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To make Greek Lemon Chicken Soup, gather these simple, fresh ingredients: - 1 lb boneless, skinless chicken breasts - 6 cups chicken broth - 1 cup orzo pasta - 2 medium carrots, diced - 1 celery stalk, diced - 1 small onion, finely chopped - 3 cloves garlic, minced - 2 large eggs - 1/4 cup fresh lemon juice (about 2 lemons) - Zest of 1 lemon - 1 teaspoon dried oregano - Salt and pepper to taste - Fresh dill or parsley for garnish Each ingredient plays a key role. The chicken adds protein and flavor. The broth gives a warm base. Orzo adds a nice texture. Fresh veggies like carrots and celery bring color and crunch. Garlic and onion provide depth. The eggs create a creamy finish. Lemon juice brightens the flavor. Oregano adds a hint of earthiness. Finally, salt, pepper, and herbs enhance every bite. Make sure to use fresh ingredients. They will make your soup taste better. With these items, you can create a bowl of comfort that warms the heart. - Step 1: Combining Ingredients Start by taking a large pot. Pour in 6 cups of chicken broth. Add 2 diced carrots, 1 diced celery stalk, 1 finely chopped onion, and 3 minced garlic cloves. Stir well and bring it all to a boil over medium-high heat. - Step 2: Cooking Chicken Once the broth boils, add 1 pound of boneless, skinless chicken breasts. Lower the heat to medium-low. Cover the pot and let it simmer for about 20 minutes. The chicken should be fully cooked. - Step 3: Adding Orzo and Seasoning After 20 minutes, take the chicken out of the pot and let it cool. In the same pot, add 1 cup of orzo pasta and 1 teaspoon of dried oregano. Cook the orzo according to the package instructions, usually around 8-10 minutes, until it's tender. - Step 6: Whisking Eggs and Lemon While the orzo cooks, grab a small bowl. Whisk together 2 large eggs, 1/4 cup of fresh lemon juice, and the zest of 1 lemon until it’s smooth. - Step 7: Tempering the Egg Mixture To prevent the eggs from curdling, add a few spoonfuls of hot broth to the egg mixture while whisking. This is called tempering. Keep whisking until it’s well mixed. - Step 8: Mixing Ingredients Slowly pour the tempered egg mixture back into the pot. Stir continuously for a creamy texture. Add the shredded chicken back in and mix well. Season with salt and pepper to your liking. - Step 9: Serving Suggestions Let the soup heat for a few minutes, then remove it from the heat. Serve hot in bowls. Garnish with fresh dill or parsley for a nice touch. Enjoy your warm bowl of Greek lemon chicken soup! Ensuring Chicken is Juicy To keep your chicken juicy, cook it at a low heat. Start with boiling broth, then lower the heat. This slow cooking helps lock in moisture. Always check the chicken after 20 minutes. It should be firm and no longer pink inside. Shred the chicken gently to avoid drying it out. Cooking Orzo Perfectly Cooking orzo is simple but requires attention. Add the orzo to the broth when it is boiling. Stir it well to stop it from sticking. Cook it for about 8-10 minutes, until it's tender but still has a slight bite. Drain if needed, but usually, the soup will absorb the extra liquid. Garnishing with Fresh Herbs Garnishing boosts flavor and looks great. Fresh dill or parsley adds color and taste. Chop the herbs finely and sprinkle them on top right before serving. This small touch makes the soup look more inviting. Choosing the Right Bowl Choose a bowl that holds heat well. A deep bowl keeps the soup hot longer. White or light-colored bowls show off the soup's golden color. This makes your dish look more appealing and ready to enjoy. {{image_2}} You can change the soup by using quinoa instead of orzo. Quinoa is a great choice. It adds protein and a nutty taste. It also makes the soup gluten-free. You might also want to add more vegetables. Think about peas, spinach, or bell peppers. These veggies make the soup colorful and even more healthy. You can mix and match to find what you like best. If you need a gluten-free option, quinoa is your friend. You can swap orzo pasta for it without losing flavor. Just make sure to cook it until it’s soft. To reduce sodium, use low-sodium broth. You can also skip the salt in your cooking. The lemon juice gives great flavor without adding more salt. This makes the soup better for your heart and health. - Recommended Storage Containers: Use airtight containers for best results. Glass containers work well too. They keep the soup fresh and let you see what's inside. - How Long to Keep: You can store Greek Lemon Chicken Soup in the fridge for up to four days. If you want to keep it longer, consider freezing it. In the freezer, it stays good for about three months. - Best Methods for Reheating: The stovetop is my favorite way to reheat this soup. It warms evenly and keeps the soup creamy. You can also use the microwave if you're in a hurry. Just heat it in short bursts and stir often. - Tips to Maintain Flavor and Texture: Add a splash of broth or water when reheating to keep the soup from getting too thick. Stir well to mix in the flavors. If you have fresh herbs, add them just before serving for a burst of freshness. What is the history of Greek Lemon Chicken Soup? Greek Lemon Chicken Soup, known as Avgolemono, has roots in ancient Greece. It combines chicken, lemon, and eggs. This dish reflects the simple yet rich flavors of Greek cooking. Many families have their unique recipes passed down through generations. Can I use another type of pasta? Yes, you can switch orzo for another small pasta. Try ditalini or acini di pepe. They both work well and add a nice texture to the soup. How can I make this soup ahead of time? You can prepare the soup a day before serving. Just store it in the fridge after it cools. When ready to eat, reheat it gently on the stove. Is it possible to freeze Greek Lemon Chicken Soup? Yes, you can freeze this soup. However, the orzo may become soft when thawed. To keep it fresh, consider freezing the soup without the pasta. Add fresh orzo when you reheat it. Can I add more spices or herbs for extra flavor? Definitely! You can add more dried oregano or even thyme. Fresh herbs like parsley or dill also enhance the taste. Just be careful not to overpower the lemon flavor. This article detailed how to make Greek Lemon Chicken Soup with step-by-step instructions. You learned about essential ingredients, cooking tips, and variations to fit your needs. Remember, storing leftovers properly keeps the soup fresh and tasty. Enjoy experimenting with flavors and twists on this classic dish. With practice, you’ll create a warm bowl of soup that family and friends will love. Dive into this recipe and let your kitchen adventures begin!

