If you’re looking for a dish that wraps you in warmth and comfort, look no further than the delightful Greek Lemon Chicken Soup. This hearty soup, infused with zesty lemon and tender chicken, is the epitome of culinary solace, especially during chilly weather or whenever you need a pick-me-up. The combination of fresh ingredients and simple cooking methods makes it a convenient choice for busy weeknights or leisurely weekends alike.
The magic of Greek Lemon Chicken Soup lies in its straightforward preparation, which allows the flavors to shine through without overwhelming the palate. With just a handful of ingredients, this recipe captures the essence of Greek cuisine while bringing a delightful balance of flavors. The refreshing taste of lemon not only elevates the dish but also provides a healthful dose of Vitamin C, which can be an excellent boost to your immune system.
This comforting soup is also an invitation to creativity; whether you choose to stick to the classic recipe or add your personal twists, it never disappoints. So, gather your ingredients and get ready to enjoy a bowl of comfort that’s both nourishing and satisfying. Let’s dive into why you’ll absolutely love this Greek Lemon Chicken Soup!
Why You’ll Love This Greek Lemon Chicken Soup
- Bright and Zesty Flavor: The fresh lemon juice and dill offer a refreshing balance to the rich chicken broth.
- Comfort Food: It’s not just a soup; it’s a warm hug in a bowl perfect for cold nights.
- Quick and Easy to Make: With only 15 minutes of prep time, you’ll have a hearty meal in just under an hour.
- Healthy Ingredients: Low in fat and rich in nutrients, this soup supports a balanced diet.
- Family-Friendly: Kids and adults alike will love the comforting and wholesome flavors.
Preparation Phase & Tools to Use
Preparing to cook Greek Lemon Chicken Soup is an essential step to ensure everything goes smoothly. Begin by gathering all your ingredients: olive oil, diced onion, carrot, celery, garlic, bay leaves, chicken breasts, chicken stock, orzo, lemon juice, egg yolks, dill, salt, and pepper. Having these components on hand will streamline your cooking process.
Make sure your workspace is clean and organized. You’ll need a large stock pot or Dutch oven—this will facilitate the simmering and cooking of your chicken and ingredients. A wooden spoon will help in stirring without scratching your pot, and having measuring cups will ensure you get every ingredient just right. Set your cutting board, knife, and bowls nearby for easy access. With your ingredients prepped and tools ready, you’re all set to create a delicious meal.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 medium carrot, diced
- 2–3 celery stalks, diced
- 2–3 garlic cloves, finely chopped
- 2 bay leaves
- 2 chicken breasts (about 12 oz / 350 g total)
- 6 cups (1.5 liter) chicken stock
- ¾ cup (175 g) orzo
- Juice of 1 lemon
- 2 egg yolks
- A handful fresh dill
- Salt and freshly ground black pepper to taste
Instructions
Step 1: Sauté the Vegetables
Begin by heating a tablespoon of olive oil in a large stock pot or Dutch oven over medium heat. Once the oil is shimmering, add the diced onion, carrot, and celery. Stir them through the oil until they soften—about 8 to 10 minutes. This step builds a fragrant base for your soup, infusing it with delicious flavors.
Step 2: Add Garlic and Chicken
After your vegetables have softened, now it’s time to introduce the garlic to the mix. Cook the garlic for another minute or so, just until it becomes aromatic. Then, add the bay leaves and the chicken breasts along with the chicken stock. Bring the pot to a vigorous boil.
Step 3: Simmer the Soup
Once boiling, reduce the heat to medium-low. Cover your pot with a lid and let it simmer for about 15 minutes. This gentle cooking allows the chicken to become tender while imparting its flavors into the broth.
Step 4: Cook the Orzo
After the cooking time is up, carefully remove the chicken breasts and bay leaves from the pot. Add the orzo to the broth and continue to cook for another 10 minutes. Take this time to shred the chicken with two forks. Once shredded, return the chicken to the pot, ensuring every flavorful morsel is added back in.
Step 5: Temper the Egg Mixture
While your orzo is cooking, whisk together the egg yolks and lemon juice in a separate bowl. To temper the egg mixture and prevent curdling, take out 1 to 2 ladles of the hot soup and pour it over the egg-lemon mixture, stirring constantly. Once tempered, return this mixture to the pot and continue cooking for an additional 5 minutes, making sure it doesn’t come to a boil.
