Zesty Greek Lemon Chicken Soup

$To make this soup, you need several key ingredients. Here’s what you’ll need: - 1 pound boneless, skinless chicken breasts - 4 cups chicken broth - 1 cup water - 1/2 cup orzo pasta - 2 large carrots, diced - 2 celery stalks, diced - 1 medium onion, finely chopped - 2 cloves garlic, minced - 1/4 cup fresh parsley, chopped - 2 large lemons (juice and zest) - 2 tablespoons olive oil - Salt and pepper to taste - 1/2 teaspoon dried oregano These ingredients create a rich and comforting base for the soup, bringing the flavors of Greece to your kitchen. You might already have some of the pantry essentials at home. These items are common staples: - Olive oil - Salt - Pepper - Dried oregano These basics enhance the taste of your soup. They help build a flavorful foundation that makes a big difference. If you want to take your soup to the next level, consider adding these optional ingredients: - 1/2 teaspoon dill - Fresh spinach (for added greens) Dill brings a unique taste, while spinach adds nutrition and color. Feel free to mix and match based on your preferences. These small additions can turn a good soup into a great one. {{ingredient_image_1}} Start by heating 2 tablespoons of olive oil in a large pot. Use medium heat. Add the finely chopped onion and minced garlic. Sauté these for about 3 to 4 minutes until they turn soft and clear. Next, add the diced carrots and celery. Cook them for about 5 minutes. They should become tender. Season the veggies with salt, pepper, dried oregano, and dill if you like. Stir well to mix the flavors. Now it's time for the chicken! Pour in 4 cups of chicken broth and 1 cup of water. Bring this mixture to a gentle boil. Once boiling, add 1 pound of boneless, skinless chicken breasts. Lower the heat to a simmer. Cook for about 15 to 20 minutes until the chicken is fully cooked. When done, take the chicken out of the pot. Shred it using two forks. Return the shredded chicken back to the pot. Stir in 1/2 cup of orzo pasta. Cook for about 8 to 10 minutes until the pasta is al dente. Add the juice and zest of 2 large lemons along with 1/4 cup of chopped fresh parsley. Mix everything well to blend the flavors. If you want, toss in a handful of fresh spinach just before serving. Taste the soup and adjust the seasoning if needed. Ladle the soup into bowls and garnish with extra parsley and a slice of lemon. Enjoy your warm, comforting Greek lemon chicken soup! To cook chicken just right, use boneless, skinless breasts. They cook quickly and stay tender. Heat olive oil in your pot before adding onion and garlic. This step builds a great base flavor. After simmering the chicken for about 20 minutes, check for doneness. The chicken should reach 165°F. Shred it with two forks. Adding orzo is simple. Cook it for 8-10 minutes. This pasta absorbs the soup's flavor, making it hearty. Fresh herbs truly boost the flavor of your soup. Use parsley for a bright taste. Add it at the end of cooking to keep its freshness. If you want more depth, try adding dill. Just a half teaspoon gives a nice twist. Fresh spinach adds color and nutrients. Toss it in at the last minute. The heat will wilt the leaves, keeping their vibrant green. Presentation makes your soup even more inviting. Use deep bowls to highlight the soup's color. Ladle the soup carefully, leaving space at the top. Garnish with extra parsley for a pop of green. Add a thin slice of lemon for a bright touch. This not only looks pretty but gives a fresh aroma. Serve it with crusty bread on the side. This adds texture and makes the meal more filling. Pro Tips Use Fresh Ingredients: Opt for fresh herbs and vegetables for the best flavor. Fresh parsley and lemons can elevate the taste of your soup significantly. Perfectly Cooked Orzo: To prevent the orzo from becoming mushy, add it to the soup during the last 8-10 minutes of cooking. This ensures it remains al dente. Enhance the Broth: For a richer flavor, consider using homemade chicken broth or adding a splash of white wine to the pot while the soup simmers. Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a little water or broth if necessary. {{image_2}} You can make a tasty vegetarian version of Greek lemon soup. Instead of chicken, use chickpeas or lentils. They add protein and fiber. Replace chicken broth with vegetable broth for a rich flavor. Add in your favorite veggies like zucchini or bell peppers for extra color and texture. You can also include orzo pasta for a nice bite. Don't forget the fresh lemon juice and zest for that zesty kick! If you want to switch up the protein, try using turkey or shrimp. Turkey gives a similar taste to chicken, while shrimp cooks quickly and adds a seafood twist. Just adjust the cooking time. Cook shrimp until they are pink and firm, usually about 3-5 minutes. For turkey, ensure it is cooked through and no longer pink. Each protein adds its own unique flavor to the soup. For those who need gluten-free options, simply skip the orzo. You can use rice instead or omit the grains entirely. This keeps the soup light while still being filling. If you are low-carb, consider adding more veggies like cauliflower or broccoli. They add volume and nutrients without the carbs. Always check labels on broth and other ingredients to ensure they fit your diet. After enjoying your Greek lemon chicken soup, allow it to cool. Pour the soup into an airtight container. Store it in the fridge for up to three days. Make sure to label the container with the date. This helps you keep track of freshness. If you want to save some for later, freezing is a great option. Let the soup cool completely before freezing. Use freezer-safe bags or containers. Remove as much air as you can to avoid freezer burn. This soup can last in the freezer for up to three months. When you're ready to enjoy it, just thaw it in the fridge overnight. To reheat, use a pot on the stove over medium heat. Stir often to heat it evenly. You can also use the microwave. Heat in short bursts, stirring in between. If the soup is too thick after freezing, add a splash of water or broth while reheating. Enjoy your warm and comforting bowl! Greek Lemon Chicken Soup, or Avgolemono, has roots in ancient Greece. It blends chicken, lemon, and eggs to create a creamy soup. Many believe it started as a way to use leftover chicken. This dish shows the bright flavors of Greece. It has become a comfort food for many, especially in colder months. Yes, you can use store-bought broth. It saves time and still tastes good. Look for low-sodium options to control salt. Homemade broth is great if you have time. It adds rich flavor that enhances the soup. Either choice works well in this recipe. To thicken the soup, you can add more orzo. Cook it longer to absorb liquid. Another way is to mix egg yolks with lemon juice. Slowly stir this mix into the soup. It adds creaminess and flavor. You can also use a cornstarch slurry for quick thickening. Just mix cornstarch with water and stir it in. This blog post covered how to make Greek Lemon Chicken Soup. We discussed key ingredients, such as chicken and orzo, plus optional items to boost flavor. I guided you through steps for cooking the chicken and assembling the soup. You learned tips to enhance taste and how to store leftovers properly. Lastly, we explored variations for different diets. I hope you feel inspired to make your own version of this tasty soup. It’s a warm, comforting dish for any occasion. Enjoy your culinary adventure!$

