Picture the comforting aroma of lemon and herbs wafting through your kitchen as you prepare a bowl of Greek Lemon Chicken Soup.
This cozy, heartwarming dish is remarkably simple to make, yet feels like a culinary escape to Greece.
As tender chicken, vibrant spinach, and creamy orzo meld with the tangy lemon, magic happens in your pot.
Let’s bring this delightful and soothing soup to life and transform simple ingredients into a culinary hug.
Kitchen Tools Required
- 1 Large pot
- 1 Knife
- 1 Cutting board
- 1 Ladle
- 1 Whisk
- 1 Measuring cup
- 1 Citrus juicer
Ingredients
- 1 pound boneless, skinless chicken breasts
- 6 cups chicken broth
- 1 cup orzo pasta
- 3 large eggs
- 1/3 cup fresh lemon juice
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups chopped spinach
- 1/4 cup chopped fresh dill
Cook & Prep Time
To efficiently manage your time while preparing and cooking Greek Lemon Chicken Soup, you can follow this timeline:
- Reading & Gathering Ingredients & Equipment (5 minutes)
- Read through the recipe instructions carefully.
- Gather all the necessary ingredients and equipment listed.
- Preparation (10 minutes)
- Chop the spinach and dill.
- Juice the lemons to get 1/3 cup of fresh lemon juice.
- Measure out the orzo pasta, salt, and black pepper.
- Cooking (30 minutes)
- Minute 0-5: Heat the olive oil in a large pot over medium heat. While waiting, season the chicken breasts with a bit of salt and pepper.
- Minute 5-15: Add the chicken breasts to the pot and cook until browned, about 5 minutes per side.
- Minute 15-25: Pour the chicken broth into the pot and bring it to a simmer. Cook the chicken for an additional 10 minutes until fully cooked.
- Minute 25-26: Remove the chicken from the pot and begin shredding it with a fork.
- Minute 26-34: Add the orzo to the broth and cook for 8-10 minutes until tender.
- Minute 34-35: While orzo is cooking, whisk together the eggs and lemon juice in a separate bowl.
- Minute 35-37: Slowly add one cup of hot broth to the egg mixture while whisking constantly to temper the eggs.
- Minute 37-40: Pour the tempered egg mixture back into the pot, stirring continuously to avoid scrambling the eggs.
- Minute 40-42: Add the shredded chicken back into the pot and stir in the chopped spinach, salt, and pepper. Cook for another 2-3 minutes until the spinach wilts.
- Resting & Serving (10 minutes)
- Minute 42-52: Remove the pot from heat and let the soup rest for 10 minutes to allow the flavors to meld and the soup to thicken slightly.
- Garnish with fresh dill before serving.
- Additional Tips:
- Taste the soup and adjust the seasoning or add more lemon juice as desired.
- If the soup becomes too thick upon standing, you can adjust the consistency with extra chicken broth.
This timeline should help you stay organized and guarantee that the soup is ready to serve in under an hour, including preparation, cooking, and resting time.
Recipe Instructions
Heat the olive oil in a large pot over medium heat.
Add the chicken breasts and cook until browned, about 5 minutes per side.
Pour the chicken broth into the pot and bring to a simmer.
Cook the chicken in the simmering broth for 10 minutes or until fully cooked.
Remove the chicken from the pot and shred it using a fork.
Add the orzo to the broth and cook for 8-10 minutes until tender.
In a bowl, whisk together the eggs and lemon juice.
Slowly add one cup of hot broth to the egg mixture while whisking constantly.
Pour the egg mixture back into the pot, stirring continuously.
Add the shredded chicken back to the pot.
Stir in the chopped spinach, salt, and pepper.
Cook for another 2-3 minutes until the spinach wilts.
Remove from heat and let rest for 10 minutes.
Garnish with fresh dill before serving.
Serving Tips
- Crusty Bread: Serve with a slice of crusty bread to soak up the flavorful broth.
- Greek Salad: Pair with a fresh Greek salad for a light and invigorating complement.
