Lemon Zest Greek Chicken Soup

$Here is a list of the ingredients you will need for Greek Lemon Chicken Soup: - 1 lb boneless chicken breast - 1 medium yellow onion - 2 cloves garlic - 2 medium carrots - 2 celery stalks - 1 cup orzo pasta - 6 cups low-sodium chicken broth - 3 tbsp freshly squeezed lemon juice - Zest of 1 large lemon - 2 tbsp extra virgin olive oil - 1 tsp dried oregano - Salt and pepper to taste - Fresh parsley for garnish Each ingredient plays a key role in making this soup flavorful and comforting. The chicken breast gives protein. The onion, garlic, carrots, and celery add a sweet base. Orzo pasta gives heartiness, while lemon juice and zest bring a bright kick. Olive oil adds richness and depth. Dried oregano brings that classic Greek touch. Lastly, parsley adds freshness. Enjoy gathering these ingredients; they will work together to create a delightful dish! {{ingredient_image_2}} Start by heating the olive oil in a large pot over medium heat. Add the chopped onion, diced carrots, and diced celery. Sauté them for about 5 minutes. Stir occasionally until the vegetables soften and the onion turns translucent. This step builds the soup's flavor base. Next, add the minced garlic to the pot. Cook for one more minute, stirring often. This keeps the garlic from burning and adds a nice aroma. Now, it's time to add the diced chicken breast to the pot. Season the chicken with salt, pepper, and dried oregano. Stir the mixture well. Cook the chicken for about 5 to 7 minutes. You want to ensure it turns white and is no longer pink in the center. This step is crucial for flavor and food safety. Pour the low-sodium chicken broth into the pot. Increase the heat to bring it to a rolling boil. Once boiling, reduce the heat and let it simmer. Add the orzo pasta to the pot and stir well. Cook the orzo according to the package instructions, usually about 8 to 10 minutes. You want it al dente, which means firm but cooked through. This gives the soup a nice texture. Stir in the fresh lemon juice and lemon zest. This adds a bright flavor to the soup. Taste the soup and adjust the seasoning with more salt and pepper, if needed. Allow it to simmer for another minute to blend the flavors. Finally, remove the pot from the heat. Ladle the soup into bowls and garnish with fresh parsley. Serve hot and enjoy this comforting dish! To cook orzo just right, start timing when you add it to the soup. Check the package for cooking times, usually about 8-10 minutes. Stir the orzo often to keep it from sticking. To check for doneness, taste a piece. It should be firm but not hard. To boost the flavor, add fresh herbs like thyme or dill. A pinch of red pepper flakes adds a nice kick. For extra zing, squeeze more lemon juice to taste. The balance of flavors makes the soup bright and fresh. For crunchy toppings, try adding toasted bread or croutons. They add a nice contrast to the soup. If you want a creamier texture, stir in a splash of heavy cream or yogurt. This makes every bite rich and smooth. Pro Tips Use Fresh Ingredients: Fresh vegetables and herbs can significantly enhance the flavor of your soup. Opt for organic and in-season produce whenever possible for the best taste. Perfectly Cooked Orzo: To prevent the orzo from becoming mushy, cook it separately in salted water and then add it to the soup just before serving. This keeps the pasta al dente and maintains a pleasant texture. Adjusting Acidity: If you prefer a more pronounced lemon flavor, feel free to add more lemon juice or zest to taste. Start with a small amount and adjust gradually to avoid overpowering the soup. Make it a Meal: To turn this soup into a heartier meal, consider adding a handful of spinach or kale just before serving. This not only adds nutrition but also a vibrant pop of color. {{image_4}} To make a vegetarian version of Greek Lemon Chicken Soup, swap chicken for chickpeas or tofu. Chickpeas lend a hearty texture and protein. Tofu absorbs the soup's flavors well. Use vegetable broth instead of chicken broth. This change keeps the soup rich and tasty. You can add spinach or kale for extra nutrition. Both greens pack vitamins and minerals. Toss in other veggies, like zucchini or peas, for more flavor and color. These additions make the soup even more vibrant and healthy. Try using different small pasta shapes, like small shells or ditalini. They add unique texture to the soup. For those needing gluten-free options, choose gluten-free pasta. These swaps keep the dish enjoyable for everyone. To keep your Greek Lemon Chicken Soup fresh, place it in the fridge soon after serving. Use airtight containers to avoid air exposure. This helps maintain both flavor and texture. Open storage can dry out the soup, so it’s not a good choice. For freezing, let the soup cool completely before transferring it to freezer-safe containers. Leave some space at the top for expansion. When you’re ready to eat, thaw it in the fridge overnight. Reheat gently on the stove over low heat. Stir well to ensure even heating. In the refrigerator, your soup lasts about 3 to 4 days. If you freeze it, expect it to last for about 2 to 3 months. Always check for off smells or changes in texture before eating. Yes, you can make Greek Lemon Chicken Soup in advance. It tastes great when reheated. To prep ahead, cook the soup, let it cool, and store it in the fridge. Use an airtight container for best results. This soup keeps well for about three days. If you want to freeze it, wait until the soup cools. Freeze it for up to three months. You can serve Greek Lemon Chicken Soup with some tasty sides. Here are a few great options: - Crusty bread: A fresh loaf pairs well with the soup. - Greek salad: Crisp greens and feta add a nice touch. - Pita chips: For a crunchy side, pita chips work well. - Olive tapenade: Spread it on bread for extra flavor. These sides complement the soup's bright flavors. Yes, rotisserie chicken is a great shortcut for this soup. To use it, shred about 2 cups of chicken. Add it to the pot after cooking the veggies and before adding the broth. This saves time and adds flavor. Be sure to adjust the seasoning. Rotisserie chicken may be saltier than raw chicken. Taste the soup before adding more salt. You might need less than the recipe suggests. This way, you keep the flavors balanced. This blog covers the key steps to making Greek Lemon Chicken Soup. You learned about essential ingredients, cooking techniques, and variations. I shared tips for perfect orzo and ideas for enhancing flavor and texture. Remember, you can modify this recipe to fit your tastes, whether by adding veggies, switching to a vegetarian recipe, or using different pasta. Store leftovers properly for future meals. This soup is not just delicious; it can be a great meal prep option for busy days. Enjoy your cooking!$