Zesty Greek Lemon Chicken Soup

A refreshing and hearty chicken soup with a zesty lemon flavor, perfect for any occasion.

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Prep Time 15

Cook Time 30

Total Time 45

Course Main Course

Cuisine Greek

Servings 6

Calories 250 kcal

Ingredients

1 pound boneless, skinless chicken breasts
4 cups chicken broth
1 cup water
0.5 cup orzo pasta
2 large carrots, diced
2 stalks celery, diced
1 medium onion, finely chopped
2 cloves garlic, minced
0.25 cup fresh parsley, chopped
2 large lemons (juice and zest)
2 tablespoons olive oil
to taste salt and pepper
0.5 teaspoon dried oregano
0.5 teaspoon dill (optional)
1 handful fresh spinach (optional, for added greens)

Instructions

In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until translucent, about 3-4 minutes.
Add the diced carrots and celery to the pot, cooking until they soften, about 5 minutes.
Season the vegetables with salt, pepper, oregano, and dill (if using), stirring to combine.
Pour in the chicken broth and water, bringing it to a gentle boil.
Add the chicken breasts to the pot. Lower the heat and simmer for about 15-20 minutes until the chicken is fully cooked.
Carefully remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
Stir in the orzo and cook for 8-10 minutes or until the pasta is al dente.
Add the fresh lemon juice, lemon zest, and parsley to the soup, stirring well to incorporate the flavors.
If using, add a handful of fresh spinach to the soup just before serving, stirring until wilted.
Taste and adjust the seasoning as needed. Serve hot with a wedge of lemon on the side for an extra zing.

Notes

Ladle the soup into bowls and garnish with additional parsley and a thin slice of lemon on top to brighten the dish. Serve with crusty bread on the side for a comforting meal.

Keyword chicken soup, healthy, lemon