Lemon Zest Chicken Soup

$To make Greek lemon chicken soup, gather these ingredients: - 1 tablespoon olive oil - 1 medium onion, diced - 2 garlic cloves, minced - 2 medium carrots, diced - 2 celery stalks, diced - 1 pound chicken breast, cooked and shredded - 6 cups chicken broth - 1 cup orzo pasta - 2 large eggs - 1/4 cup fresh lemon juice (about 2 lemons) - 1 teaspoon dried oregano - Salt and pepper to taste - Fresh dill or parsley, for garnish You can swap some ingredients if needed. - Use vegetable broth instead of chicken broth for a vegan option. - Quinoa or rice can replace orzo pasta for a gluten-free choice. - If you lack fresh lemon, bottled lemon juice works, but fresh is better. - Any cooked chicken can be used, like rotisserie chicken or turkey. Fresh ingredients boost the soup's flavor and health. Use fresh lemons for zest and juice. Fresh herbs, like dill or parsley, add bright flavor and color. Fresh onions and garlic also enhance the taste. They make the soup feel comforting and rich. Plus, using fresh veggies means more nutrients for you. {{ingredient_image_1}} Start by heating 1 tablespoon of olive oil in a large pot over medium heat. Next, add 1 medium onion, diced finely. Sauté the onion for about 3 to 4 minutes until it turns translucent. This step builds a great flavor base. Stir in 2 minced garlic cloves, 2 diced medium carrots, and 2 diced celery stalks. Cook these veggies for about 5 minutes. You want them to soften a bit, creating a nice blend of tastes. Now it's time to add the main ingredients. Toss in 1 pound of shredded chicken breast and 6 cups of chicken broth. Bring the mixture to a boil. Once it reaches a boil, add in 1 cup of orzo pasta. Lower the heat to a simmer and cook for about 8 to 10 minutes. The orzo should become tender and soak up the flavors from the broth. In a separate bowl, whisk together 2 large eggs and 1/4 cup of fresh lemon juice. Mix until well combined. To avoid cooking the eggs too fast, you'll temper them. Gradually add a ladle of hot soup to the egg mixture while whisking. This step is key to keeping your soup creamy. Slowly stir this tempered mixture back into the pot, mixing continuously. Finally, season your soup with 1 teaspoon of dried oregano, salt, and pepper to taste. Let the soup sit for a couple of minutes before serving. To get that true Greek taste, use fresh lemon juice. The bright flavor makes a big difference. Fresh dill or parsley adds a nice touch at the end. Dried oregano is key; it gives the soup warmth and depth. Choose high-quality chicken broth for the best base. Curdling can ruin your soup. To avoid this, whisk the eggs and lemon juice well. Slowly mix in hot soup to the egg mix. This step is called tempering. Gradually add the tempered mixture back to the pot while stirring. This keeps the soup creamy and smooth. Presentation matters! Serve the soup hot in deep bowls. Garnish each bowl with freshly chopped dill or parsley. A lemon wedge on the side adds flair and extra flavor. This little touch makes the dish feel special and inviting. Pro Tips Use Fresh Ingredients: Fresh vegetables and herbs will enhance the flavor of your soup significantly, making it more vibrant and aromatic. Perfectly Cook the Orzo: To avoid mushy pasta, cook the orzo separately if you plan on storing leftovers and add it just before serving. Control the Creaminess: Adjust the amount of egg and lemon mixture to achieve your desired creaminess. More eggs will create a richer texture. Season Gradually: Always taste and season your soup in stages. Start with salt and pepper, and adjust as needed for the best flavor balance. {{image_2}} You can change this soup to fit your diet. For a gluten-free option, swap orzo for rice. If you want a lighter soup, use less chicken and add more broth. You can also use tofu or chickpeas instead of chicken for a plant-based meal. These swaps let everyone enjoy this soup. Each region in Greece has its own twist on lemon chicken soup. In some areas, people add more herbs like mint or basil for a fresh taste. Others may use different noodles or grains, like barley. You can get creative with spices, too. Adding saffron or cumin can make the soup unique. Boost the nutrition by adding more veggies. You can toss in spinach, kale, or zucchini for color and health. Peas or bell peppers can add sweetness and crunch. Adding vegetables not only makes the soup tastier, but it also makes it more filling. This way, you enjoy a comforting bowl while getting your vitamins! To keep Greek lemon chicken soup fresh, store it in an airtight container. Let the soup cool first. Once cooled, place it in the fridge. It stays good for about 3 to 4 days. For best taste, eat it within this time. You can freeze Greek lemon chicken soup. Use a freezer-safe container or a heavy-duty freezer bag. Make sure to leave some space at the top for expansion. The soup lasts up to 3 months in the freezer. Thaw it overnight in the fridge before reheating. Reheat the soup gently on the stove. Add a splash of broth or water to help it stay creamy. Stir often to prevent sticking. Heat until warm, but do not boil. If reheating from frozen, thaw it first, then follow the same steps. Enjoy the fresh flavors just like when you first made it! Greek Lemon Chicken Soup, also known as Avgolemono, is a warm and zesty dish. It combines tender chicken, bright lemon, and creamy egg for richness. The soup often features orzo pasta, which adds heartiness. You can enjoy it on a chilly day or when you need comfort. The flavors blend well, making each bite delightful. This soup is a staple in Greek homes, loved for its taste and warmth. Yes, you can use other types of pasta if you prefer. Small shapes like ditalini or acini di pepe work well too. Just keep an eye on cooking times. You want the pasta to stay tender but not mushy. If you choose a larger pasta, adjust the cooking time accordingly. The key is to maintain the soup's heartiness and texture. Greek Lemon Chicken Soup lasts about three to four days in the fridge. Store it in an airtight container to keep it fresh. If you notice changes in smell or color, it’s best to discard it. Reheat the soup gently on the stove or in the microwave. Remember, the pasta may soak up some broth over time. Add a splash of broth or water to restore the soup's consistency if needed. This blog post covered key ingredients, cooking steps, and helpful tips for making Greek lemon chicken soup. I shared ideas for substitutions and ways to add your own twist. Fresh ingredients enhance the flavor, while storing and reheating the soup is easy. These points can help you create great meals. Remember, cooking is about joy and sharing. Have fun experimenting, and enjoy your delicious soup!$

