Experience the fresh and invigorating flavors of Greek cuisine with this delicious Greek Lemon Chicken Soup. Perfect for any time of the year, this soup combines tender chicken, zesty lemon, and creamy orzo pasta into a comforting bowl that's sure to satisfy. With its bold citrus notes complementing the savory chicken and hearty pasta, this soup is a great way to explore Greek flavors right from your own kitchen.
It's easy to prepare, highly adaptable, and a fantastic alternative to your regular chicken soup. So why not make a splash at your next mealtime with this vibrant Greek Lemon Chicken Soup?
Table of Contents
Why This Recipe Works
Flavor Fusion: This recipe perfectly balances the tanginess of lemon, the earthiness of herbs, and the succulent taste of chicken. The unique flavor combination not only makes it a standout dish but also guarantees a delightful culinary adventure. Plus, it delivers a healthy dose of Vitamin C from the lemon, protein from the chicken, and carbs from the orzo, creating a well-rounded, nutritious meal.
Versatility and Convenience: One of the great things about this soup is its versatility. You can modify it according to your preferences - add more veggies for a nutritious boost or increase the lemon for an extra tangy flavor. It's also excellent as a leftover. Just pop it in the fridge, and you have a ready-made meal waiting for you. It's a quick and convenient option that's perfect for busy weeknights, cozy weekends, or even for serving guests. The simplicity of this recipe, paired with its outstanding taste, makes it a must-try dish for anyone.
Ingredients
Chicken - Chicken is a high-protein ingredient that can provide depth and flavor. If you prefer, you can substitute it with turkey or tofu for a vegetarian option.
Lemons - Lemons will give your soup a vibrant, fresh taste that's key to this Greek dish. If lemons are hard to find, limes can be used, but note that the flavor profile will change slightly.
Rice - long-grain white rice will be used to add body and texture to the soup. If you're trying to cut out carbs, you can replace the rice with cauliflower rice.
Eggs - eggs will be used to enrich the soup, making it thicker and creamier. If you're allergic to eggs, you can use cornstarch as a thickening agent instead.
Chicken Stock - chicken stock as the base of this soup. It gives a wonderful flavor and adds more depth. Vegetable broth can be used as a vegetarian alternative.
Tips
- For a stronger lemon flavor, add some lemon zest along with the juice.
- If you prefer your soup with more texture, shred the chicken instead of dicing it.
- To prevent the eggs from scrambling, make sure to temper them by gradually adding a bit of the hot broth to the beaten eggs before adding them into the soup.
- Use fresh lemons for the best flavor, not the bottled juice.
- If you're using a substitute for any ingredient, taste as you go, as the flavor may change.
How to Serve
Greek Lemon Chicken Soup, or Avgolemono, is a comforting and versatile dish. Its brightness from the lemons and the hearty nature of chicken and rice makes it perfect for both cool and warm weather.
- You can garnish it with fresh dill or parsley for a pop of green.
- A sprinkle of freshly cracked black pepper or a dusting of paprika can also enhance its flavor.
- For a full meal, serve it alongside a fresh Greek salad or warm pita bread. Or, for an appetizer, you can serve smaller portions in a cup alongside your Dinner.
Similar Recipes
Instant Pot Chicken and Rice Soup
Greek Lemon Chicken Soup
Ingredients
- 1 pound boneless skinless chicken breasts
- 2-3 lemons
- ½ cup uncooked long-grain white rice
- 2 large eggs
- 6 cups chicken stock
Instructions
- Cook the chicken breasts in a pot of boiling water until fully cooked. Once done, remove, cool, and dice or shred the chicken.
- In the same pot, add the chicken stock and bring it to a boil.
- Add the rice to the pot and let it simmer until the rice is cooked.
- In a separate bowl, beat the eggs. Gradually add a bit of the hot broth into the eggs while continuously whisking.
- Slowly pour the egg mixture back into the pot, stirring continuously.
- Add the cooked chicken and the juice of the lemons into the pot. Stir well.
- Continue to cook the soup on low heat until it thickens slightly.
- Taste and adjust the seasoning, adding salt or more lemon juice if needed. Serve hot.
Nutrition
Notes
- For a stronger lemon flavor, add some lemon zest along with the juice.
- If you prefer your soup with more texture, shred the chicken instead of dicing it.
- To prevent the eggs from scrambling, make sure to temper them by gradually adding a bit of the hot broth to the beaten eggs before adding them into the soup.
- Use fresh lemons for the best flavor, not the bottled juice.
- If you're using a substitute for any ingredient, taste as you go, as the flavor may change.