Greek Lemon Chicken Soup

$- 1 lb boneless, skinless chicken thighs - 6 cups chicken broth - 1 medium onion, diced - 2 cloves garlic, minced - 2 medium carrots, diced - 2 stalks celery, diced - 1 cup orzo or rice - 3 large eggs - 1/4 cup fresh lemon juice (about 2 lemons) - Zest of 1 lemon - Salt and pepper to taste The heart of Greek lemon chicken soup lies in its main ingredients. The chicken thighs are tender and juicy, making them perfect for this dish. Chicken broth adds a rich flavor and warmth. Fresh vegetables like onion, garlic, carrots, and celery bring color and texture. Orzo or rice makes the soup hearty, while the eggs and lemon juice create a creamy, tangy finish. - 1 teaspoon dried oregano - Fresh lemon juice and zest - Fresh dill or parsley Seasonings are key to this soup's bright flavor. Dried oregano adds an earthy taste that pairs well with lemon. Fresh lemon juice and zest give it that zesty kick. Finally, fresh dill or parsley adds a pop of color and freshness when you serve the soup. These garnishes make each bowl look appealing. - Orzo or rice - Additional herbs or spices You can customize the soup with optional add-ins. If you want a more filling meal, use orzo or rice. You could also try adding herbs like thyme or basil for extra flavor. This soup is flexible, so feel free to experiment! The best part is that you can make it your own. {{ingredient_image_1}} To start, I take 1 pound of boneless, skinless chicken thighs. I place them in a large pot with 6 cups of chicken broth. I bring the broth to a boil over medium-high heat. Once boiling, I reduce the heat to medium-low. I let the chicken simmer for about 20 to 25 minutes. It's ready when the chicken is fully cooked. I remove the chicken thighs and let them cool. After cooling, I shred the chicken into bite-sized pieces. This adds great texture to the soup. Next, I turn my attention to the vegetables. In the same pot with the broth, I add 1 diced medium onion, 2 minced cloves of garlic, 2 diced carrots, and 2 diced stalks of celery. I sauté these for about 5 to 7 minutes. I want the vegetables to soften and release their natural flavors. This step builds the base of the soup, making it rich and hearty. Now, it's time to cook the orzo or rice. I stir in 1 cup of orzo, which cooks in about 8 to 10 minutes. I watch it closely until it's tender. While the pasta is cooking, I whisk together 3 large eggs, 1/4 cup of fresh lemon juice, and the zest of 1 lemon in a medium bowl. This mixture adds creaminess and tang. Once the orzo is cooked, I ladle a small amount of hot broth into the egg-lemon mixture while whisking constantly. This step is called tempering. It prevents the eggs from curdling. Gradually, I add more broth while whisking. Finally, I pour this mixture back into the pot. I stir gently and heat the soup for a few more minutes without boiling. This lets it thicken slightly. I then add the shredded chicken back into the pot. I season with 1 teaspoon of dried oregano, salt, and pepper to taste. Once it's all combined, I remove the pot from the heat. I like to garnish each bowl with fresh dill or parsley. This adds a nice touch to the presentation. To make your Greek Lemon Chicken Soup shine, start by adjusting the seasoning. Taste the soup as you go. Add salt and pepper little by little. This helps you find the perfect balance. Choosing the right chicken broth is key. A homemade broth adds depth. If you use store-bought, pick a low-sodium option. This way, you control the salt content better. For a creamy and smooth soup, ensure the right consistency. You want it thick but not too heavy. If the soup seems too thin, simmer it longer. This lets it reduce naturally. Preventing curdled eggs is crucial. Always temper the egg-lemon mixture. Slowly whisk in hot broth before adding it to the pot. This helps the eggs mix without scrambling. To elevate your Greek Lemon Chicken Soup, think about the best accompaniments. Serve it with crusty bread or a fresh salad. These sides complement the soup’s bright flavors. For an appealing dish, garnish with fresh dill or parsley. A sprinkle of zest on top adds color. Serve in a nice bowl to make it look inviting. Pro Tips Use Fresh Ingredients: Fresh herbs and vegetables enhance the flavor of your soup. Whenever possible, opt for fresh dill or parsley for garnish to elevate the dish. Tempering the Eggs: To avoid scrambling the eggs, always temper them with hot broth before adding them to the soup. This gradual heating helps maintain a smooth texture. Adjusting Consistency: If you prefer a thicker soup, allow it to simmer a bit longer after adding the egg-lemon mixture. Just be careful not to let it boil. Make it Ahead: This soup can be made in advance and stored in the refrigerator. Just keep the orzo or rice separate until you're ready to serve to prevent it from getting mushy. {{image_2}} You can mix things up in this soup by changing the protein. Instead of chicken, try turkey. Turkey thighs work well and still keep it tender. You can also use tofu for a plant-based option. Just make sure to press the tofu first to remove excess water. This way, the tofu soaks up the flavors of the broth. Want to make this soup meatless? It’s easy! Skip the chicken and use a mix of hearty vegetables. Think about using mushrooms, zucchini, or bell peppers. They add great taste and texture. You can also swap the chicken broth for vegetable broth. This keeps it rich and full of flavor. To give your soup a flavor boost, you can add spices or extra veggies. Try adding cumin or smoked paprika for a warm note. Fresh herbs, like thyme or basil, can brighten up the dish too. For more texture, toss in some spinach or kale. They cook down nicely and add vitamins. Experiment with what you have on hand. Each variation can make this classic soup a new adventure! After enjoying your Greek Lemon Chicken Soup, you may have leftovers. To store them, let the soup cool to room temperature. Then, pour it into an airtight container. Make sure to seal it tightly. Store it in the fridge for up to 3 days. This keeps the soup fresh and safe to eat. If you see any signs of spoilage, like an off smell, throw it away. If you want to keep your soup longer, freezing is a great option. First, let the soup cool completely. Then, pour it into freezer-safe bags or containers. Leave some space at the top for expansion. You can freeze the soup for up to 3 months. When you're ready to eat it, take it out and place it in the fridge overnight. This helps it thaw slowly and safely. When it's time to enjoy your soup again, reheat it properly for best taste. Pour the soup into a pot over medium heat. Stir it often to avoid sticking. It should heat through in about 10-15 minutes. If the soup seems too thick, add a splash of chicken broth or water. You can also use the microwave. Heat it in a microwave-safe bowl. Stir every minute until it's hot. This way, you keep the flavors fresh and delicious. Greek Lemon Chicken Soup stays fresh in the fridge for 3 to 4 days. Make sure to store it in an airtight container. The soup may thicken as it cools. If this happens, simply add a little broth or water when reheating. Yes, you can make Greek Lemon Chicken Soup in advance. It tastes even better the next day! Just cool it completely before storing it in the fridge. You can also freeze it for up to 3 months. Just remember to leave out the eggs if you plan to freeze it. If you don’t have orzo or rice, try using quinoa or small pasta shapes. You can also use lentils for a different texture. Both options add unique flavors to the soup. Just adjust the cooking time as needed. This blog post covered how to make Greek Lemon Chicken Soup using simple steps. We discussed the essential ingredients like chicken, broth, and fresh veggies. You learned how to cook and season, plus tips for storing and reheating. In the end, this soup is a tasty and versatile dish. Try adding your favorite proteins or veggies. Enjoy making this comforting soup with the tips provided!$