Lemon Zest Chicken Soup

A refreshing and hearty chicken soup with a zesty lemon flavor.

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Prep Time 15

Cook Time 15

Total Time 30

Course Main Course

Cuisine American

Servings 4

Calories 250 kcal

Ingredients

1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
2 medium carrots, diced
2 stalks celery, diced
1 pound chicken breast, cooked and shredded
6 cups chicken broth
1 cup orzo pasta
2 large eggs
0.25 cup fresh lemon juice
1 teaspoon dried oregano
to taste salt and pepper
for garnish fresh dill or parsley

Instructions

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.
Stir in the minced garlic, diced carrots, and celery. Cook for another 5 minutes, stirring occasionally until the vegetables start to soften.
Add the shredded chicken and chicken broth to the pot. Bring to a boil.
Once boiling, add the orzo pasta and reduce the heat to a simmer. Cook until the orzo is tender, about 8-10 minutes.
In a separate bowl, whisk together the eggs and lemon juice until well combined.
Gradually add a ladleful of hot soup to the egg and lemon mixture while whisking continuously to temper the eggs. This prevents them from curdling.
Slowly stir the tempered egg mixture back into the pot of soup while stirring continuously to create a creamy texture.
Season with dried oregano, salt, and pepper to taste.
Remove from heat and let the soup sit for a couple of minutes.

Notes

Serve hot with fresh dill or parsley and a lemon wedge.

Keyword chicken soup, healthy, lemon, orzo