Greek Lemon Chicken Soup

$- 1 tablespoon extra virgin olive oil - 1 medium onion, finely diced - 2 cloves garlic, minced - 3 medium carrots, peeled and diced - 2 celery stalks, diced - 1 pound boneless, skinless chicken thighs (or breasts), cut into bite-sized pieces - 6 cups low-sodium chicken broth - 1 cup uncooked orzo pasta - Juice of 2 large lemons - Zest of 1 lemon - 2 large eggs - Salt and freshly ground pepper, to taste - Fresh dill or parsley, finely chopped, for garnish The main ingredients are easy to find at most grocery stores. Extra virgin olive oil adds rich flavor and is available in the cooking aisle. Look for low-sodium chicken broth in the soup section. For orzo pasta, check the pasta aisle. Fresh dill or parsley can be found in the produce section and adds a nice touch. If you want to add more zing, look for organic lemons in the fruit section. If you want a lighter soup, use chicken breasts instead of thighs. For a gluten-free option, you can swap orzo with rice or gluten-free pasta. If you are vegan, try using tofu or chickpeas for protein and a plant-based broth. You can skip the eggs if you're avoiding them. Just add a bit of extra lemon juice for tangy flavor. {{ingredient_image_2}} Start by gathering your ingredients. You will need olive oil, onion, garlic, carrots, celery, chicken, chicken broth, and orzo pasta. Heat the olive oil in a large pot over medium heat. Add the finely diced onion and minced garlic. Sauté them for about 3-5 minutes. You want the onion to be soft and fragrant. Next, add the diced carrots and celery. Stir for another 5 minutes. This step builds a strong base for your soup. Now it’s time to add the chicken. Cut the chicken thighs or breasts into bite-sized pieces. Stir them into the pot with the veggies. Cook for about 4-5 minutes until the chicken pieces turn white. This means they are no longer pink. Pour in the low-sodium chicken broth next. Increase the heat and bring the soup to a gentle simmer. When it bubbles, add the uncooked orzo pasta. Cook uncovered for 8-10 minutes. Check that the orzo is tender, yet still has a slight bite. While the orzo cooks, you can make the lemon-egg mixture. In a separate bowl, whisk together the eggs, lemon juice, and lemon zest. This mix will give your soup a creamy texture. Gradually add a ladleful of hot broth from the soup into the egg mix. Whisk constantly to warm the eggs gently. This step helps avoid curdling. Once combined, stir this tempered egg mixture back into the soup pot. Keep stirring to create a smooth, rich texture. Now, season your soup. Add salt and freshly ground pepper to taste. Let it heat through for another 2-3 minutes. This allows all the flavors to meld beautifully. Once done, remove the pot from the heat. Serve the soup hot in warm bowls. Garnish with fresh dill or parsley on top. For a fresh touch, add a lemon wedge on the side. Enjoy your Greek Lemon Chicken Soup! To boost the flavor of your Greek lemon chicken soup, try these tips: - Use fresh herbs like dill or parsley. They add bright notes. - Add a splash of white wine for depth. It enhances the broth. - Squeeze in extra lemon juice for more zing. It brightens every bite. - Toast your garlic slightly before adding it. This adds a nice warmth. - Use homemade chicken broth if possible. It makes a big difference. Avoid these pitfalls for a better soup: - Don’t rush the sautéing process. Let the onions get soft and sweet. - Don’t skip tempering the eggs. This keeps them from scrambling in the soup. - Use too much salt early on. Adjust seasoning at the end. - Overcook the orzo. Aim for al dente to maintain good texture. - Forget the garnish. Fresh herbs on top make it look and taste great. Cooking orzo just right is key to this dish: - Add it to the pot when the broth simmers. This helps it cook evenly. - Stir occasionally to prevent sticking. This keeps it fluffy and separate. - Check doneness at 8 minutes. You want it firm but tender. - If you have leftovers, store orzo separately. It absorbs liquid over time. - Reheat with a splash of broth to restore moisture. This keeps the soup tasty. Pro Tips Use Fresh Ingredients: Opt for fresh herbs and vegetables to elevate the flavor of your soup. Fresh dill or parsley adds a bright finish. Tempering the Eggs: Always temper the egg mixture with hot broth before adding it to the soup. This prevents the eggs from curdling and ensures a smooth texture. Adjusting Lemon Flavor: If you prefer a more intense lemon flavor, feel free to add more lemon juice or zest to your liking. Perfect Orzo Cooking: Keep an eye on the orzo while it's cooking. It should be cooked al dente, as it will continue to absorb liquid even after being removed from heat. {{image_4}} You can easily make Greek Lemon Chicken Soup fit different diets. For a vegetarian option, skip the chicken and use more vegetables. Replace chicken broth with vegetable broth. This keeps the soup flavorful and hearty. If you need it gluten-free, swap the orzo for rice or gluten-free pasta. Both options will still give you a tasty meal. To make your soup stand out, consider adding new ingredients. Spinach adds bright color and nutrients. Just stir it in during the last few minutes of cooking. Tomatoes can also enhance the soup's flavor. Use diced fresh tomatoes or canned ones. They add a sweet and tangy taste. You could even toss in some chickpeas for extra protein and texture. Serve your soup with warm, crusty bread for a complete meal. A fresh side salad pairs well, too. For garnishes, sprinkle fresh dill or parsley on top. A lemon wedge adds a nice touch. It lets each person add more zing if they want. Enjoying your soup this way will make it even more special! After enjoying your Greek Lemon Chicken Soup, let it cool. Transfer the soup to an airtight container. Store it in the fridge for up to three days. If you want to keep it longer, freezing is a great option. To reheat, place the soup in a pot over medium heat. Stir it gently to warm it evenly. If the soup appears thick, add a splash of chicken broth or water. This keeps the texture smooth. Heat until it is hot, but do not boil. For freezing, let the soup cool completely first. Pour it into freezer-safe containers or bags. Leave some space at the top, as liquids expand when frozen. The soup can last for up to three months in the freezer. When ready to eat, thaw it in the fridge overnight before reheating. Yes, you can make Greek Lemon Chicken Soup ahead of time. The flavors deepen when it sits. Store it in the fridge for up to three days. Reheat gently on the stove. If you can't use orzo, try quinoa or rice. Both options work well. They add texture and soak up flavor. Gluten-free pasta is another good choice. To make the soup creamy without eggs, use heavy cream or coconut milk. These options add richness. Stir them in at the end of cooking for the best texture. Greek Lemon Chicken Soup is quite healthy. It has lean chicken and fresh veggies. The broth is low-sodium, which helps too. Plus, lemon juice adds vitamin C. Yes, rotisserie chicken is a great shortcut. It saves time and adds flavor. Just shred it and add it to the soup after cooking the veggies. Greek Lemon Chicken Soup is tasty and easy to make. We covered the key ingredients, how to make a rich base, and cooking tips to enhance flavor. I shared variations to fit different diets and how to store leftovers without losing taste. Final thoughts: With a few adjustments, this soup can shine in any kitchen. Enjoy experimenting with flavors and ingredients. It’s a warm dish perfect for any time.$

