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When making Greek Lemon Chicken Soup, fresh ingredients make a big difference. Here's what you need: - 1 lb boneless, skinless chicken breast - 1 medium onion, finely chopped - 2 cloves garlic, minced - 2 medium carrots, diced - 2 stalks celery, diced - 1/4 cup fresh lemon juice - Zest of 1 lemon - 1/4 cup fresh dill, chopped These fresh items add great flavor and nutrition to your soup. You also need some key items from your pantry: - 6 cups chicken broth - 1 cup orzo pasta - Salt and pepper to taste - Olive oil for sautéing These staples help create a tasty base for your soup. If you're missing an ingredient, don't worry! Here are some swaps: - Use chicken thighs instead of breasts for richer flavor. - Swap orzo for rice or quinoa if you prefer. - Fresh dill can be replaced with dried dill if needed. These alternatives can still give your soup a great taste! To start, gather all your ingredients. You will need: - 1 lb boneless, skinless chicken breast - 6 cups chicken broth - 1 medium onion, finely chopped - 2 cloves garlic, minced - 2 medium carrots, diced - 2 stalks celery, diced - 1 cup orzo pasta - 3 large eggs - 1/4 cup fresh lemon juice - Zest of 1 lemon - 1/4 cup fresh dill, chopped (or 1 tablespoon dried dill) - Salt and pepper to taste - Olive oil for sautéing Make sure to wash and chop your veggies. This makes cooking easier. 1. Heat a drizzle of olive oil in a large pot over medium heat. 2. Add the chopped onion and sauté until it turns translucent, about 5 minutes. 3. Next, stir in the minced garlic and cook for one more minute. This makes the soup smell great. 4. Now, add the diced carrots and celery. Sauté for another 5-7 minutes until they soften. 5. Pour in the chicken broth and bring it to a boil. 6. Once it boils, add the chicken breasts and orzo pasta. Reduce the heat and let it simmer for about 15 minutes. The chicken should be cooked through, and the orzo should be tender. 7. Take the chicken out of the pot. Shred it with two forks and return it to the soup. 1. In a small bowl, whisk together the eggs, lemon juice, lemon zest, and a pinch of salt. 2. Gradually add a ladle of the hot soup into the egg mixture while whisking. This step keeps the eggs from curdling. 3. Slowly pour the egg mixture back into the pot while stirring continuously. Cook for another 2-3 minutes on low heat. The soup will thicken slightly. 4. Stir in the fresh dill and season with salt and pepper to taste. 5. Serve the soup hot, garnished with extra dill and lemon slices if you like. Enjoy your tasty Greek lemon chicken soup! To make your soup shine, use fresh lemon juice and zest. This gives a bright, tangy taste. Fresh dill adds a nice herbal note. Always taste and adjust salt and pepper. You want the flavors to pop without being too salty. If you want a deeper flavor, try adding a bay leaf while cooking. Remove it before serving for a clean finish. Orzo cooks fast, so keep an eye on it. Add orzo to the boiling broth and stir well. Cooking it too long makes it mushy. It should be al dente, firm to the bite. If you want to keep it separate, cook orzo in a different pot. Then add it to the soup just before serving. One common mistake is not tempering the eggs. If you add the egg mixture too fast, it will curdle. Always whisk in a bit of hot soup first. Another mistake is cooking the soup too long after adding the eggs. It should just thicken, not boil. Lastly, don't skip the seasoning. You need salt and pepper to bring out the flavors. {{image_2}} You can easily change the flavors in Greek lemon chicken soup. Try using different pasta shapes like rice or quinoa. Swap the chicken for turkey or even cooked shrimp for a twist. If you want a creamier soup, add a bit of heavy cream or coconut milk. Making a vegetarian or vegan version is simple. Use vegetable broth instead of chicken broth. Replace chicken with chickpeas or mushrooms for protein. You can also add leafy greens like spinach or kale for extra nutrition. For a vegan soup, skip the eggs and use a plant-based thickener like cornstarch. Different regions have their own takes on this dish. In some areas, people add capers or olives for a briny touch. Others might toss in roasted red peppers for added sweetness. You could even try spices like paprika or cumin for a unique flavor. Each variation reflects local tastes and traditions. To store your Greek Lemon Chicken Soup, let it cool first. Use an airtight container. Keep it in the fridge for up to three days. This helps keep the flavors fresh. Just make sure it is sealed well. If you want to enjoy it later, freezing is a great option. For freezing, use a freezer-safe container. Pour in the soup after it cools. Leave some space at the top because the soup will expand. You can freeze it for up to three months. When you're ready to eat, just thaw it overnight in the fridge. When reheating, do it slowly. Place the soup in a pot over low heat. Stir it often to keep it from sticking. If the soup is too thick, add a splash of chicken broth or water. This will help bring back its original taste and texture. Enjoy it warm! If you do not have orzo, you can use rice or quinoa. Both options work well. They add a nice texture and soak up the soup's flavors. Just adjust the cooking time based on what you choose. For rice, you may need an extra 5-10 minutes. Quinoa cooks faster, so keep an eye on it. This soup is not gluten-free if you use orzo, as orzo is made from wheat. To make it gluten-free, simply replace orzo with gluten-free pasta or rice. Choose a gluten-free pasta that cooks well in soup. Always check for gluten-free labels to be safe. To make your soup creamier, add a splash of heavy cream or coconut milk. Stir it in right before serving for a rich texture. You can also whisk in more eggs for extra creaminess. Just remember to temper them first, so they blend smoothly. Greek Lemon Chicken Soup pairs well with a fresh salad or crusty bread. A simple Greek salad with cucumbers and tomatoes complements the soup's flavors. You can also serve it with pita bread and tzatziki for a full meal. These sides enhance the bright, zesty notes of the soup. This blog post shared how to make Greek Lemon Chicken Soup, focusing on ingredients, steps, and tips. You learned about fresh and pantry ingredients, plus fun variations like vegan options. The tips helped you avoid common mistakes and make the soup taste great. Don't forget to store leftovers properly so you can enjoy this dish later. With these insights, you can create a delicious soup that warms you up. Enjoy your cooking journey and savor every spoonful!