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

Print Recipe Pin Recipe

Course Main Course

Cuisine Greek

Servings 4

Calories 350 kcal

Ingredients

1 lb boneless, skinless chicken thighs
6 cups chicken broth
1 medium onion, diced
2 cloves garlic, minced
2 medium carrots, diced
2 stalks celery, diced
1 cup orzo or rice
3 large eggs
0.25 cup fresh lemon juice (about 2 lemons)
1 zest of 1 lemon
1 teaspoon dried oregano
to taste salt and pepper
for garnish fresh dill or parsley

Instructions

In a large pot, combine the chicken thighs and chicken broth. Bring to a boil over medium-high heat.
Once boiling, reduce the heat to medium-low and let it simmer for about 20-25 minutes, or until the chicken is fully cooked. Remove the chicken thighs and set them aside to cool.
In the same pot with the broth, add the diced onion, garlic, carrots, and celery. Cook for about 5-7 minutes until the vegetables are softened.
Stir in the orzo or rice and cook according to package instructions, usually around 8-10 minutes, until tender.
While the pasta is cooking, shred the cooled chicken into bite-sized pieces.
In a medium bowl, whisk together the eggs, lemon juice, and lemon zest until well combined.
Once the orzo or rice is cooked, ladle a small amount of the hot broth into the egg-lemon mixture, whisking constantly to temper the eggs. Gradually add more broth while whisking.
Pour the tempered egg-lemon mixture back into the pot, stirring gently. Heat the soup for a few more minutes without boiling to thicken slightly.
Add the shredded chicken back into the pot. Season with dried oregano, salt, and pepper to taste.
Remove from heat and garnish with fresh dill or parsley before serving.

Notes

Garnish with fresh dill or parsley for added flavor.

Keyword chicken, healthy, lemon, orzo, soup