Imagine a steaming bowl of Greek Chicken Soup, its aroma filling your kitchen with comforting notes of lemon and herbs.
This delightful dish is both easy to prepare and incredibly satisfying, perfect for a cozy evening.
As the ingredients meld together, the simple elements transform into a velvety, tangy soup that warms both body and soul.
Let’s bring this delicious and heartwarming dish to life!
Kitchen Tools Required
- 1 large pot
- 1 wooden spoon
- 1 ladle
- 1 sharp knife
- 1 cutting board
- 1 small bowl
Ingredients
- 1 whole chicken, approximately 3-4 pounds
- 8 cups water
- 2 large carrots, peeled and sliced
- 2 stalks celery, sliced
- 1 onion, chopped
- 1 bay leaf
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3/4 cup orzo pasta
- 3 large eggs
- 3 lemons, juiced
- 2 tablespoons chopped fresh parsley
Cook & Prep Time
To efficiently manage your time while preparing and cooking Greek Chicken Soup, follow this timeline:
Preparation:
- Reading Recipe & Gathering Ingredients/Equipment (5 minutes)
- Review the recipe and gather all necessary ingredients and equipment.
- Prep Work (10 minutes)
- Peel and slice the carrots.
- Slice the celery.
- Chop the onion.
- Juice the lemons.
- Prepare the parsley by chopping it.
Cooking:
3. Cooking the Chicken & Vegetables (30 minutes)
- Place the whole chicken in a large pot and cover with water.
- Add the prepped carrots, celery, onion, bay leaf, salt, and pepper.
- Bring to a boil over medium-high heat, then reduce to a simmer for 30 minutes or until the chicken is fully cooked.
4. Removing and Cooling Chicken (5 minutes)
– Remove the chicken from the pot and let it cool slightly.
5. Straining and Cooking Orzo (10 minutes)
- Strain the broth, discard the bay leaf, and return the broth to the pot.
- Add orzo pasta to the broth and cook for 10 minutes until tender.
6. Preparing Egg-Lemon Mixture (5 minutes)
- In a small bowl, beat the eggs and slowly whisk in lemon juice.
- Gradually add 1 cup of hot broth to the egg-lemon mixture while whisking continuously.
7. Combining Soup Components (5 minutes)
- Slowly pour the egg-lemon mixture back into the pot of broth, stirring constantly.
- Shred the cooled chicken and add it back to the soup.
- Stir in fresh parsley.
Resting & Serving:
8. Resting Time (10 minutes)
– Remove the soup from heat and let it rest for 10 minutes before serving.
This timeline incorporates both the preparation and cooking activities, ensuring the soup is ready efficiently while maintaining quality.
Adjust the timing slightly based on your individual pace and preferences.
Recipe Instructions
Place the whole chicken in a large pot and cover with water.
Add carrots, celery, onion, bay leaf, salt, and pepper to the pot.
Bring to a boil over medium-high heat, then reduce to a simmer.
Cook for 30 minutes or until chicken is fully cooked.
Remove chicken from the pot and let it cool slightly.
Strain the broth and return it to the pot, discarding the bay leaf.
Add orzo pasta to the broth and cook for 10 minutes until tender.
In a small bowl, beat the eggs and slowly whisk in lemon juice.
Gradually add 1 cup of hot broth to the egg-lemon mixture while whisking continuously.
Slowly pour the egg-lemon mixture back into the pot of broth, stirring constantly.
Shred the cooled chicken and add it back to the soup.
Stir in fresh parsley, then remove from heat and let the soup rest for 10 minutes before serving.
Serving Tips
- Crusty Bread: Serve with warm, crusty bread to soak up the flavorful broth.
- Greek Salad: Pair with a fresh Greek salad for a complete Mediterranean meal.
- Olives and Feta: Offer a side of olives and feta cheese for an authentic Greek touch.
- Grilled Vegetables: Add a side of grilled vegetables to enhance the nutritional profile.
