Lemony Greek Delight

$- Chicken and Broth Components - 1 lb (450g) boneless, skinless chicken breasts - 6 cups chicken broth - Vegetables and Aromatics - 1 large onion, finely chopped - 2 cloves garlic, minced - 1 medium carrot, diced - 1 cup fresh spinach, chopped - Seasoning and Accessories - 1 cup orzo pasta - 3 large eggs - 1/3 cup fresh lemon juice (about 2-3 lemons) - 1 teaspoon dried oregano - Salt and pepper to taste - 2 tablespoons olive oil - Fresh dill or parsley for garnish In this soup, the chicken and broth form the heart of the dish. The chicken gives a nice protein boost, making it filling. The broth adds warmth and depth. The vegetables bring life to the soup. Onions and garlic create a fragrant base. Carrots add sweetness, while spinach offers a pop of color and nutrients. The seasoning and accessories finish the dish. The orzo pasta adds a delightful chewy texture. Lemon juice brightens every bite, giving it that classic Greek zing. Eggs enrich the soup, making it silky and smooth. Finally, fresh herbs like dill or parsley make it look beautiful and fresh. Together, these ingredients create a flavorful and nourishing dish that warms the soul. {{ingredient_image_2}} - Cooking the Vegetables: Start by heating 2 tablespoons of olive oil in a large pot over medium heat. Add 1 large onion, finely chopped, and cook for about 5-7 minutes. Next, add 1 medium carrot, diced, and 2 cloves of minced garlic. Cook until all the vegetables are soft and fragrant. - Simmering the Chicken: Pour in 6 cups of chicken broth and bring it to a gentle simmer. Add 1 pound of boneless, skinless chicken breasts. Let the chicken cook for about 15-20 minutes. It should be no longer pink inside. - Shredding the Chicken: Carefully take the chicken out of the pot. Let it cool for a few minutes. Use two forks to shred the chicken into bite-sized pieces. - Combining Orzo Pasta: Return the shredded chicken to the pot. Add 1 cup of orzo pasta next. Stir it in and let it cook for 10 minutes. Stir occasionally until the pasta is al dente. - Tempering the Egg Mixture: In a medium bowl, whisk together 3 large eggs and 1/3 cup of fresh lemon juice. To temper the eggs, slowly add a ladle of hot broth from the soup while stirring. This step keeps the eggs from scrambling. - Final Assembly of the Soup: Slowly add the tempered egg mixture back into the soup while stirring gently. Then, fold in 1 cup of chopped fresh spinach and 1 teaspoon of dried oregano. Season with salt and pepper to taste. Heat through for another 2-3 minutes. Serve the soup in bowls and garnish with fresh dill or parsley. Enjoy! - Balancing Lemon Juice: Use fresh lemon juice for the best taste. Start with a little, then add more if you want. Too much can overpower the soup. Aim for a bright but balanced flavor. - Seasoning to Taste: Always taste your soup as it cooks. Add salt and pepper gradually. This way, you find the right balance. Every broth is different, so adjust based on your ingredients. - Adding Fresh Herbs: Fresh herbs bring life to the soup. Dill or parsley work well. Add them at the end to keep their colors bright and flavors fresh. - Shredding Chicken Efficiently: Once the chicken cools, use two forks to shred it. This method is quick and easy. It helps you get even pieces that blend well in the soup. - Cooking Orzo Al Dente: Add orzo pasta when the chicken is nearly done. Cook it for about ten minutes. This keeps it firm and prevents mushy pasta in your soup. - Avoiding Scrambled Eggs: To mix eggs into the soup, whisk them with lemon juice first. Gradually add hot broth to the eggs. This step warms the eggs gently and keeps them from scrambling. Then, add the mixture to the soup slowly while stirring. Pro Tips Use Fresh Ingredients: For the best flavor, opt for fresh lemons and organic chicken. Fresh ingredients elevate the dish significantly. Control the Salt: Taste the soup before adding salt, especially if your chicken broth is already seasoned. Adjust as necessary to avoid over-salting. Perfectly Cooked Orzo: To prevent the orzo from becoming mushy, monitor its cooking time closely and stir occasionally for even cooking. Garnish for Color: Fresh dill or parsley not only adds flavor but also enhances the visual appeal of your dish. Don't skip this step! {{image_4}} Alternative Proteins You can swap chicken for turkey. It works well in this soup. You can also use diced tofu for a plant-based protein. This keeps the dish light yet filling. Vegetarian Options If you want a vegetarian soup, skip the chicken. Instead, use chickpeas for protein. They add a nice texture. You can also use vegetable broth to keep it flavorful. Different Pasta Choices Orzo is great, but other small pasta shapes work too. Try ditalini or even rice if you prefer. These will soak up the delicious broth nicely. Adding Spices For more depth, add spices like cumin or paprika. A pinch of cayenne adds heat without being too strong. Experiment with flavors to find your perfect mix. Incorporating Vegetables Feel free to add more veggies. Zucchini or bell peppers work well. They add color and nutrients. You could even throw in peas for a sweet touch. Using Homemade Broth Homemade broth makes a huge difference. It adds rich flavor that store-bought options often lack. You can use leftover chicken bones or veggie scraps to make it. - Storing Leftovers: Once you finish your meal, let the soup cool. Then, use a ladle to pour it into a container. Make sure to seal it well. Store it in the fridge for up to 3 days. This keeps the soup fresh and tasty. - Recommended Storage Containers: For best results, use airtight containers. Glass or BPA-free plastic works well. If you want to save space, use shallow containers. This helps the soup cool faster and stay safe. - How to Freeze Greek Lemon Chicken Soup: To freeze, follow the same steps as for refrigeration. Let the soup cool first. Then, pour it into freezer-safe bags or containers. Leave some space at the top for expansion. Label with the date, and freeze for up to 3 months. - Thawing and Reheating Tips: When you’re ready to eat, move the soup to the fridge to thaw overnight. For a quick option, place it under cold water. Once thawed, heat the soup in a pot over medium heat. Stir often until it’s hot. You may need to add a splash of broth or water to restore the texture. Enjoy your warm and comforting soup! Can I use different types of chicken? Yes, you can use different types of chicken. Bone-in chicken thighs work great. You can also use rotisserie chicken for easy prep. Just shred it before adding to the soup. Is it possible to make this soup ahead of time? Absolutely! You can make this soup a day in advance. Let it cool, then store it in the fridge. Just reheat and add fresh spinach before serving. How can I make this soup gluten-free? To make this soup gluten-free, swap orzo with gluten-free pasta. You can find many options in stores. This keeps the soup tasty and safe for gluten-free diets. Ideal Side Dishes Pair this soup with crusty bread or a fresh Greek salad. These sides add texture and flavor. You can also enjoy it with a light cucumber salad. Garnishing Ideas For a lovely finish, top your soup with fresh dill or parsley. A sprinkle of lemon zest can also brighten the dish. These garnishes give a pop of color and flavor. Best Pairings with the Soup This soup pairs well with white wine, like Sauvignon Blanc. A light, citrusy drink enhances the lemon flavor. You can also serve it with a refreshing herbal tea for a cozy meal. You now have a complete guide to making Greek lemon chicken soup. We covered the essential ingredients, from chicken and broth to fresh herbs. You learned step-by-step instructions for preparing and assembling the soup. I shared tips on perfecting flavor and cooking techniques for the best results. With variations and storage tips, you can customize this dish to your liking. I hope these insights inspire you to create a cozy bowl of soup that delights. Now, get cooking and enjoy every sip of your homemade meal!$

