Zesty Greek Lemon Chicken Soup

$To make Greek lemon chicken soup, you need a few key items. Here’s the list: - 1 lb boneless, skinless chicken thighs - 8 cups chicken broth - 1 large onion, diced - 2 carrots, sliced - 2 celery stalks, chopped - 3 cloves garlic, minced - 1 large lemon (zest and juice) - 1 cup orzo pasta - 1 teaspoon dried oregano - 1 teaspoon dried thyme - Salt and pepper to taste - 2 tablespoons olive oil Each ingredient plays a big role in flavor. The chicken thighs give a rich taste and tender texture. The chicken broth forms a warm base. Onion, carrots, and celery add sweetness and depth. Garlic brings a nice punch. The lemon zest and juice add zesty brightness. Oregano and thyme offer that classic Greek flavor. You can make this soup even better with some optional ingredients. Here are a few ideas: - 2 cups fresh spinach or kale - Fresh dill, for garnish Adding spinach or kale boosts the soup with more nutrients and color. Fresh dill gives a lovely finish with its unique taste. You can mix and match these extras to find your perfect bowl of comfort. {{ingredient_image_1}} To start, heat 2 tablespoons of olive oil in a large pot over medium heat. Once hot, add the diced onion, sliced carrots, and chopped celery. Sauté these veggies for about 5-7 minutes. You want them soft but not mushy. Their natural sweetness adds depth to the soup. Next, add 3 cloves of minced garlic. Cook this for another minute until it smells great. This step builds a strong flavor base for your soup. Now it’s time for the chicken. Add 1 pound of boneless, skinless chicken thighs to the pot. Sprinkle in 1 teaspoon of dried oregano and 1 teaspoon of dried thyme. Season with salt and pepper to your taste. Cook the chicken for about 2-3 minutes until it’s lightly browned. This browning adds a nice color and flavor. Pour in 8 cups of chicken broth. Make sure the chicken is fully submerged. Bring this mixture to a boil, then reduce the heat. Let it simmer for 20 minutes, uncovered. This allows the chicken to cook through and the flavors to blend. After 20 minutes, remove the chicken from the pot. Use two forks to shred it into bite-sized pieces. Return the shredded chicken back into the soup. Now, it’s time to add the orzo. Toss in 1 cup of orzo pasta and cook it according to the package instructions, usually about 8-10 minutes. The orzo will absorb some of the broth, making it heartier. Once the pasta is cooked, stir in the zest and juice of one large lemon. This step is key for that zesty flavor. If you want to add a boost of nutrition, toss in 2 cups of fresh spinach or kale. Let it wilt in the heat of the soup for a few minutes. Finally, taste your soup. Adjust the seasoning with more salt, pepper, or lemon juice as needed. This ensures the flavors shine through. Serve the soup hot and garnish with fresh dill. This adds a lovely touch and extra flavor. Enjoy your warm bowl of Greek Lemon Chicken Soup! To make your chicken tender, choose boneless, skinless thighs. They stay juicy and cook well. Sauté them briefly with veggies to add flavor. Always season your soup with lemon. It brightens the taste and balances the richness of the broth. You want a zesty kick in each bite. Pair this soup with crusty bread or a fresh salad. They add texture and freshness. For garnishing, use fresh dill. It adds a pop of color and flavor. A sprinkle of lemon zest on top also looks nice. Enjoy your bowl of comfort! Pro Tips Use Fresh Herbs: Fresh dill and parsley can enhance the flavor profile of the soup significantly, giving it that authentic Greek taste. Mind the Orzo: Keep an eye on the orzo while cooking; it can quickly become mushy if overcooked. Add it towards the end of your cooking time. Adjust Lemon to Taste: The acidity of lemon can vary; start with half the juice, then taste and add more if you prefer a zippier flavor. Make it a Meal: For a heartier version, consider adding more vegetables like zucchini or bell peppers, or serve with crusty bread on the side. {{image_2}} You can change ingredients in Greek Lemon Chicken Soup to suit your taste. If you don’t have orzo, use rice or quinoa. Both add a nice texture and flavor. Rice takes a bit longer to cook, so keep an eye on it. Quinoa cooks faster and adds a nutty taste. For protein, try turkey or tofu. Turkey works well because it has a similar flavor to chicken. Just make sure to cook it fully before adding the broth. Tofu is a great choice for a vegetarian option. You can cube it and add it in when you add the orzo. Herbs and spices can really change the soup's taste. You can try adding fresh parsley or basil for a different twist. Cilantro gives a fresh kick as well. If you want some heat, add a pinch of red pepper flakes. Greek chicken soup has regional flavors, too. In some areas, they use a mix of lemon and vinegar. This gives a tangy taste that some people love. You can also find variations that use lentils instead of chicken. These changes keep the soup exciting and new every time you make it. To keep your Greek lemon chicken soup fresh, store it in an airtight container. This helps avoid any strong smells in your fridge. Let the soup cool before sealing it. The soup lasts up to four days in the fridge. If you want to keep it longer, try freezing it instead. Freezing Greek lemon chicken soup is easy! First, let the soup cool completely. Then, pour it into freezer-safe bags or containers. Leave some space at the top, as soup expands when frozen. You can freeze it for up to three months. To reheat, take it out of the freezer and thaw it overnight in the fridge. Then, heat it on the stove over medium heat. Stir it well to bring back the flavors. Enjoy a warm bowl of comfort! Can I use chicken breasts instead of thighs? Yes, you can use chicken breasts. They are leaner than thighs. However, they may not give as rich a flavor. Thighs add more moisture and taste to the soup. If you choose breasts, cook them carefully to avoid dryness. What makes Greek Lemon Chicken Soup different from chicken noodle soup? Greek Lemon Chicken Soup has a bright, zesty flavor from lemon juice and zest. It uses orzo pasta instead of traditional noodles. The herbs like oregano and thyme add a warm, earthy taste. This soup is light and refreshing, while chicken noodle soup is often richer and heartier. Is this soup healthy? Yes, this soup is quite healthy. It is low in fat and high in protein. The vegetables add fiber and vitamins. The lemon gives a boost of vitamin C. Using fresh ingredients keeps it nutritious and satisfying. What are the benefits of ingredients like lemon and chicken? Lemon has many health benefits. It helps with digestion and boosts immune health. Chicken is a great source of protein. It helps build muscles and keeps you full. Together, they make a tasty and nourishing dish that warms you up and keeps you healthy. In this blog post, we explored how to make Greek Lemon Chicken Soup. We discussed the main and optional ingredients that add flavor and nutrition. The step-by-step instructions helped you prepare and cook the soup easily. I shared tips to make it perfect, plus variations for personal taste. Lastly, we covered storage methods to keep your soup fresh. Enjoy this tasty dish; it warms both heart and soul.$

