One-Pot Greek Lemon Chicken Soup

$To make a delicious One-Pot Greek Lemon Chicken Soup, you need simple and fresh ingredients. Here’s what you will need: - 1 tablespoon olive oil - 1 medium onion, diced - 2 cloves garlic, minced - 2 carrots, sliced - 2 celery stalks, sliced - 1 pound boneless, skinless chicken breasts - 8 cups chicken broth - 1 cup uncooked orzo pasta - 1 teaspoon dried oregano - Salt and freshly ground pepper, to taste - Juice of 2 lemons - Zest of 1 lemon - 1 bunch fresh parsley, chopped - 2 eggs (for a creamy texture, optional) These ingredients come together to create a warm and comforting soup. The olive oil brings richness while the onions and garlic add depth. Carrots and celery lend sweetness and crunch. The chicken and broth form the base, making it hearty. Orzo pasta gives it a nice texture, and lemon juice and zest brighten the flavor. Fresh parsley adds a pop of color and freshness to the dish. If you want a creamier version, the eggs are a great addition. They make the soup smooth and rich. This list of ingredients ensures you have everything you need for a delightful meal. Enjoy cooking! 1. Start by heating 1 tablespoon of olive oil in a large pot over medium heat. 2. Once hot, add 1 diced onion. Sauté it until soft and clear, about 3-5 minutes. 3. Next, add 2 minced garlic cloves, 2 sliced carrots, and 2 sliced celery stalks. Stir and cook for 5 more minutes until they smell great. 4. Now, add 1 pound of boneless, skinless chicken breasts to the pot. Pour in 8 cups of chicken broth. 5. Turn up the heat to bring the mix to a boil. When it boils, lower the heat to simmer. Cover the pot and let it cook for about 20 minutes. Chicken should be cooked through and not pink. 1. Carefully take the chicken from the pot and place it on a plate. Use two forks to shred the chicken into small pieces. 2. Put the shredded chicken back into the pot. 3. Add 1 cup of uncooked orzo pasta and 1 teaspoon of dried oregano. Stir it in well. 4. Keep simmering for another 10 minutes. This will help the orzo cook to a tender, yet firm texture. 1. Taste the soup. Add salt and freshly ground pepper as needed. 2. Squeeze the juice of 2 lemons and mix in the zest of 1 lemon. This adds a fresh flavor. 3. For a creamy finish, you can use 2 eggs. Crack them into a bowl and whisk until smooth. 4. Slowly pour in a ladle of hot soup while whisking the eggs. This warms them without cooking too fast. 5. Gradually mix this back into the pot. Stir gently until creamy. 6. Finally, sprinkle in chopped fresh parsley for color and taste. Enjoy your flavorful One-Pot Greek Lemon Chicken Soup! To ensure your chicken cooks properly, use boneless, skinless chicken breasts. Cook them until they are no longer pink inside, about 20 minutes. Always check the thickest part to be sure. If you have a meat thermometer, aim for 165°F (75°C). Adjusting seasoning is key. Start with salt and pepper, and taste as you go. Different brands of broth can change flavors, so add more lemon juice or zest if needed. A little extra can brighten the soup. For a creamy texture, use eggs. Crack them into a bowl and whisk until smooth. Slowly add a ladle of hot soup to the eggs while whisking. This helps prevent the eggs from cooking too fast. Mix this back into the pot for creaminess. If you want alternatives for creaminess, try adding a splash of heavy cream. Coconut milk is another great option for a twist. Both add rich flavors and smooth textures. For presentation, serve the soup hot in individual bowls. Garnish with fresh parsley and lemon wedges for color. This adds a fresh look and zesty flavor. Pair your soup with crusty bread or a simple salad. A slice of toasted baguette works well for dipping. Enjoy the warmth and delightful taste! {{image_4}} You can swap orzo for rice or quinoa. Both work well and add texture. Try brown rice for a nuttier flavor. If you want a lighter soup, use cauliflower rice. For veggies, feel free to add spinach or kale. Both add great nutrients and color. You can also use bell peppers or zucchini for extra crunch. To boost the flavor, add spices like cumin or coriander. These spices bring warmth and depth. Fresh herbs like dill or thyme also work wonders. They add freshness and make the soup lively. Want some heat? Sprinkle in chili flakes or diced peppers. This gives the soup a kick. Adjust the amount to suit your taste. For gluten-free options, use gluten-free pasta. Quinoa is another great choice. It keeps the soup hearty without gluten. If you want a vegan version, replace the chicken with chickpeas. Use vegetable broth instead of chicken broth. Skip the eggs to keep it vegan-friendly. You’ll still have a tasty and filling soup! To store leftovers, let the soup cool down. Pour the soup into an airtight container. Seal it well and place it in the fridge. This soup stays fresh for about 3-4 days. Always check for any off smells or changes in texture before eating. To freeze the soup, let it cool completely first. Next, pour it into freezer-safe containers. Leave some space at the top, as it will expand. You can freeze it for up to 3 months. To reheat, take the soup out of the freezer. Thaw it overnight in the fridge. Heat it on the stove over low to medium heat. Stir it often to avoid sticking. If it seems thick, add a bit of broth or water to lighten it up. How to make One-Pot Greek Lemon Chicken Soup vegetarian? To make this soup vegetarian, swap the chicken for chickpeas or tofu. Use vegetable broth instead of chicken broth. Add more veggies like zucchini or spinach for extra flavor. Can I use leftover chicken in the recipe? Yes, leftover chicken works great! Just shred it and add it to the pot after cooking the veggies. This saves time and adds a nice flavor to the soup. What to serve with One-Pot Greek Lemon Chicken Soup? This soup pairs well with crusty bread or a fresh salad. You can also serve it with a side of lemony rice for a full meal. Calories per serving Each serving of this soup has around 300 calories. This makes it a hearty yet light meal. Breakdown of macronutrients - Protein: 25g - Carbohydrates: 30g - Fats: 10g Can I reduce the cooking time? You can cut cooking time by using shredded rotisserie chicken. This will allow you to skip cooking the chicken from scratch and save about 20 minutes. Tips for quick preparations without compromising taste Prep your veggies ahead of time. Use frozen or pre-chopped vegetables to speed up cooking. This keeps the flavors intact while saving you precious time. This blog post covered the key ingredients for One-Pot Greek Lemon Chicken Soup and the step-by-step prep to make it. I shared tips and tricks for perfecting flavors and creating creamy textures. You can even customize this dish with various ingredients to suit any diet. Be sure to follow the storage guidelines to enjoy leftovers. This dish brings comfort and flavor to any meal. Dive in and make this recipe your own!$

