Greek Lemon Chicken Soup

$- 1 lb boneless, skinless chicken thighs - 4 cups chicken broth - 1/2 cup orzo pasta - 1 medium onion, finely chopped - 2 cloves garlic, minced - 2 medium carrots, diced - 2 celery stalks, diced - 3 tablespoons fresh dill, chopped - 3 tablespoons fresh parsley, chopped - Juice of 2 lemons Greek Lemon Chicken Soup is simple yet packed with flavor. Each ingredient plays a key role. The boneless, skinless chicken thighs give the soup a rich taste and tender texture. I love using chicken broth as the base. It adds depth and warmth to the soup. The orzo pasta adds a nice bite. Next, we have the vegetables. The onion brings sweetness when sautéed. Garlic gives a lovely aroma and flavor. Carrots and celery add a crunchy texture and vibrant color. Finally, the fresh herbs and seasonings are essential. Dill and parsley bring freshness. They balance the richness of the chicken. The lemon juice brightens the dish with a zesty kick. Each ingredient works together to create a dish that warms the soul. Enjoy the process of gathering these ingredients! {{ingredient_image_1}} To start, heat 2 tablespoons of olive oil in a large pot over medium heat. Add the finely chopped onion. Cook it for about 5 minutes until it is soft and clear. Next, add 2 minced garlic cloves, 2 diced carrots, and 2 diced celery stalks to the pot. Sauté these veggies for 3 to 4 minutes until they are tender. This step builds a solid base for your soup, adding flavor and texture. Now, it's time to add flavor with the chicken. Pour in 4 cups of chicken broth and bring it to a gentle simmer. Add 1 pound of boneless, skinless chicken thighs. Cook the chicken for about 20 minutes or until fully cooked. Once done, take the chicken out of the pot and let it cool. Use two forks to shred the chicken into bite-sized pieces. This shredded chicken will make your soup hearty and satisfying. Next, add 1/2 cup of orzo pasta to the broth. Cook it according to the package’s instructions, which usually takes about 8 to 10 minutes. While the orzo cooks, whisk together 2 large eggs, the juice of 2 lemons, and 3 tablespoons of fresh dill in a separate bowl. This mixture adds creaminess and a fresh, tangy flavor. Once the orzo is cooked, lower the heat. Gradually add a ladle of hot broth to the egg mixture while whisking. This step is called tempering. It helps prevent the eggs from cooking too fast. Slowly pour the tempered mixture back into the pot while stirring constantly. Finally, return the shredded chicken to the pot. Add 3 tablespoons of chopped parsley and season with salt and pepper to taste. Allow the soup to heat through for another 5 minutes. Just remember, do not let it boil. This final step combines all the flavors into a delicious, warm soup. To make your Greek lemon chicken soup even better, consider these tips: - Using homemade broth: Homemade broth adds deep flavor. It takes time, but the taste is worth it. You can use bones, veggies, and herbs to make a rich base. - Adjusting acidity with lemon: The right amount of lemon juice brightens the soup. Taste as you go. More lemon can enhance the flavor without overpowering it. Creaminess makes this dish feel rich and comforting. Here’s how to get it just right: - Proper tempering of the egg mixture: To avoid scrambled eggs, whisk a ladle of hot broth into the egg mix slowly. This warms up the eggs without cooking them. - Using egg yolks for a richer texture: Adding more egg yolks boosts creaminess. They create a silky feel in the soup, making each spoonful delightful. Good cooking techniques make a big difference in the final dish. Here are my best tips: - Shredding chicken efficiently: After cooking, let the chicken cool for a bit. Use two forks to shred it quickly. This method gives you nice, even pieces. - Sautéing vegetables for depth of flavor: Take your time when sautéing the onion, garlic, carrots, and celery. Cooking them well brings out their natural sweetness and adds layers of flavor. Pro Tips Use Fresh Ingredients: Fresh herbs and quality chicken will greatly enhance the flavor of your soup. Tempering the Eggs: Make sure to temper the egg mixture with hot broth slowly to avoid scrambling the eggs in the soup. Adjusting Thickness: If you prefer a thicker soup, reduce the amount of broth or add a bit more orzo. Serving Suggestions: Serve the soup with crusty bread or a side salad for a complete meal. {{image_2}} If you want a low-carb version of this soup, try using zucchini noodles instead of orzo. Zucchini noodles are light, healthy, and soak up flavors well. Just spiralize the zucchini and add it to the soup during the last few minutes of cooking. This keeps them tender but not mushy. You can change the protein in this soup easily. Using chicken breast instead of thighs gives you a leaner option. The soup will still taste great. For a vegetarian version, add chickpeas instead of chicken. Chickpeas are packed with protein and will make the soup hearty. To add a flavor twist, infuse the soup with fresh herbs like thyme or oregano. These herbs bring extra depth to your dish. You can also make it spicy by adding red pepper flakes. Just a pinch can give your soup a nice kick without overpowering it. To store leftovers, let the soup cool first. Use an airtight container. This keeps the soup fresh. You can refrigerate it for up to three days. When you reheat, stir well to mix the flavors. Freezing is a great way to keep this soup longer. Pour the cooled soup into freezer-safe containers. Leave some space at the top for expansion. It can last up to three months in the freezer. To reheat, thaw overnight in the fridge. Heat it on the stove until warm. Add a splash of broth for creaminess if needed. In the fridge, Greek lemon chicken soup stays fresh for about three days. If you notice any off smells or colors, it's best to discard it. Always check for freshness before enjoying. You can use many types of pasta instead of orzo. Here are some great choices: - Small shells - Ditalini - Rice - Quinoa - Couscous These options give you a different shape and texture. They will still work well in your Greek lemon chicken soup. Yes, you can make this soup vegan with a few changes. Here are some tips: - Swap the chicken for firm tofu or chickpeas. - Use vegetable broth instead of chicken broth. - Replace eggs with a mixture of cornstarch and water for creaminess. - Add more herbs for extra flavor. These swaps keep the soup tasty and satisfying while making it vegan-friendly. To keep the eggs smooth, you need to temper them. Here’s how: - In a bowl, whisk the eggs with lemon juice and dill. - Gradually add a ladle of hot broth to the egg mix. - Stir constantly while adding broth. - Slowly pour this tempered mixture back into the pot. This method ensures the eggs blend well without cooking too fast and scrambling. This blog post covers all you need for a tasty chicken soup. We explored the key ingredients, such as juicy chicken thighs, fresh veggies, and zesty herbs. I outlined simple steps for preparation and cooking. You learned useful tips for flavor and texture. We also discussed tasty variations and safe storage methods. Keep experimenting and adjust the soup to your taste. Enjoy sharing this warm dish with family and friends! You’ll find joy in every bowl you serve.$

