Greek Lemon Chicken Soup

$- 1 lb boneless, skinless chicken breast - 6 cups chicken broth - 1 cup orzo pasta (or rice) - 1 medium onion, diced - 3 medium carrots, sliced - 2 celery stalks, sliced - 2 cloves garlic, minced - 2 large lemons, zested and juiced - 1 teaspoon dried oregano - Salt and pepper to taste - Fresh dill or parsley for garnish The main ingredients in Greek Lemon Chicken Soup are simple yet vital. The chicken breast adds protein and richness. The chicken broth acts as a flavorful base. Orzo or rice gives the soup heartiness and texture. Next, we have the vegetables and aromatics. Onions, garlic, carrots, and celery create a sweet and savory base. These veggies release their flavors when sautéed. This step builds depth in the soup. The seasonings enhance the dish. Fresh lemon juice and zest bring brightness. Oregano adds a touch of earthiness. Finally, salt and pepper balance the flavors. Fresh dill or parsley makes a lovely garnish. It also adds a pop of color. Using these ingredients, you create a warm, nourishing soup. Each element plays a role in making this dish truly special. {{ingredient_image_1}} - Heat 2 tablespoons of olive oil in a large pot over medium heat. - Add 1 medium diced onion and 2 cloves of minced garlic. Sauté for 3-4 minutes until the onion turns soft and clear. - Next, add 3 sliced carrots and 2 sliced celery stalks. Cook for another 5 minutes. This mix adds a nice flavor base to your soup. - Pour in 6 cups of chicken broth and bring it to a boil. The broth gives the soup depth and warmth. - Once boiling, add 1 lb of boneless, skinless chicken breasts. Reduce the heat. Let it simmer for 15-20 minutes until the chicken cooks through. - After the chicken is done, take it out of the pot. Allow it to cool for a moment, then shred it into bite-sized pieces. - Return the shredded chicken to the pot. Add 1 cup of orzo pasta. Cook according to package instructions, about 8-10 minutes until tender. - Stir in the juice and zest of 2 large lemons, along with 1 teaspoon of dried oregano. Season with salt and pepper to taste. - Remove the pot from heat. Let it sit for a few minutes to let the flavors blend. Enjoy your soup hot, garnished with fresh dill or parsley for a bright finish. Choosing the right chicken and broth is key. I recommend using boneless, skinless chicken breast for a tender bite. A good quality chicken broth gives depth to the soup. Homemade broth is best, but store-bought works fine. Just pick one low in sodium. When you shred the chicken, let it cool first. Use two forks to pull it apart easily. Shredding while hot can burn your hands. You can also use a stand mixer for quick shredding. Timing is important for the orzo. Add it when the chicken is done cooking. Orzo takes about 8-10 minutes to cook. Stir it often to prevent sticking. If you want to switch things up, you can use rice instead of orzo. Just remember that rice may need a bit more time to cook. Quinoa is another great option if you want a nutty flavor. Fresh herbs can really brighten up the soup. I love adding dill or parsley right before serving. They add a fresh taste. For extra flavor, consider adding some crushed red pepper flakes. This adds a nice kick without overpowering the dish. A squeeze of extra lemon juice can also enhance the soup's brightness. Pro Tips Use Bone-in Chicken: For a richer flavor, consider using bone-in chicken thighs or drumsticks instead of breasts. The bones add depth to the broth. Fresh Herbs Matter: Whenever possible, use fresh dill or parsley for garnishing. Fresh herbs brighten the dish and enhance the overall flavor. Adjusting Acidity: If you prefer a more tangy soup, feel free to add more lemon juice at the end. Taste as you go to achieve your desired flavor. Make it Ahead: This soup can be made ahead of time and stored in the refrigerator. Just reheat gently and add fresh herbs before serving for the best results. {{image_2}} You can easily adjust this Greek Lemon Chicken Soup for different diets. If you want a gluten-free option, swap the orzo for rice. Rice cooks well and keeps the soup rich. For low-carb diets, you can skip the pasta altogether. Instead, add more veggies like zucchini or spinach. These changes help keep the soup light and still full of flavor. To boost the soup's nutrition, add more vegetables. Consider throwing in some peas, green beans, or even bell peppers. These add color and crunch. If you enjoy a kick, try adding spicy peppers. Just chop some jalapeños or red chili flakes for a nice heat. These tweaks make the soup exciting and packed with good stuff. You can also give the soup a cultural twist by using traditional Mediterranean ingredients. Try adding olives or capers for a salty punch. You might even use feta cheese as a topping for creamy goodness. Each region in Greece has its own spin on this dish. In some areas, they might use other herbs like mint or thyme. Exploring these variations can make your soup unique and delightful. To store leftovers, place the soup in an airtight container. Let it cool first. You can keep it in the fridge for up to 3 days. This helps keep the flavors fresh. If you want to save the soup for later, freezing is a great option. Pour cooled soup into freezer-safe bags or containers. Make sure to leave some space at the top, as soup expands when frozen. You can freeze it for up to 3 months. To thaw, move the soup from the freezer to the fridge for a few hours or overnight. For quick thawing, you can microwave it in a safe bowl. Reheat on the stove over low heat. Stir often until it's hot. You can get creative with leftover soup. Try adding fresh veggies or leftover grains. This adds texture and nutrition. For serving reheated soup, a sprinkle of fresh dill or parsley makes it pop. You can also pair it with crusty bread or a simple salad for a complete meal. Greek Lemon Chicken Soup pairs well with several delicious sides. Here are some common choices: - Crusty bread: A warm, crusty loaf is perfect for dipping. - Greek salad: Fresh veggies and feta add a nice crunch. - Pita chips: These add a fun crunch and are great for scooping. - Feta cheese: Crumble some on top for added flavor. These sides make your meal even more enjoyable and fulfilling. Yes, you can easily make this soup in a slow cooker. Here’s how: 1. Prepare the base: Sauté the onions, garlic, carrots, and celery in a pan. 2. Transfer to slow cooker: Add the cooked veggies to your slow cooker. 3. Add broth and chicken: Pour in the chicken broth and add the chicken breasts. 4. Set the time: Cook on low for 6-7 hours or high for 3-4 hours. 5. Finish the soup: Shred the chicken and stir in the orzo or rice. Add lemon juice and zest before serving. This method lets the flavors meld beautifully while you go about your day. Yes, you can make a vegetarian version of Greek Lemon Chicken Soup. Here are some easy substitutions: - Use vegetable broth: Swap chicken broth for vegetable broth. - Replace chicken: Use chickpeas or tofu for protein. - Add more veggies: Try adding spinach, zucchini, or bell peppers for extra flavor. With these changes, you can enjoy a tasty, meat-free soup that still brings the same bright flavors. This blog post shared a simple method for making Greek Lemon Chicken Soup. We explored key ingredients, step-by-step cooking, and helpful tips. You can modify the recipe to fit your taste and dietary needs. Remember, this soup is a warm, nourishing dish perfect for many occasions. Enjoy making it your own, and don’t hesitate to experiment with flavors. You’ll find that each bowl offers comfort and a taste of tradition.$

