There’s something incredibly heartwarming about a steaming bowl of Greek lemon chicken soup, a comforting and zesty delight that always brings me back to my childhood. I remember my grandmother making this soup on chilly afternoons, the citrusy aroma wafting through the house and wrapping us in warmth. It’s not just any soup; it’s a magical blend of tender chicken, bright lemon, and the perfect touch of herbs that makes every spoonful feel like a hug. Trust me, once you try this Greek lemon chicken soup, you’ll want it on repeat, especially during those cozy nights in!
Ingredients List
- 1 lb chicken breast, diced
- 6 cups chicken broth
- 1 cup orzo pasta
- 2 large eggs
- 1/4 cup fresh lemon juice
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
How to Prepare Greek Lemon Chicken Soup a comforting and zesty delight
- Start by heating a large pot over medium heat. Add a splash of olive oil and toss in the chopped onion, diced carrots, diced celery, and minced garlic. Sauté these aromatic veggies for about 5-7 minutes, or until they’re soft and fragrant. You want that delicious base to really shine!
- Next, add the diced chicken breast to the pot. Stir it around for a minute just to get it coated in those lovely flavors. Then, pour in the 6 cups of chicken broth and bring the mixture to a boil. Once you see those bubbles, reduce the heat to a gentle simmer and cover the pot. Let it simmer for about 20 minutes or until the chicken is fully cooked through.
- While the chicken simmers, it’s a great time to prepare the orzo. Once the chicken is done, carefully remove it from the pot and set it aside to cool for a bit. In the same pot, add the orzo pasta to the broth. Cook according to the package instructions, usually around 8-10 minutes, until it’s al dente. Stir occasionally to prevent sticking.
- While the orzo cooks, shred the cooled chicken using two forks. It’s so tender and easy to pull apart! Now, let’s make that luscious egg and lemon mixture. In a bowl, whisk together the eggs and the fresh lemon juice until well combined.
- To temper the eggs and prevent them from scrambling, slowly ladle a bit of the hot broth into the egg mixture while whisking continuously. This step is crucial! Once it’s mixed, gently pour the egg mixture back into the pot, stirring it slowly to create that silky texture.
- Finally, add the shredded chicken back to the pot, season with salt and pepper to taste, and give it a gentle stir. Let it heat through for a minute, then serve hot, garnished with fresh parsley. Enjoy every comforting and zesty spoonful!
Why You’ll Love This Recipe
- Quick and easy preparation—perfect for busy weeknights!
- Comforting and flavorful, with a delightful zesty twist that brightens your day.
- Nutritious and healthy, packed with lean protein and fresh veggies.
- Family-friendly meal that even the pickiest eaters will enjoy.
Tips for Success
To make sure your Greek lemon chicken soup is nothing short of spectacular, here are some of my favorite tips! First, choose boneless, skinless chicken breasts for tenderness—organic is even better if you can find it. When cooking the orzo, remember to stir occasionally to keep it from sticking together, and don’t overcook it; you want that perfect al dente bite! As for the lemon juice, start with the recommended amount, but feel free to adjust it to your taste—some like it zesty while others prefer a milder touch. Trust me, a little taste-testing goes a long way!
Variations
If you’re looking to switch things up with your Greek lemon chicken soup, I’ve got some delicious ideas for you! For a burst of color and nutrients, try adding a couple of handfuls of fresh spinach or kale during the last few minutes of cooking. You could also throw in some chopped dill or fresh basil for an aromatic twist that pairs beautifully with the lemon. Feeling adventurous? A pinch of red pepper flakes can add a nice kick! And if you love a creamier texture, a splash of heavy cream at the end can elevate this comforting soup even further. Enjoy experimenting!
Storage & Reheating Instructions
Storing your Greek lemon chicken soup is super easy! Just let it cool to room temperature, then transfer it to an airtight container and pop it in the refrigerator. It’ll stay fresh for up to 3 days—though I doubt it’ll last that long because it’s just too good! When you’re ready to enjoy the leftovers, I recommend reheating it gently on the stovetop over medium heat, stirring occasionally to prevent sticking. If it’s a bit too thick, feel free to add a splash of chicken broth or water to loosen it up. Microwaving is also an option—just cover it loosely and heat in short intervals, stirring in between, until warmed through. Enjoy the cozy goodness again!
Nutritional Information
This Greek lemon chicken soup is not only delicious but also a nutritious choice! Each serving (1 bowl) contains approximately 320 calories, 8g of fat, 25g of protein, and 40g of carbohydrates. Keep in mind, these values are estimates and can vary based on specific ingredients used. Enjoy your healthy bowl of comfort!
FAQ Section
Can I use rotisserie chicken for this soup?
Absolutely! Using rotisserie chicken can save you time and still give you that delicious flavor. Just shred the chicken and add it in when you’re ready to mix everything together.
How can I make this soup vegetarian?
You can easily make a vegetarian version by swapping the chicken for chickpeas or white beans and using vegetable broth instead of chicken broth. It’ll still be comforting and zesty!
Can I freeze Greek lemon chicken soup?
Yes, you can freeze it! Just be sure to leave out the orzo before freezing, as it can become mushy. When you’re ready to enjoy, thaw it in the fridge and reheat on the stovetop.
What if I don’t have orzo?
No worries! You can substitute the orzo with another small pasta like ditalini or even rice if you prefer. It’ll still be a delightful soup!
How do I get the best lemon flavor?
Using fresh lemon juice is key! You can also add some lemon zest for an extra punch of citrusy goodness. Just start small and adjust to your taste!
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Greek Lemon Chicken Soup: 5 Steps to Zesty Comfort
- Całkowity Czas: 45 minutes
- Ustępować: 4 servings 1x
- Dieta: Z niską zawartością tłuszczu
Opis
Greek lemon chicken soup is a comforting and zesty delight.
Składniki
- 1 lb chicken breast
- 6 cups chicken broth
- 1 cup orzo pasta
- 2 eggs
- 1/4 cup lemon juice
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Instrukcje
- In a large pot, sauté onions, carrots, celery, and garlic until soft.
- Add chicken and chicken broth. Bring to a boil.
- Reduce heat and simmer for 20 minutes, or until chicken is cooked through.
- Remove chicken, shred it, and set aside.
- Add orzo to the pot and cook according to package instructions.
- In a bowl, whisk eggs and lemon juice together.
- Slowly add a ladle of hot broth to the egg mixture, whisking continuously.
- Pour the egg mixture back into the pot, stirring gently to combine.
- Add shredded chicken back to the pot and season with salt and pepper.
- Serve hot, garnished with fresh parsley.
Uwagi
- Use fresh lemon juice for the best flavor.
- Adjust the amount of lemon juice to your taste.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Czas Przygotowania: 15 minutes
- Czas gotowania: 30 minutes
- Kategoria: Soup
- Sposób: Stovetop
- Kuchnia: Greek
Zasilanie
- Wielkość porcji: 1 bowl
- Kalorie: 320
- Cukier: 2g
- Sód: 600mg
- Kwasy: 8g
- Nasycony tłuszcz: 2g
- Tłuszcze Nienasycone: 6g
- Tłuszcze trans: 0g
- Węglowodany: 40g
- Włókno: 2g
- Białko: 25g
- Cholesterol: 70mg
Słowa kluczowe: greek lemon chicken soup, chicken soup, lemon soup, comforting soup
