Lemony Greek Delight

$- 1 lb boneless, skinless chicken breasts - 6 cups chicken broth - 1 cup orzo pasta The star of this dish is the chicken. I recommend using boneless, skinless breasts for easy cooking and shredding. The broth adds rich flavor and warms the soup. Orzo pasta brings a fun twist and gives the soup a nice texture. - 1 large onion, finely chopped - 1 medium carrot, diced - 2 cloves garlic, minced - 1 cup fresh spinach, chopped - 1 teaspoon dried oregano - Salt and pepper to taste Onion and carrot add sweetness and crunch. Garlic gives depth and warmth to the flavor. Spinach adds color and nutrients. Oregano, salt, and pepper season the soup, making every bite tasty. - 3 large eggs - 1/3 cup fresh lemon juice - 2 tablespoons olive oil - Fresh dill or parsley for garnish Eggs and lemon juice create a creamy, tangy finish. Olive oil brings richness and helps cook the veggies. Fresh herbs like dill or parsley add a bright touch right before serving. These ingredients unite to make a soup that comforts and delights. {{ingredient_image_1}} Sautéing Vegetables First, grab a large pot and heat two tablespoons of olive oil over medium heat. Add one finely chopped onion, one diced carrot, and two minced garlic cloves. Sauté these veggies for 5 to 7 minutes. You want them soft and fragrant. This step builds a great base for your soup. Adding Chicken Broth Next, pour in six cups of chicken broth. Bring it to a simmer. The warmth will bring out the flavors of the veggies and prepare the soup for the chicken. Simmering Once the broth simmers, drop in one pound of boneless, skinless chicken breasts. Let the chicken cook for about 15 to 20 minutes. Make sure it’s fully cooked before you move to the next step. Shredding the Chicken Remove the chicken from the pot and let it cool for a bit. After that, use two forks to shred the chicken into bite-sized pieces. This makes it easy to eat and mix back into the soup. Cooking the Orzo Return the shredded chicken to the pot along with one cup of orzo pasta. Cook for another 10 minutes or until the pasta is al dente. Stir occasionally to prevent the pasta from sticking. Tempering Eggs and Lemon Juice In a separate bowl, whisk together three large eggs and 1/3 cup of fresh lemon juice. To avoid scrambling the eggs, temper the mixture by slowly adding a ladle of hot broth from the soup. Stir constantly while adding the broth. Final Seasoning and Mixing Gradually stir the tempered egg mixture back into the soup. Then, add one cup of chopped spinach and one teaspoon of dried oregano. Season with salt and pepper to taste. Allow the soup to heat through for another 2 to 3 minutes. This melds all the flavors beautifully. Serve your Greek lemon chicken soup hot, garnished with fresh dill or parsley for an extra burst of flavor! Adjusting Lemon Juice Lemon juice brightens the soup. Start with 1/3 cup, then taste it. If you want more zing, add more juice. Use fresh lemons for the best taste. Enhancing with Fresh Herbs Fresh herbs make a big difference. I love using dill or parsley. They add color and flavor. Chop them finely and sprinkle on top before serving. Shredding Chicken Tips Shredding the chicken is easy. After cooking, let it cool just enough to handle. Use two forks to pull it apart. Aim for bite-sized pieces for even cooking. Avoiding Scrambled Eggs To keep the eggs smooth, temper them first. Mix the eggs with lemon juice. Then slowly add hot soup broth while stirring. This keeps the eggs from scrambling. Serving Suggestions Serve the soup hot in deep bowls. This keeps it warm longer. Pair it with crusty bread for dipping. It’s comforting and filling. Garnishing Tips A sprinkle of fresh herbs on top is key. It adds color and freshness. You can also add a slice of lemon on the side for extra flair. Pro Tips Use Fresh Ingredients: Always opt for fresh vegetables and herbs for the best flavor. Fresh spinach and freshly squeezed lemon juice make a significant difference in this dish. Perfectly Cooked Chicken: Make sure to monitor the chicken closely while cooking. Overcooking can result in dry chicken, so remove it from the pot as soon as it’s no longer pink inside. Tempering Eggs: When adding the egg mixture to the soup, always temper it first. This prevents the eggs from scrambling and ensures a smooth, creamy texture in your soup. Garnish for Flavor: Don’t skip the fresh dill or parsley garnish. It not only enhances the presentation but also adds a fresh flavor that complements the lemony broth beautifully. {{image_2}} You can switch out orzo for other small pasta. Try ditalini or acini di pepe. They work well and add different textures. You can even use rice for a gluten-free option. Make this soup meat-free by skipping the chicken. Use vegetable broth instead of chicken broth. Add more veggies like zucchini, bell peppers, or mushrooms for depth. Chickpeas also add protein and heartiness. Spices can change the flavor profile. Add cumin for warmth or smoked paprika for depth. You can also add vegetables like peas or corn for sweetness. Each addition brings a new layer of taste. The lemon is key to this soup. You can add lemon zest for extra brightness. For a tangy twist, try using lime juice instead. This can give the soup a fresh kick. Use authentic Greek ingredients for a true taste. Feta cheese adds creaminess and tang. Kalamata olives give a briny flavor. Fresh herbs like mint or thyme can also enhance the dish. Different regions may have their own versions. In some areas, people add potatoes for heartiness. Others may include local spices or herbs to make it unique. Don't be afraid to experiment! To keep your Greek lemon chicken soup fresh, store it in the fridge. Place it in an airtight container. It will last for about three to four days. Let the soup cool before sealing it. This helps keep the flavors intact. You can freeze this soup for later enjoyment. Allow it to cool completely. Then, pour it into freezer-safe containers. Leave some space at the top for expansion. The soup can last up to three months in the freezer. When you’re ready to eat it, move the soup to the fridge to thaw overnight. Reheat it on the stove over medium heat. Stir it often until it's hot. Avoid boiling it, as this can change the texture. Check your soup for freshness. If it smells sour or has an off color, it’s time to toss it. Look for signs of freezer burn if frozen. This can happen if it’s not sealed well. Always trust your senses to ensure you enjoy delicious soup! Can I use chicken thighs instead of breasts? Yes, you can use chicken thighs. They add more flavor and stay moist. Just cook them the same way as the breasts. Adjust the cooking time if the thighs are larger. How do I make this soup gluten-free? To make this soup gluten-free, swap orzo with gluten-free pasta. Look for rice or corn-based pasta. Ensure all other ingredients, like broth, are gluten-free too. How can I make the soup creamier? To add creaminess, stir in some heavy cream or coconut milk. You can also add a bit of cream cheese. Blend a small portion of the soup and mix it back in for a smooth texture. What can I add for extra protein? You can add chickpeas or beans for more protein. Tofu is a great option too. Shredded rotisserie chicken can work well if you're in a hurry. How do I know when the chicken is done? The chicken is done when it reaches an internal temperature of 165°F. It should be white and no longer pink inside. Use a meat thermometer for accuracy. How long can I simmer the soup? You can simmer the soup for 30 minutes. This allows all the flavors to meld together. If you simmer too long, the pasta may become mushy, so keep an eye on it. This soup features simple, tasty ingredients like chicken, orzo, and veggies. We walked through easy steps to make it, from sautéing vegetables to adding the right herbs. With some handy tips, you can tweak the flavors and impress everyone. Remember, you can adjust for diet needs or personal taste. Store it well for later enjoyment. Cook with confidence and have fun experimenting!$