A comforting and zesty soup made with chicken, orzo, and fresh lemon.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 15

Total Time 30

Course Main Course

Cuisine Greek

Servings 4

Calories 350 kcal

Ingredients

1 tablespoon extra virgin olive oil
1 medium onion, finely diced
2 cloves garlic, minced
3 medium carrots, peeled and diced
2 stalks celery, diced
1 pound boneless, skinless chicken thighs (or breasts), cut into bite-sized pieces
6 cups low-sodium chicken broth
1 cup uncooked orzo pasta
2 large lemons, juiced
1 large lemon, zested
2 large eggs
to taste salt and freshly ground pepper
for garnish fresh dill or parsley, finely chopped

Instructions

In a large pot, heat the olive oil over medium heat. Once hot, add the diced onion and minced garlic. Sauté for approximately 3-5 minutes, or until the onion becomes translucent and fragrant.
Next, add the diced carrots and celery to the pot. Stir and cook for an additional 5 minutes, allowing the vegetables to soften slightly.
Incorporate the diced chicken into the pot, stirring to combine. Cook for about 4-5 minutes until the chicken pieces are no longer pink, ensuring they are evenly cooked.
Pour in the chicken broth and increase the heat to bring the mixture to a gentle simmer.
Once the soup reaches a simmer, add the uncooked orzo pasta. Cook uncovered for about 8-10 minutes, or until the orzo is tender but still has a slight bite.
While the orzo is cooking, prepare the lemon-egg mixture. In a separate bowl, whisk together the eggs, lemon juice, and lemon zest until thoroughly blended.
Gradually add a ladleful of hot broth from the soup into the egg mixture while whisking constantly. This gently warms the eggs and prevents them from curdling.
Carefully stir the tempered egg mixture back into the pot of soup, continuing to stir vigorously. This will create a rich, creamy texture throughout the soup.
Season the soup with salt and freshly ground pepper to your taste. Allow it to heat through for another 2-3 minutes, ensuring all flavors meld beautifully.
Once done, remove the pot from heat. Serve the soup hot, garnished with a sprinkle of fresh dill or parsley.

Notes

Ladle the soup into warm bowls and garnish with fresh dill or parsley. Serve with a lemon wedge for added freshness.

Keyword chicken, lemon, orzo, soup