- Feta Cheese: Sprinkle some crumbled feta cheese on top for a creamy and tangy addition.
- Olives: Accompany with a bowl of assorted olives for an authentic Greek touch.
- Grilled Vegetables: Serve alongside grilled vegetables to add a smoky and healthy side.
Storage
To store Greek Lemon Chicken Soup, allow it to cool completely before transferring it to an airtight container.
Refrigerate for up to 3 days or freeze for up to 2 months.
Freezing
To freeze Greek Lemon Chicken Soup, allow it to cool completely.
Then transfer it to airtight containers, leaving space for expansion.
Label with the date.
Freeze for up to three months.
Reheating
When reheating Greek Lemon Chicken Soup, gently warm it on the stovetop over low heat.
Stir occasionally. Avoid boiling to prevent curdling the egg mixture.
Add broth if needed for consistency.
Final Thoughts
Greek Lemon Chicken Soup is a delightful and revitalizing dish that beautifully balances flavors and textures.
The combination of tender chicken, vibrant spinach, and tangy lemon makes it a perfect meal for any season.
Remember to adjust the consistency to your liking, as the soup can thicken over time. You can add more broth if needed.
Additional lemon juice or fresh herbs can also enhance the taste to your preference.
Enjoy this classic Greek soup and savor the comforting and invigorating flavors it brings to your table.
Frequently Asked Questions
Can I Use Rotisserie Chicken Instead of Cooking Chicken Breasts?
Swap in shredded rotisserie chicken for a fast, flavorful twist. Its savory aroma complements the zesty lemon, creating a rich, velvety broth. Just add it after orzo cooks, skipping the initial chicken steps. Enjoy!
How Do I Prevent the Eggs From Curdling in the Soup?
To prevent curdling, whisk your velvety egg mixture with steady hands, gently stream hot broth into it. Feel the warmth infuse, creating a smooth emulsion. Guarantee constant motion, transforming the soup into a silken masterpiece.
What Can I Substitute for Orzo Pasta?
You can replace orzo with rice for a heartier texture, couscous for a lighter bite, or even quinoa for a nutty flavor. Each option will absorb the aromatic broth beautifully, enhancing your soup’s comforting essence.
Is It Possible to Make This Soup Vegetarian?
You can transform this soup into a vegetarian delight by swapping chicken broth with vegetable broth and replacing chicken with hearty chickpeas. Let the verdant spinach, zesty lemon, and aromatic dill dance together, creating a vibrant, savory harmony.
How Can I Add More Flavor to the Soup?
Boost the soup’s flavor by sautéing garlic and onions until golden before adding broth. Sprinkle in fresh herbs like thyme and oregano. Finish with a splash of white wine for depth and a hint of umami richness.
Greek Lemon Chicken Soup
Equipment
- 1 Large pot
- 1 Knife
- 1 Cutting board
- 1 Ladle
- 1 Whisk
- 1 measuring cup
- 1 Citrus juicer
Ingredients
- 1 pound boneless, skinless chicken breasts
- 6 cups chicken broth
- 1 cup orzo pasta
- 3 large eggs
- 1/3 cup fresh lemon juice
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups chopped spinach
- 1/4 cup chopped fresh dill
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the chicken breasts and cook until browned, about 5 minutes per side.
- Pour the chicken broth into the pot and bring to a simmer.
- Cook the chicken in the simmering broth for 10 minutes or until fully cooked.
- Remove the chicken from the pot and shred it using a fork.
- Add the orzo to the broth and cook for 8-10 minutes until tender.
- In a bowl, whisk together the eggs and lemon juice.
- Slowly add one cup of hot broth to the egg mixture while whisking constantly.
- Pour the egg mixture back into the pot, stirring continuously.
- Add the shredded chicken back to the pot.
- Stir in the chopped spinach, salt, and pepper.
- Cook for another 2-3 minutes until the spinach wilts.
- Remove from heat and let rest for 10 minutes.
- Garnish with fresh dill before serving.
Notes