Zesty Greek Lemon Chicken Soup

A refreshing and hearty chicken soup with lemon and orzo, perfect for any season.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 40

Total Time 50

Course Main Course

Cuisine Greek

Servings 4

Calories 350 kcal

Ingredients

1 lb boneless, skinless chicken thighs
8 cups chicken broth
1 large onion, diced
2 medium carrots, sliced
2 stalks celery, chopped
3 cloves garlic, minced
1 large lemon (zest and juice)
1 cup orzo pasta
1 teaspoon dried oregano
1 teaspoon dried thyme
to taste salt and pepper
2 tablespoons olive oil
for garnish fresh dill
2 cups fresh spinach or kale (optional)

Instructions

In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery, and sauté for about 5-7 minutes or until vegetables are softened.
Add the minced garlic and cook for another minute, until fragrant.
Stir in the chicken thighs, oregano, thyme, and season with salt and pepper. Cook for about 2-3 minutes until the chicken is lightly browned.
Pour in the chicken broth, ensuring the chicken is immersed. Bring the mixture to a boil, then reduce heat and let it simmer for 20 minutes, uncovered.
After 20 minutes, remove the chicken from the pot and shred it using two forks. Return the shredded chicken back to the soup.
Add the orzo pasta to the pot and cook according to package instructions (usually about 8-10 minutes).
Once the pasta is cooked, stir in the lemon zest and juice. If using, add the fresh spinach or kale and let it wilt in the heat of the soup.
Taste the soup and adjust seasoning with more salt, pepper, or lemon juice as needed.
Serve hot, garnished with fresh dill for an extra burst of flavor.

Notes

Fresh dill adds a nice flavor; optional spinach or kale can be added for extra nutrition.

Keyword chicken soup, healthy, lemon, orzo