One-Pot Greek Lemon Chicken Soup

Discover the delightful taste of One-Pot Greek Lemon Chicken Soup! This comforting recipe is packed with fresh ingredients, including tender chicken, vibrant vegetables, and a zesty lemon kick. Perfect for busy weeknights, this easy soup takes just 50 minutes to prepare and serves six. Don't miss out on this flavorful dish that will warm your heart. Click through to explore the full recipe and elevate your cooking today!

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Ingredients

1 tablespoon olive oil

1 medium onion, diced

2 cloves garlic, minced

2 carrots, sliced

2 celery stalks, sliced

1 pound boneless, skinless chicken breasts

8 cups chicken broth

1 cup uncooked orzo pasta

1 teaspoon dried oregano

Salt and freshly ground pepper, to taste

Juice of 2 lemons

Zest of 1 lemon

1 bunch fresh parsley, chopped

2 eggs (for a creamy texture, optional)

Instructions

In a large pot, heat the olive oil over medium heat. Once hot, add the diced onion and sauté until it becomes soft and translucent, about 3-5 minutes.

Add the minced garlic, sliced carrots, and sliced celery to the pot. Sauté these vegetables for an additional 5 minutes, stirring occasionally, until they are tender and fragrant.

Incorporate the boneless chicken breasts into the pot, then pour in the chicken broth. Increase the heat and bring the mixture to a rolling boil.

Once boiling, lower the heat to a gentle simmer and cover the pot. Allow it to simmer for about 20 minutes, or until the chicken is cooked through and no longer pink inside.

Carefully remove the chicken breasts from the pot and place them on a plate. Use two forks to shred the chicken into bite-sized pieces, then return the shredded chicken back into the pot.

Add the uncooked orzo pasta and dried oregano to the pot, stirring to combine. Continue simmering for another 10 minutes, or until the orzo is tender but still has a slight bite (al dente).

Season the soup with salt and freshly ground black pepper to taste. Then, stir in the freshly squeezed lemon juice and zest, mixing well to enhance the flavors of the soup.

(Optional) If you want a creamier texture, crack the eggs into a bowl and whisk them until smooth. Slowly drizzle in a ladle of hot soup while continuously whisking the eggs to temper them. Gradually mix this egg mixture back into the pot, stirring gently until creamy.

Finally, stir in the chopped fresh parsley before serving to add a burst of color and freshness.

Prep Time: 15 min | Total Time: 50 min | Servings: 6

- Presentation Tips: For an appealing presentation, serve the soup hot in individual bowls, garnished with additional parsley leaves and lemon wedges on the side for a zesty finish. Enjoy the vibrant flavors!