Lemon Zest Greek Chicken Soup

A refreshing and hearty chicken soup with lemon zest and orzo pasta.

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Prep Time 15

Cook Time 20

Total Time 35

Course Main Course

Cuisine Greek

Servings 4

Calories 350 kcal

Ingredients

1 lb boneless chicken breast, diced into bite-sized pieces
1 medium yellow onion, finely chopped
2 cloves garlic, minced
2 medium carrots, peeled and diced
2 stalks celery, diced
1 cup orzo pasta
6 cups low-sodium chicken broth
3 tablespoons freshly squeezed lemon juice
1 large lemon zest
2 tablespoons extra virgin olive oil
1 teaspoon dried oregano
to taste salt and pepper
for garnish fresh parsley, finely chopped

Instructions

In a large, heavy-bottomed pot, heat the olive oil over medium heat. Once hot, add the chopped onion, diced carrots, and diced celery. Sauté for approximately 5 minutes, stirring occasionally, until the vegetables have softened and the onion is translucent.
Incorporate the minced garlic into the pot, cooking for an additional minute while stirring frequently to ensure the garlic does not burn.
Add the diced chicken breast to the pot and season generously with salt, pepper, and dried oregano. Cook the chicken, stirring occasionally, until it is no longer pink in the center, about 5-7 minutes.
Carefully pour the chicken broth into the pot and increase the heat to bring the mixture to a rolling boil. Once boiling, reduce the heat to low and let it simmer gently.
Add the orzo pasta to the pot, stirring well to combine. Cook the pasta according to the package instructions, usually about 8-10 minutes, until al dente (firm to the bite but cooked through).
Stir in the fresh lemon juice and lemon zest, tasting and adjusting the seasoning with additional salt and pepper as desired. Allow the soup to simmer gently for another minute to meld the flavors.
Remove the pot from the heat. Ladle soup into individual bowls and garnish each serving with a sprinkle of freshly chopped parsley. Serve the soup hot and enjoy!

Notes

Adjust seasoning to taste and garnish with fresh parsley.

Keyword chicken soup, Greek, lemon