the soup its creamy texture and zesty flavor. 2. Tempering the egg mixture To avoid scrambling the eggs, slowly add a ladle of hot soup broth into the egg mixture while whisking. This process is called tempering. It helps the eggs adjust to the heat so they can combine smoothly with the soup. 1. Combining tempered eggs into the soup Slowly stir the tempered egg mixture back into the pot of soup. Keep stirring constantly. This will create a creamy, lemony texture that makes the soup special. 2. Adding fresh dill and seasoning Finally, stir in the fresh dill. Season with salt and pepper to taste. Allow the soup to heat through for another 2-3 minutes without boiling. This step enhances the soup's flavor and aroma. To make your Greek Lemon Chicken Soup truly shine, balancing acidity is key. The lemon juice adds brightness, but you must season well with salt and pepper. Taste as you go. Adjust the seasoning until it feels just right. This will help lift the soup's flavors. Next, think about the texture. Adding orzo pasta gives a nice bite. Cook it until just al dente. This means it should have a slight firmness. It will soak up the soup’s flavors without turning mushy. One common mistake is ending up with scrambled eggs in the soup. To avoid this, always temper the eggs. Whisk them with hot broth first before adding to the pot. This keeps them smooth and creamy. Another mistake is overcooking the orzo. If you let it cook too long, it will become soft and sticky. Keep an eye on it and take it off the heat when it’s just right. For sides, consider serving crusty bread or a fresh salad. Both add texture and flavor. You can also pair it with a light Greek salad. The freshness balances the warm soup well. For presentation, serve the soup in shallow bowls. Garnish with fresh parsley. This adds a pop of color. You can also sprinkle a bit of extra dill on top. It looks inviting and enhances the taste. Pro Tips Use Fresh Ingredients: Fresh herbs and citrus enhance the flavor significantly, so opt for fresh dill and lemons when possible. Tempering the Eggs: Gradually adding hot broth to the egg mixture helps prevent scrambling, ensuring a smooth and creamy soup. Adjusting Consistency: If the soup becomes too thick after cooking, add a little more chicken broth to achieve your desired consistency. Garnish for Flavor: Fresh parsley not only adds color but also a fresh flavor that complements the lemon-dill notes beautifully. {{image_2}} You can change some ingredients in Greek lemon chicken soup. If you want to swap the chicken, try using turkey or even tofu. Both work well in this dish. For broth, you can use vegetable broth for a lighter taste. If you follow a vegetarian or vegan diet, this soup can still be yours. Replace the chicken with chickpeas or lentils. Use vegetable broth instead of chicken broth. For creaminess, add coconut milk. To make the soup even better, consider adding more spices or herbs. You can try thyme or oregano for a classic touch. Adding a pinch of red pepper flakes can give it a nice kick. If you prefer a tangier flavor, you can modify the acidity. Add more lemon juice or a splash of vinegar. This adds brightness and balances the flavors. After making this soup, let it cool before storing. Place it in a container that seals well. Glass or plastic containers work great. Make sure they are clean and dry. This keeps the soup fresh for about three to four days. If you want to save some for later, label the container with the date. This way, you can track how long it has been in the fridge. To freeze the soup, start by letting it cool completely. Then, pour it into a freezer-safe bag or container. Be sure to leave some space at the top for expansion. Seal it tightly to keep out air. You can freeze it for up to three months without losing flavor. When you are ready to eat, take it out of the freezer and place it in the fridge overnight. This will help it thaw slowly. If you need it fast, you can also thaw it in a pot on low heat. Stir it often to avoid hot spots. When it is warmed through, enjoy a bowl of comforting soup! Greek Lemon Chicken Soup is a classic dish known as Avgolemono. It has roots in Greek cuisine. This dish combines chicken, lemon, and egg to create a creamy soup. It is warm, flavorful, and comforting. You can enjoy it on a cold day or when you feel under the weather. The bright lemon juice adds a refreshing taste, making it unique. Yes, you can prepare this soup ahead of time. Make the soup and let it cool. Store it in the fridge for up to three days. When you want to eat it, just reheat it on the stove over low heat. Stir often to keep it creamy. If the soup thickens too much, add a bit of broth or water. Yes, you can freeze Greek Lemon Chicken Soup. First, let it cool completely. Then, pour it into airtight containers or freezer bags. Make sure to leave some space for expansion. The soup can last up to three months in the freezer. When ready to eat, thaw it in the fridge overnight. Reheat it gently on the stove, stirring to keep its creamy texture. In this article, we explored how to make a comforting bowl of Greek lemon chicken soup. We covered the key ingredients, cooking steps, and helpful tips for the best flavor. Remember to watch out for common mistakes and consider fun variations to customize your dish. Proper storage can keep your leftovers tasty, so take notes on how to freeze and reheat. Enjoy your cooking! It’s simple and rewarding to make this soup at home.$

Lemon-Dill Greek Chicken Soup

A refreshing and creamy chicken soup with lemon and dill flavors.

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Prep Time 15

Cook Time 15

Total Time 30

Course Main Course

Cuisine Greek

Servings 4

Calories 300 kcal

Ingredients

1 lb boneless chicken breasts, diced
4 cups chicken broth
1 medium onion, finely chopped
2 cloves garlic, minced
2 large carrots, diced
1 cup orzo pasta
2 large eggs
0.25 cup fresh lemon juice (about 2 lemons)
1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
2 tablespoons olive oil
to taste salt and pepper
for garnish fresh parsley

Instructions

In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing for about 3-4 minutes until fragrant and soft.
Add the diced chicken to the pot, cooking until it's browned and cooked through, approximately 5-7 minutes.
Stir in the diced carrots and cook for an additional 3 minutes.
Pour in the chicken broth and bring the mixture to a boil. Once boiling, add the orzo and reduce the heat to a simmer. Cook for about 10 minutes or until the orzo is al dente.
In a separate bowl, whisk together the eggs and lemon juice until well combined. Gradually add a ladle of the hot soup broth into the egg mixture while whisking continuously to temper the eggs. This prevents them from scrambling.
Slowly stir the tempered egg mixture back into the pot of soup, continually stirring. This will create a creamy, lemony texture.
Stir in the fresh dill, and season with salt and pepper to taste. Allow the soup to heat through for another 2-3 minutes without boiling.
Serve hot, garnished with fresh parsley for added color and flavor.

Notes

Serve hot and garnish with fresh parsley.

Keyword chicken, dill, lemon, soup