Greek Lemon Chicken Soup Recipe

Orzo pasta: A rice-shaped pasta that cooks quickly and adds a delightful texture to the soup.

Chicken broth: The base of the soup, providing a rich and savory flavor.

Cooked chicken: Shredded chicken adds protein and heartiness to the dish.

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

Lemons: Freshly juiced lemons add a tangy and refreshing flavor.

Salt: Enhances the overall flavor of the soup.

Black pepper: Adds a hint of spice and depth to the dish.

Fresh dill: Optional, but adds a unique, slightly sweet flavor that complements the lemony broth.

When tempering the egg mixture with 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 in the soup.

• orzo pasta - Substitute with rice: Rice has a similar texture and will absorb the flavors of the soup well.

• chicken broth - Substitute with vegetable broth: Vegetable broth provides a similar base flavor and is suitable for vegetarians.

• cooked chicken - Substitute with tofu: Tofu is a good protein alternative for vegetarians and will absorb the soup's flavors.

• eggs - Substitute with cornstarch slurry: A mixture of cornstarch and water can thicken the soup similarly to eggs.

• lemons, juiced - Substitute with lime juice: Lime juice provides a similar acidity and citrus flavor.

• salt - Substitute with soy sauce: Soy sauce adds saltiness and a bit of umami flavor.

• black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor profile.

• fresh dill - Substitute with fresh parsley: Fresh parsley adds a bright, fresh flavor similar to dill.

• Allow the Greek lemon chicken soup to cool to room temperature before storing. This helps prevent condensation and keeps the soup fresh.
• Transfer the soup to airtight containers. For easy portioning, consider using individual-sized containers.
• Store the soup in the refrigerator for up to 3-4 days. Make sure the containers are sealed tightly to maintain freshness.
• For longer storage, freeze the soup. Pour the cooled soup into freezer-safe containers or heavy-duty freezer bags, leaving some space at the top for expansion.
• Label the containers with the date and contents. This helps you keep track of how long the soup has been stored.
• When ready to enjoy, thaw the soup in the refrigerator overnight. This gradual thawing helps maintain the texture and flavor.
• Reheat the soup gently on the stovetop over medium heat, stirring occasionally. Avoid boiling to prevent the eggs from curdling.
• If the soup appears too thick after reheating, add a splash of chicken broth or water to reach the desired consistency.
• Garnish with fresh dill or a squeeze of lemon juice before serving to refresh the flavors.

• For stovetop reheating, pour the Greek lemon chicken soup into a pot. Heat over medium-low, stirring occasionally until it reaches your desired temperature. This method helps maintain the soup's creamy texture and prevents the orzo pasta from becoming too soft.

• To reheat in the microwave, transfer a portion of the soup into a microwave-safe bowl. Cover with a microwave-safe lid or plate to prevent splatters. Heat on high for 1-2 minutes, stirring halfway through to ensure even heating. Adjust the time as needed based on your microwave's power.

• If you prefer using an oven, preheat it to 350°F (175°C). Pour the soup into an oven-safe dish, cover with aluminum foil, and heat for about 20-25 minutes. Stir halfway through to ensure even heating.

• For a quick reheat using a double boiler, place the soup in a heatproof bowl set over a pot of simmering water. Stir occasionally until the soup is heated through. This gentle method helps maintain the soup's delicate flavors and texture.

• If you have a slow cooker, transfer the soup to the cooker and set it on low. Heat for 1-2 hours, stirring occasionally. This method is perfect for reheating larger quantities and keeps the soup warm for serving.

• For an immersion blender method, if the soup has thickened too much, blend a portion of it to restore a creamy consistency. Heat in a pot over medium-low, stirring occasionally until hot. This method helps maintain the soup's smooth texture.

• 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: Handy for adding hot broth to the egg mixture to temper the eggs.

• Mixing bowl: Needed for whisking the eggs and lemon juice together.

• Cutting board: Useful for chopping fresh dill if you choose to use it.

• Knife: Necessary for chopping the fresh dill.

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

• Measuring spoons: Needed to measure the salt and black pepper.

• Juicer: Helps in extracting juice from the lemons efficiently.

• Serving spoon: Ideal for serving the hot soup into bowls.

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 refrigerator until needed.

Cook orzo in advance: Cook the orzo pasta separately and add it to the soup when ready to serve.

Use store-bought broth: Opt for store-bought chicken broth to cut down on preparation time.

Prep ingredients: Have all your ingredients prepped and ready before you start cooking to streamline the process.