Greek Lemon Chicken Soup

Savor the flavors of summer with this delightful Lemon Zest Greek Chicken Soup! Packed with tender chicken, fresh veggies, and zesty lemon, this recipe is not only delicious but also incredibly comforting. In just 35 minutes, you can whip up a nutritious meal that the whole family will love. Dive into this easy recipe and bring a taste of Greece to your table.
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Ingredients
  

1 lb boneless, skinless chicken breast

6 cups chicken broth

1 medium onion, finely chopped

2 cloves garlic, minced

2 medium carrots, diced

2 stalks celery, diced

1 cup orzo pasta

3 large eggs

1/4 cup fresh lemon juice

Zest of 1 lemon

1/4 cup fresh dill, chopped (or 1 tablespoon dried dill)

Salt and pepper to taste

Olive oil for sautéing

Instructions
 

In a large pot, heat a drizzle of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

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

      Add the diced carrots and celery to the pot. Sauté for another 5-7 minutes until the vegetables begin to soften.

        Pour in the chicken broth and bring the mixture to a boil.

          Once boiling, add the chicken breasts and orzo pasta. Reduce the heat and let it simmer for about 15 minutes, or until the chicken is cooked through and the orzo is tender.

            Remove the chicken from the pot and shred it using two forks. Return the shredded chicken back into the soup.

              In a small bowl, whisk together the eggs, lemon juice, lemon zest, and a pinch of salt.

                Gradually add a ladle of the hot soup into the egg mixture while continuously whisking (this will temper the eggs and prevent them from curdling).

                  Slowly pour the egg mixture back into the pot, stirring continuously. Cook for another 2-3 minutes on low heat until the soup has thickened slightly.

                    Stir in the fresh dill and season the soup with salt and pepper to taste.

                      Serve hot, garnished with additional dill and lemon slices if desired.

                        Prep Time, Total Time, Servings: 15 mins | 35 mins | 4 servings