Step 6: Final Touches
In the final moments of cooking, stir in the fresh dill and adjust the seasoning with salt and freshly ground black pepper to taste. If you’d like an extra pop of flavor, feel free to add more lemon juice. Serve this delicious soup immediately, garnished with a sprinkle of extra fresh dill.
Variations
- Protein: Substitute chicken with turkey for a slightly different flavor. You can also use rotisserie chicken for a quicker option.
- Vegetables: Add in some spinach or kale for extra nutrition and color. Zucchini or peas are also great additions to enhance texture.
- Spices: If you enjoy heat, consider adding red pepper flakes or pepper to elevate the flavors.
Cooking Notes
- For a thicker soup, just add a little more orzo; it helps create a heartier texture.
- Ensure to temper the egg yolks properly to avoid any curdling and keep your soup silky smooth.
- Adjust the lemon juice based on your taste preference—some enjoy a bolder lemon flavor!
Serving Suggestions
- Pair your soup with some crusty bread for dipping, making it a satisfying meal.
- A simple green salad on the side can add freshness and balance to the meal.
Tips
- Experiment with making the soup a day ahead; it often tastes even better the next day as the flavors develop.
- Store any leftovers in an airtight container in the refrigerator; it’ll last for several days.
- You can freeze the soup, but remember to add the orzo at the time of serving to keep its texture intact.
Prep Time, Cook Time, Total Time
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
Nutritional Information
- Calories: Approximately 350 per serving
- Protein: 30 g
- Sodium: 600 mg
FAQs
Can I make Greek Lemon Chicken Soup vegetarian?
Absolutely! You can substitute the chicken with chickpeas and use vegetable stock for a delicious vegetarian version.
How can I store leftovers of this soup?
Store any leftovers in an airtight container in the fridge for up to four days. Reheat gently on the stove before serving.
What’s the best way to reheat this soup?
The best way to reheat Greek Lemon Chicken Soup is on the stove over low heat, stirring occasionally until warmed through.
Can I add other grains instead of orzo?
Yes, you can substitute orzo with other small pasta or even cooked rice or quinoa, adapting it to your preference.
Conclusion
In conclusion, Greek Lemon Chicken Soup is more than just a meal—it’s an experience that brings warmth and comfort to your dining table. With its bright flavors, healthy ingredients, and simple preparation, it’s no wonder this recipe has become a family favorite. Whether enjoyed on a chilly evening or served on a festive occasion, it invites everyone to gather around and savor its delightful taste. Make sure to comment below with your thoughts or any twists you try on this classic recipe! We’d love to hear how you make it your own.
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Greek Lemon Chicken Soup
- Total Time: 50 minutes
- Yield: 6 servings 1x
Description
This hearty soup, infused with zesty lemon and tender chicken, offers warmth and comfort.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 medium carrot, diced
- 2–3 celery stalks, diced
- 2–3 garlic cloves, finely chopped
- 2 bay leaves
- 2 chicken breasts (about 12 oz / 350 g total)
- 6 cups (1.5 liter) chicken stock
- ¾ cup (175 g) orzo
- Juice of 1 lemon
- 2 egg yolks
- A handful fresh dill
- Salt and freshly ground black pepper to taste
Instructions
- Begin by heating a tablespoon of olive oil in a large stock pot or Dutch oven over medium heat. Once the oil is shimmering, add the diced onion, carrot, and celery. Stir them through the oil until they soften—about 8 to 10 minutes.
- After your vegetables have softened, now it’s time to introduce the garlic to the mix. Cook the garlic for another minute or so, just until it becomes aromatic. Then, add the bay leaves and the chicken breasts along with the chicken stock. Bring the pot to a vigorous boil.
- Once boiling, reduce the heat to medium-low. Cover your pot with a lid and let it simmer for about 15 minutes.
- After the cooking time is up, carefully remove the chicken breasts and bay leaves from the pot. Add the orzo to the broth and continue to cook for another 10 minutes. Shred the chicken and return it to the pot.
- While your orzo is cooking, whisk together the egg yolks and lemon juice in a separate bowl. Temper the egg mixture, then return it to the pot and continue cooking for an additional 5 minutes.
- In the final moments of cooking, stir in the fresh dill and adjust the seasoning with salt and pepper. Serve immediately, garnished with extra dill.
Notes
Feel free to add additional vegetables or spices based on your preference.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
Nutrition
- Calories: 350 kcal
- Sodium: 600 mg
- Protein: 30 g