A comforting and flavorful soup made with chicken, vegetables, and orzo pasta, brightened with lemon.

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Prep Time 15

Cook Time 30

Total Time 45

Course Main Course

Cuisine Greek

Servings 4

Calories 300 kcal

Ingredients

1 lb boneless, skinless chicken breast
1 medium onion, diced
2 cloves garlic, minced
3 medium carrots, sliced
2 stalks celery, sliced
6 cups chicken broth
1 cup orzo pasta (or rice, if preferred)
2 large lemons, zested and juiced
1 teaspoon dried oregano
to taste salt and pepper
2 tablespoons olive oil
for garnish fresh dill or parsley

Instructions

In a large pot, heat the olive oil over medium heat. Add the diced onion, garlic, and sauté for about 3-4 minutes until the onions are translucent.
Add the sliced carrots and celery to the pot, continue to sauté for another 5 minutes until they start to soften.
Pour in the chicken broth, and bring the mixture to a boil.
Add the chicken breasts into the boiling broth. Reduce the heat and let it simmer for about 15-20 minutes, or until the chicken is cooked through.
Once cooked, remove the chicken from the pot and allow it to cool slightly before shredding it into bite-sized pieces.
Return the shredded chicken to the pot and add the orzo pasta (or rice if using). Let it cook according to package instructions, usually about 8-10 minutes until tender.
Stir in the lemon juice, lemon zest, dried oregano, and season with salt and pepper to taste.
Remove the pot from heat and let it sit for a couple of minutes to let the flavors meld.
Serve hot, garnished with fresh dill or parsley for a vibrant touch.

Notes

Garnish with fresh dill or parsley for added flavor.

Keyword chicken, Greek, lemon, orzo, soup