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- 1 lb boneless, skinless chicken breast - 6 cups chicken broth - 1 cup orzo pasta - 1 medium onion, finely chopped - 2 cloves garlic, minced - 2 large carrots, diced - 2 celery stalks, diced - 1/4 cup fresh lemon juice (about 2 lemons) - Zest of 1 lemon - 1 teaspoon dried oregano - 2 tablespoons olive oil - Fresh parsley, chopped for garnish In this recipe, the chicken breast serves as the main protein. I always use boneless and skinless chicken for ease. The chicken broth adds depth and warmth to the soup. I prefer homemade broth, but store-bought works well too. Next, orzo pasta gives the soup a delightful texture. It cooks quickly and soaks up the broth nicely. For vegetables, I use onion, garlic, carrots, and celery. These add flavor and nutrition. The onion and garlic provide a strong base. Carrots and celery bring sweetness and crunch. Seasoning is key to a great soup. Fresh lemon juice and zest brighten the dish. Dried oregano adds a hint of earthiness. Olive oil enriches the soup, while fresh parsley gives a fresh finish. Each ingredient plays a vital role in this Greek lemon chicken soup. Together, they create a flavorful delight that warms the soul. First, grab a large pot and heat two tablespoons of olive oil. Once hot, add one finely chopped onion, two diced carrots, and two diced celery stalks. Sauté these veggies for about five to seven minutes. You want them soft and fragrant. Next, add two cloves of minced garlic. Cook this for one more minute. The smell will be amazing! Now, pour in six cups of chicken broth and bring it to a gentle boil. Add one pound of boneless, skinless chicken breast to the pot. Reduce the heat and let it simmer. The chicken will take about 15 to 20 minutes to cook through. Once done, remove it from the pot and let it cool a bit. Shred the chicken into bite-sized pieces when it's cool enough to handle. While the chicken is cooling, add one cup of orzo pasta to the boiling broth. Cook it according to the package instructions, usually about eight to ten minutes. In a separate bowl, whisk together three large eggs, 1/4 cup of fresh lemon juice, the zest of one lemon, and one teaspoon of dried oregano. To avoid curdling, ladle out a cup of hot broth and slowly whisk it into the egg mixture. Stir continuously as you add it back into the soup. Finally, add the shredded chicken back in and season with salt and pepper. Let it warm for a couple of minutes before serving. To get the best taste in your soup, fresh lemon juice is key. It adds a bright, zesty flavor that makes the dish shine. I always use juice from real lemons, not bottled ones. The zest also packs in a lot of flavor. When you add it, you will notice a big difference! Choosing the right chicken broth is also vital. A rich, homemade broth makes the soup taste better. If you use store-bought broth, look for low-sodium options. This helps control the salt level in your soup. For a smooth soup, the way you add the eggs matters. First, whisk the eggs with lemon juice and zest in a bowl. Then, take a cup of hot broth and slowly mix it into the egg mixture. This step warms the eggs. It prevents them from curdling when you stir them back into the pot. When shredding chicken, use two forks. Pull the meat apart gently into bite-sized pieces. This method keeps the chicken tender and helps it blend well with the soup. For a lovely touch, garnish your soup with fresh parsley. It adds color and a fresh taste. Just chop it finely and sprinkle it on top before serving. Serving the soup with lemon slices is a great idea. Place a slice on the side of each bowl. This way, your guests can add more lemon if they want. The extra zing will elevate the soup experience! {{image_2}} You can boost flavor and nutrition by adding more veggies. Spinach or kale works great. Just toss them in a few minutes before serving. They add color and taste. You can also swap in root veggies like sweet potatoes or parsnips. These will give the soup a sweet and hearty flavor. If you want to save time, use rotisserie chicken. Just shred it and stir it in at the end. It makes the soup quick and easy. For a vegetarian twist, use chickpeas instead of chicken. They add protein and a nice texture. You can mix them in while cooking the soup. You can switch out orzo for other pasta types. Rice works well, too, if you need a gluten-free option. Quinoa is another healthy choice that adds crunch. You can also try small shapes like ditalini or mini shells. These shapes hold the broth well and make each bite fun. To store leftovers, let the soup cool first. Then, place it in an airtight container. This keeps it fresh and safe. The soup lasts for about three to four days in the fridge. If you want to keep it longer, freezing is a better choice. You can freeze portions for later meals. Use freezer-safe containers or bags. Make sure to leave space for expansion. The soup can last up to three months in the freezer. To thaw, move the soup to the fridge overnight. For a quicker method, use the microwave on low power. To reheat the soup, do it slowly on the stove. This helps keep the texture nice. Stir often and heat until warm. You might need to add a bit of broth or water to thin it out. After reheating, taste the soup. Adjust the seasoning with salt or lemon juice if needed. Enjoy your bowl of comfort! Yes, you can make this soup ahead of time. To do this, follow these steps: - Cook the soup as directed. - Let it cool completely. - Store it in an airtight container in the fridge for up to three days. When you are ready to eat, reheat it gently on the stove. If the soup thickens, add a bit of broth or water to get the right consistency. This soup pairs well with many sides. Here are some tasty options: - A simple Greek salad with cucumbers, tomatoes, and feta cheese. - Crispy, warm pita bread for dipping. - A fresh side of roasted vegetables for added flavor. These sides will complement the soup's bright taste. This soup can be gluten-free if you make a few changes. Here’s what to consider: - Use gluten-free orzo pasta instead of regular orzo. - Check that your chicken broth is labeled gluten-free, as some brands may add gluten. With these swaps, you can enjoy a delicious, gluten-free version of Greek Lemon Chicken Soup! This blog covers how to make Greek Lemon Chicken Soup. You learned about the key ingredients, like chicken, orzo, and fresh veggies. I shared step-by-step instructions, tips for flavor, and presentation ideas. You can customize the soup with different veggies or proteins. Storage tips help keep it fresh. In conclusion, this comforting soup is easy to make and perfect for any meal. Enjoy your cooking!