A comforting and zesty chicken soup with orzo, eggs, and fresh spinach.

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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
1.33 cups 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. Once hot, add the finely chopped onion, diced carrot, and minced garlic. Sauté for about 5-7 minutes until the vegetables become soft and fragrant.
Pour the chicken broth into the pot, stirring gently to combine, and bring it to a gentle simmer.
Add the boneless chicken breasts to the simmering broth. Allow the chicken to cook for approximately 15-20 minutes, or until it is thoroughly cooked and no longer pink.
Carefully remove the chicken from the pot and allow it to cool for a few minutes. Use two forks to shred the chicken into bite-sized pieces.
Return the shredded chicken back into the pot along with the orzo pasta. Cook for an additional 10 minutes, stirring occasionally, until the pasta is al dente and tender.
In a medium bowl, vigorously whisk together the eggs and fresh lemon juice until fully combined. To temper the egg mixture, gradually add a ladleful of the hot broth from the soup while stirring continuously to prevent the eggs from scrambling.
Slowly incorporate the tempered egg mixture back into the soup, stirring gently. Next, fold in the chopped spinach and dried oregano. Season the soup with salt and pepper to taste, ensuring a balance of flavors.
Allow the soup to heat through for an additional 2-3 minutes, giving the ingredients time to meld together for enhanced flavor.
Serve the soup in bowls, beautifully garnished with fresh dill or parsley for a vibrant touch. Enjoy a delightful balance of comfort and zing in every spoonful!

Notes

Garnish with fresh dill or parsley for added flavor.

Keyword chicken soup, healthy, lemon, orzo