- Rice Pilaf: Serve with a light rice pilaf for those who prefer more grains with their meal.
Storage
Store leftover Greek chicken soup in an airtight container in the refrigerator for up to three days.
For longer storage, freeze soup in portions, ensuring it’s fully cooled before freezing.
Freezing
To freeze Greek Chicken Soup, allow it to cool completely.
Then transfer it into airtight containers, leaving space for expansion.
Label and date the containers.
Freeze for up to three months.
Reheating
To reheat Greek Chicken Soup, gently warm it over low heat on the stovetop.
Stir occasionally. Avoid boiling to prevent curdling the egg-lemon mixture.
Add extra broth if needed.
Final Thoughts
Greek chicken soup, also known as Avgolemono, is a delightful and comforting dish.
It combines tender chicken, fresh vegetables, and orzo pasta with a rich, tangy egg-lemon broth.
This traditional Greek soup is perfect for warming up on a chilly day or whenever you’re in need of a hearty meal.
By following the recipe, you’ll create a dish that’s both delicious and satisfying.
With its vibrant flavors and nourishing ingredients, Greek chicken soup is sure to become a favorite in your home.
Frequently Asked Questions
Can I Use Chicken Breasts Instead of a Whole Chicken?
You can substitute chicken breasts for a whole chicken. Use 3-4 breasts, adjusting cook time to guarantee they reach 165°F internal temperature. This change affects flavor, so consider adding extra herbs or spices for depth.
How Can I Make the Soup Gluten-Free?
To make the soup gluten-free, substitute the orzo pasta with a gluten-free alternative like rice or quinoa. Confirm your broth ingredients are certified gluten-free. This modification maintains flavor while accommodating dietary restrictions.
What Can I Substitute for Orzo Pasta?
Substitute the orzo pasta with gluten-free alternatives like rice or quinoa. Confirm you rinse the quinoa thoroughly to remove saponins. Cook until tender, maintaining the soup’s texture. Adjust the cooking time to match the alternative’s requirements.
Is It Possible to Make This Soup in a Slow Cooker?
Yes, you can make this soup in a slow cooker. First, combine chicken, vegetables, bay leaf, salt, and pepper. Cook on low for 6-8 hours. Remove chicken, add orzo, cook for 20 minutes, then incorporate egg-lemon mixture.
How Can I Thicken the Soup if Desired?
To thicken the soup, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to make a slurry. Gradually add it to the simmering soup, stirring continuously until the desired consistency is achieved.
Greek Chicken Soup
Equipment
- 1 Large pot
- 1 Wooden spoon
- 1 Ladle
- 1 sharp knife
- 1 Cutting board
- 1 Small bowl
Ingredients
- 1 whole chicken approximately 3-4 pounds
- 8 cups water
- 2 large carrots peeled and sliced
- 2 stalks celery sliced
- 1 onion chopped
- 1 bay leaf
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3/4 cup orzo pasta
- 3 large eggs
- 3 lemons juiced
- 2 tablespoons fresh parsley chopped
Instructions
- Place the whole chicken in a large pot and cover with water.
- Add carrots, celery, onion, bay leaf, salt, and pepper to the pot.
- Bring to a boil over medium-high heat, then reduce to a simmer.
- Cook for 30 minutes or until chicken is fully cooked.
- Remove chicken from the pot and let it cool slightly.
- Strain the broth and return it to the pot, discarding the bay leaf.
- Add orzo pasta to the broth and cook for 10 minutes until tender.
- In a small bowl, beat the eggs and slowly whisk in lemon juice.
- Gradually add 1 cup of hot broth to the egg-lemon mixture while whisking continuously.
- Slowly pour the egg-lemon mixture back into the pot of broth, stirring constantly.
- Shred the cooled chicken and add it back to the soup.
- Stir in fresh parsley, then remove from heat and let the soup rest for 10 minutes before serving.
Notes