Greek Lemon Chicken Soup with Orzo

Warm up with a delightful bowl of Zesty Greek Lemon Chicken Soup with Orzo. This comforting recipe combines tender chicken, vibrant veggies, and the bright flavors of lemon for a deliciously satisfying meal. In just 40 minutes, you can create this wholesome dish perfect for any occasion. Click to discover the full recipe and bring a taste of Greece to your kitchen today!
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Ingredients
  

1 lb boneless, skinless chicken breast

6 cups chicken broth

1 cup orzo pasta

1 medium onion, finely chopped

2 cloves garlic, minced

2 large carrots, diced

2 celery stalks, diced

3 large eggs

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

Zest of 1 lemon

1 teaspoon dried oregano

Salt and pepper to taste

2 tablespoons olive oil

Fresh parsley, chopped for garnish

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the chopped onion, diced carrots, and diced celery. Sauté until the vegetables have softened, about 5-7 minutes.

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

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

        Add the chicken breasts to the boiling broth and reduce the heat to a simmer. Cook until the chicken is fully cooked through, about 15-20 minutes.

          Remove the chicken from the pot and set it aside to cool slightly. Add the orzo to the soup and cook according to package instructions (usually about 8-10 minutes).

            While the orzo is cooking, shred the chicken into bite-sized pieces.

              In a separate bowl, whisk together the eggs, lemon juice, lemon zest, and dried oregano.

                Once the orzo is cooked, ladle out about a cup of the hot broth and slowly whisk it into the egg mixture to temper the eggs. This will prevent them from curdling.

                  Gradually stir the tempered egg mixture back into the soup, stirring continuously to ensure a smooth texture.

                    Add the shredded chicken back into the pot and season with salt and pepper to taste. Allow the soup to warm for a couple of minutes before serving.

                      Prep Time, Total Time, Servings: 15 mins | 40 mins | 6 servings

                        - Presentation Tips: Serve the soup hot in bowls, garnished with chopped parsley and a slice of lemon on the side for an extra zesty touch.