A comforting and tangy chicken soup with orzo, fresh herbs, and a hint of lemon.

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Prep Time 15

Cook Time 35

Total Time 50

Course Main Course

Cuisine Greek

Servings 4

Calories 350 kcal

Ingredients

1 lb boneless, skinless chicken thighs
4 cups chicken broth
0.5 cup orzo pasta
1 medium onion, finely chopped
2 cloves garlic, minced
2 medium carrots, diced
2 stalks celery, diced
3 tablespoons fresh dill, chopped
3 tablespoons fresh parsley, chopped
2 large eggs
to taste olive oil
to taste salt
to taste pepper
2 large lemons, juiced

Instructions

In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes.
Add the minced garlic, diced carrots, and celery to the pot. Sauté for an additional 3-4 minutes until the vegetables are tender.
Stir in the chicken broth and bring to a simmer.
Add the chicken thighs to the pot and cook for about 20 minutes, or until the chicken is fully cooked. Remove the chicken, let cool slightly, then shred it with two forks.
Add the orzo pasta to the broth and cook according to the package instructions, typically about 8-10 minutes.
Meanwhile, in a separate bowl, whisk together the eggs, lemon juice, and dill.
Once the orzo is cooked, reduce the heat to low. Gradually whisk in a ladleful of the hot broth into the egg mixture to temper it, then slowly pour the tempered mixture back into the pot, stirring constantly.
Return the shredded chicken to the soup, and add the chopped parsley. Season with salt and pepper to taste.
Allow the soup to heat through for another 5 minutes, but do not let it boil.
Serve hot, garnished with additional dill or parsley if desired.

Notes

Garnish with additional dill or parsley for extra flavor.

Keyword chicken, herbs, lemon, orzo, soup