Greek Lemon Chicken Soup Recipe
If you have been on the lookout for a soul-soothing, bright, and wholesome dish, this Greek Lemon Chicken Soup Recipe is exactly what you need. It’s a comforting bowl of tender chicken, al dente orzo, and vegetables, all enveloped in a fragrant, lemony broth that feels like a warm hug on a chilly day. Each spoonful offers a perfect balance of tangy freshness and savory richness, making it a standout recipe to add to your weeknight dinner rotation or share with loved ones on a cozy afternoon. This classic Greek soup is deceptively simple but packed with vibrant flavors that will keep you coming back for more.
Ingredients You’ll Need
Gathering straightforward, everyday ingredients is all you need to create this delightful soup, each playing a crucial role in building layers of flavor, texture, and color. Let’s dive into what you’ll be working with:
- Chicken broth: The soul of the soup, providing a rich, savory base full of depth.
- Fresh lemon juice: Adds a bright, zesty note that livens up every spoonful.
- Shredded carrots: Bring a subtle sweetness and vibrant orange color.
- Finely chopped onion: Adds aromatic warmth and a gentle bite.
- Finely chopped celery: Offers a fresh, crisp texture and subtle earthiness.
- Cooked, shredded chicken breast: The hearty protein that makes the soup wonderfully satisfying.
- Orzo pasta (or rice): Provides a tender, chewy component that thickens the soup slightly.
- Large eggs: Combined with lemon juice for that silky, luscious texture unique to this soup.
- Salt and freshly ground black pepper: Essential for seasoning and balancing flavors perfectly.
- Fresh dill or parsley (optional): Adds an herbal freshness as a beautiful finishing touch.
How to Make Greek Lemon Chicken Soup Recipe
Step 1: Sauté the Vegetables
Start by bringing your chicken broth to a lively boil in a large pot. This sets the stage for the whole dish. Once boiling, toss in the shredded carrots, finely chopped onion, and celery. Lower the heat to medium and let the vegetables gently simmer for about 10 minutes until they become tender and their flavors meld into the broth beautifully.
Step 2: Add the Orzo and Chicken
Next, stir in the orzo pasta, or if you prefer, rice, along with the cooked, shredded chicken breast. The orzo will soak up the lovely broth while the chicken adds body and heartiness. Allow the soup to bubble gently on the stove for 8 to 10 minutes until the orzo is perfectly al dente—soft yet with a bit of bite.
Step 3: Prepare the Egg-Lemon Mixture
In a separate bowl, whisk together the three large eggs and fresh lemon juice until you achieve a smooth, pale mixture. This egg-lemon blend is the secret magic that gives the soup its creamy, silky texture without any cream.
Step 4: Temper the Egg Mixture
To prevent the eggs from scrambling, slowly ladle about one cup of the hot soup broth into the egg-lemon mixture while whisking continuously. This careful tempering gradually heats the eggs, making them more stable when added back to the soup pot.
Step 5: Incorporate the Egg Mixture into the Soup
Now, slowly pour the tempered egg-lemon mixture back into the pot, stirring constantly to ensure everything blends smoothly. Keep the heat low and let it warm through gently for a few minutes. Remember, the soup should never come to a full boil at this stage to avoid curdling the eggs.
Step 6: Season and Finish
Finally, season the soup with salt and freshly ground black pepper to suit your taste. If you have fresh dill or parsley on hand, sprinkle a little on top just before serving to add a fresh, herbal aroma and vibrant green contrast.
How to Serve Greek Lemon Chicken Soup Recipe
Garnishes
Fresh herbs like dill or parsley are classic garnishes that brighten the soup and complement its lemony flavor. A thin drizzle of extra lemon juice or a light sprinkle of black pepper right before serving can also elevate the taste and appearance beautifully.
Side Dishes
This soup shines wonderfully on its own but pairs delightfully with crusty bread or Mediterranean flatbread to soak up every last drop. You could also serve it alongside a fresh Greek salad with olives and feta to complete the meal.
Creative Ways to Present
For a charming presentation, ladle the soup into individual bowls and garnish with a sprig of dill or a lemon wedge on the rim. Serving it in rustic ceramic bowls enhances its comforting appeal, making it a centerpiece for any family meal or gathering.