A refreshing and hearty chicken soup with orzo, eggs, and lemon.

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Prep Time 15

Cook Time 35

Total Time 50

Course Main Course

Cuisine Greek

Servings 4

Calories 350 kcal

Ingredients

1 lb boneless, skinless chicken breasts
6 cups chicken broth
1 cup orzo pasta
3 large eggs
1 third cup fresh lemon juice
1 large onion, finely chopped
2 cloves garlic, minced
1 medium carrot, diced
1 cup fresh spinach, chopped
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 chopped onion, diced carrot, and minced garlic. Sauté for 5-7 minutes until the vegetables are softened and fragrant.
Add the chicken broth to the pot and bring it to a simmer.
Once simmering, add the boneless chicken breasts to the broth. Cook for about 15-20 minutes until the chicken is fully cooked.
Remove the chicken from the pot and let it cool slightly. Shred the chicken into bite-sized pieces using two forks.
Return the shredded chicken to the pot along with the orzo pasta. Cook for an additional 10 minutes, or until the pasta is al dente.
In a separate bowl, whisk together the eggs and lemon juice until well combined. Slowly temper the egg mixture by adding a ladle of the hot broth from the soup, stirring constantly. This prevents the eggs from scrambling.
Gradually stir the tempered egg mixture back into the soup. Then, add the chopped spinach and oregano. Season with salt and pepper to taste.
Let the soup heat through for another 2-3 minutes, allowing the flavors to meld.
Serve the soup in bowls, garnished with fresh dill or parsley for an added burst of flavor and color.

Notes

Garnish with fresh dill or parsley for added flavor.

Keyword chicken soup, Greek cuisine, lemon, orzo