Greek Lemon Chicken Soup Recipe

Chicken: Cooked and shredded, this forms the protein base of the soup.

Chicken broth: Provides a rich, savory liquid for the soup.

Orzo pasta: A small, rice-shaped pasta that adds texture and substance.

Eggs: Whisked with lemon juice to create a creamy, velvety consistency.

Lemons: Freshly juiced to give the soup its signature tangy flavor.

Salt and pepper: Essential seasonings to enhance the overall taste.

When tempering the eggs with the hot broth, make sure to add the broth very slowly while whisking constantly. This prevents the eggs from curdling and ensures a smooth, creamy texture for your soup.

• cooked chicken - Substitute with cooked turkey: Turkey has a similar texture and flavor profile to chicken, making it a suitable alternative.

• chicken broth - Substitute with vegetable broth: Vegetable broth can provide a similar depth of flavor for those seeking a vegetarian option.

• orzo pasta - Substitute with rice: Rice can mimic the texture of orzo and is a common ingredient in many soups.

• eggs - Substitute with cornstarch slurry: A mixture of cornstarch and water can thicken the soup similarly to eggs without altering the flavor significantly.

• lemons, juiced - Substitute with lime juice: Lime juice offers a similar acidity and citrus flavor, though it may impart a slightly different taste.

• salt - Substitute with soy sauce: Soy sauce can add a savory depth and saltiness to the soup, though it will also introduce a different flavor profile.

• pepper - Substitute with white pepper: White pepper provides a similar heat and flavor but with a slightly different taste that can be more subtle.

• Allow the Greek lemon chicken soup to cool completely before storing. This helps prevent condensation, which can lead to a watery soup.
• Transfer the soup to airtight containers. For individual servings, use smaller containers to make reheating easier.
• Label each container with the date and contents. This ensures you know when it was made and helps you keep track of freshness.
• Store the soup in the refrigerator if you plan to consume it within 3-4 days. Make sure the temperature is set to 40°F (4°C) or below.
• For longer storage, place the soup in the freezer. It can be stored for up to 3 months without losing its flavor and texture.
• When freezing, leave some space at the top of the container to allow the soup to expand as it freezes. This prevents the container from cracking.
• To reheat, thaw the soup in the refrigerator overnight if frozen. Once thawed, heat it on the stovetop over medium heat, stirring occasionally until hot.
• If reheating from the refrigerator, you can also use the microwave. Heat in 1-2 minute intervals, stirring in between, until the soup is thoroughly heated.
• Avoid reheating the soup multiple times, as this can affect the texture and flavor of the orzo pasta and shredded chicken.
• For added freshness, garnish with freshly chopped herbs like parsley or dill just before serving. This enhances the flavor and presentation of your Greek lemon chicken soup.

• For stovetop reheating:

  1. Pour the leftover Greek lemon chicken soup into a saucepan.
  2. Heat over medium-low heat, stirring occasionally to ensure even heating.
  3. Once the soup is steaming and hot, it’s ready to serve. Avoid boiling to prevent the eggs from curdling.

• For microwave reheating:

  1. Transfer the soup to a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or plate to prevent splatters.
  3. Heat on high for 1-2 minutes, then stir.
  4. Continue heating in 30-second intervals, stirring in between, until the soup is hot throughout.

• For oven reheating:

  1. Preheat your oven to 350°F (175°C).
  2. Place the Greek lemon chicken soup in an oven-safe dish and cover with foil.
  3. Heat for about 20-25 minutes, or until the soup is hot and steaming. Stir halfway through to ensure even heating.

• For slow cooker reheating:

  1. Pour the soup into the slow cooker.
  2. Set to low heat and cover.
  3. Heat for 1-2 hours, stirring occasionally, until the soup is thoroughly heated.

• Large pot: Used to bring the chicken broth to a boil and cook the orzo pasta.

• Whisk: Essential for whisking together the eggs and lemon juice until frothy.

• Ladle: Helps to gradually add hot broth to the egg mixture for tempering.

• Mixing bowl: Used to combine and whisk the eggs and lemon juice.

• Cutting board: Provides a surface to shred the cooked chicken.

• Knife: Necessary for shredding the cooked chicken.

• Measuring cups: Used to measure the chicken broth and orzo pasta accurately.

• Juicer: Handy for extracting juice from the lemons.

• Serving spoon: Used to serve the soup into bowls.

• Soup bowls: For serving the hot soup.

• Herb scissors: Optional, for garnishing with fresh herbs if desired.

Use rotisserie chicken: Save time by using pre-cooked rotisserie chicken instead of cooking and shredding your own.

Pre-juice lemons: Juice the lemons ahead of time and store the juice in the fridge to quickly add to the soup.

Instant broth: Use store-bought chicken broth to skip the step of making your own.

Cook orzo separately: Cook the orzo pasta separately and add it to the soup at the end to avoid overcooking.

Batch cooking: Make a larger batch and freeze portions for quick future meals.