Greek Lemon Chicken Soup

Warm up your dinner table with this delightful Greek Lemon Chicken Soup! This comforting dish combines tender chicken, fresh lemon, and orzo pasta for a flavorful twist. Perfect for any occasion, this hearty soup is easy to make and sure to impress. Discover the full recipe and enjoy a taste of Greece tonight—click to explore! #GreekLemonChickenSoup #ComfortFood #HealthyRecipes #SoupSeason
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Ingredients
  

1 lb boneless, skinless chicken breasts

6 cups chicken broth

1 cup orzo pasta

2 medium carrots, diced

1 celery stalk, diced

1 small onion, finely chopped

3 cloves garlic, minced

2 large eggs

1/4 cup fresh lemon juice (about 2 lemons)

Zest of 1 lemon

1 teaspoon dried oregano

Salt and pepper to taste

Fresh dill or parsley for garnish

Instructions
 

In a large pot, combine the chicken broth, diced carrots, celery, onion, and minced garlic. Bring to a boil over medium-high heat.

    Once boiling, add the chicken breasts to the pot. Reduce the heat to medium-low, cover, and simmer for about 20 minutes, or until the chicken is cooked through.

      Remove the chicken breasts from the pot and set aside to cool slightly.

        In the same pot, add the orzo pasta and dried oregano to the bubbling broth. Cook according to package instructions, usually around 8-10 minutes, until tender.

          While the orzo is cooking, shred the chicken into bite-sized pieces once it’s cool enough to handle.

            In a small bowl, whisk together the eggs, lemon juice, and lemon zest until smooth. Gradually temper the egg mixture by adding a few spoonfuls of hot broth from the pot while whisking continuously. This prevents the eggs from curdling.

              Slowly pour the tempered egg mixture back into the pot, stirring continuously for a creamy consistency.

                Add the shredded chicken back into the pot, stirring to combine. Season with salt and pepper to taste.

                  Allow to heat through for a couple of minutes, then remove from the heat.

                    Serve hot, garnished with fresh dill or parsley on top.

                      Prep Time: 15 min | Total Time: 50 min | Servings: 4