Make Ahead and Storage
Storing Leftovers
Store leftover Greek Lemon Chicken Soup in an airtight container in the refrigerator for up to 3 days. This soup tastes even better after the flavors have had a bit more time to meld, making it an excellent choice for meal prep.
Freezing
You can freeze this soup, but it’s best to leave out the orzo or add it fresh after reheating as pasta tends to become mushy. Freeze the soup base in labeled containers for up to 3 months, then thaw overnight in the fridge before reheating.
Reheating
When reheating, warm the soup gently on the stove over low to medium heat, stirring frequently. Avoid boiling to keep the egg and lemon blend from separating, preserving that silky texture which makes this Greek Lemon Chicken Soup Recipe so special.
FAQs
Can I use rice instead of orzo in this Greek Lemon Chicken Soup Recipe?
Absolutely! Rice is a wonderful substitute if you don’t have orzo on hand. Just keep in mind that cooking times might vary slightly depending on the rice type.
What if I don’t have fresh lemon juice?
Fresh lemon juice is preferred for its bright, fresh flavor, but in a pinch, bottled lemon juice can work. Just start with a little and adjust to taste to avoid overpowering the dish.
Can I make this soup vegetarian?
Yes, by using vegetable broth and omitting the chicken, you can still enjoy a delicious lemony soup. You might want to add some extra vegetables or beans for protein and heartiness.
Why is tempering the eggs important?
Tempering prevents the eggs from scrambling when added to the hot broth, ensuring the soup remains creamy and smooth rather than turning lumpy.
Can I prepare parts of the soup ahead of time?
You can chop your vegetables and cook the chicken in advance to save time, but the final assembly and adding the egg-lemon mixture are best done fresh for optimal flavor and texture.
Final Thoughts
This Greek Lemon Chicken Soup Recipe is truly one of those treasured dishes that feels like a warm celebration of simple ingredients coming together magically. It is easy to make, incredibly comforting, and bursting with fresh, bright flavors that dance on your palate. Whether you’re feeling under the weather or just want to treat yourself and your family to a nourishing meal, this soup will never disappoint. So, grab those lemons and chicken, and enjoy cooking this Greek classic with joy and love!
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Greek Lemon Chicken Soup Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
A refreshing and comforting Greek Lemon Chicken Soup made with tender shredded chicken, fresh lemon juice, vegetables, and orzo pasta, gently cooked to create a light and flavorful broth perfect for any season.
Ingredients
Soup Base
- 8 cups chicken broth
- ½ cup fresh lemon juice
- ½ cup shredded carrots
- ½ cup finely chopped onion
- ½ cup finely chopped celery
Protein and Pasta
- 1 cup cooked, shredded chicken breast
- ½ cup orzo pasta (or rice)
Egg Mixture
- 3 large eggs
Seasoning and Garnish
- Salt, to taste
- Freshly ground black pepper, to taste
- Fresh dill or parsley for garnish (optional)
Instructions
- Sauté the Vegetables: In a large pot, bring the chicken broth to a boil, then add the shredded carrots, chopped onion, and chopped celery. Reduce heat to medium and simmer for 10 minutes until the vegetables are tender.
- Add the Orzo and Chicken: Stir in orzo pasta (or rice) and shredded chicken. Continue to simmer for 8–10 minutes, or until the orzo is cooked al dente.
- Prepare the Egg-Lemon Mixture: In a medium bowl, whisk together the eggs and fresh lemon juice until smooth.
- Temper the Egg Mixture: Slowly ladle about 1 cup of hot broth into the egg-lemon mixture, whisking continuously to prevent curdling.
- Incorporate the Egg Mixture into the Soup: Gradually pour the tempered egg mixture back into the pot, stirring constantly.
- Heat Gently: Heat the soup gently over low heat for a few minutes, but do not allow it to boil, as boiling may cause the eggs to curdle.
- Season and Serve: Season the soup with salt and freshly ground black pepper to taste. Garnish with fresh dill or parsley, if desired, and serve warm.
Notes
- Use orzo pasta or rice as a gluten-free alternative if preferred.
- Be careful not to boil the soup after adding the egg mixture to avoid curdling.
- The soup can be prepared ahead and gently reheated over low heat before serving.
- Fresh lemon juice adds a bright citrus flavor, adjust lemon quantity to taste.
- Leftovers keep well refrigerated for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
