Lively Greek Lemon Chicken Soup

$To make Greek lemon chicken soup, you will need: - 1 whole chicken (approximately 3-4 lbs), cleaned - 8 cups chicken broth - 1 medium onion, finely chopped - 2 carrots, peeled and diced - 2 celery stalks, diced - 1 cup orzo pasta - 3 large eggs - ½ cup fresh lemon juice (from about 3 large lemons) - Zest of 1 lemon - Salt and freshly ground pepper, to taste - Fresh dill or parsley, for garnish If you don’t have some ingredients, here are swaps you can try: - Use chicken thighs or breasts instead of a whole chicken. - Swap orzo with rice or another small pasta. - Lemon juice can be replaced with lime juice for a different flavor. - For a creamier soup, add a splash of heavy cream. Using fresh herbs makes a big difference in flavor. Fresh dill or parsley adds brightness. They lift the soup’s taste and aroma. If fresh herbs are not available, dried herbs work too. Use half the amount of dried herbs as fresh ones. Dried herbs can still give good flavor, but fresh herbs truly shine in this dish. {{ingredient_image_2}} To start, take your whole chicken and clean it well. Place the chicken in a large pot. Pour in eight cups of chicken broth. Make sure the chicken is fully submerged. Heat the pot on medium-high until the broth boils. This should take just a few minutes. Once it boils, lower the heat to medium-low. Use a ladle to skim off any foam that rises. This keeps your broth clear and nice. After skimming, it’s time to add flavor. Toss in the finely chopped onion, diced carrots, and diced celery. Cover the pot and let it simmer gently for about one hour. This will help the chicken cook through and become tender. You want it to pull away from the bone easily. When time is up, carefully remove the chicken with tongs. Place it on a plate to cool. Strain the broth through a fine-mesh sieve. This removes the veggies and leaves you with clear broth. While the chicken cools, let’s make the egg mixture. In a bowl, whisk together three large eggs, half a cup of fresh lemon juice, and lemon zest until smooth. This mix will give the soup its bright flavor. Next, bring your clear broth back to a gentle simmer. Add one cup of orzo pasta to the pot. Cook according to the package instructions, usually about eight to ten minutes. To temper the egg mixture, slowly add a ladle of the hot broth to it while whisking. This warms the eggs without cooking them. Repeat this process two to three times. Once tempered, slowly stir the egg mixture back into the pot while stirring constantly. This creates a creamy texture. Now, gently fold in the shredded chicken. Season the soup with salt and freshly ground pepper to taste. Enjoy your delicious soup! To get that creamy texture, whisk the eggs and lemon juice well. This step is key. When you add the hot broth to the egg mixture, do it slowly. This process is called tempering. It helps keep the eggs from cooking too fast. Stir constantly as you pour. Once the mixture is warm, add it back to the soup. Stir gently to combine. This gives you a smooth and creamy soup. If you have leftover soup, let it cool first. Then, pour it into an airtight container. You can keep it in the fridge for up to three days. If you want to store it longer, freeze it. Just make sure to leave some space in the container. The soup will expand when frozen. When you reheat, do it slowly on the stove. You might need to add a splash of broth or water. Avoid adding the egg mixture too fast. This can cause the eggs to scramble. Always temper the eggs first. Another mistake is not skimming the foam while boiling the broth. Skimming helps keep the broth clear. Lastly, don’t overcook the orzo. It should be al dente for the best texture. Following these tips will help you make a perfect Avgolemono soup every time. Pro Tips Use Fresh Ingredients: Fresh chicken and vibrant vegetables elevate the flavor of your soup, making it more aromatic and tasty. Egg Tempering Technique: Always temper your eggs gradually with hot broth to avoid scrambling; this creates a silky texture in the soup. Cooking Orzo Al Dente: Cook orzo until just al dente, as it will continue to soften in the hot soup after being added. Garnish for Flavor: A sprinkle of fresh dill or parsley not only adds color but also enhances the overall taste of the soup. {{image_4}} You can make a tasty vegetarian Avgolemono soup too. Instead of using chicken, use vegetables. A mix of mushrooms, zucchini, and spinach works well. Replace chicken broth with vegetable broth for the base. This change keeps the soup light and bright. Don't forget to add lemon juice for that classic zesty flavor. To make this soup gluten-free, switch out orzo for gluten-free pasta. Rice or quinoa are great substitutes. Both will soak up the flavor of the broth well. Just be sure to check the labels on the pasta you choose to ensure it's gluten-free. This option is just as comforting as the original. You can use different pasta shapes to mix it up. Try small shells, ditalini, or even fideos. Each shape offers a unique texture to the soup. Remember, different pastas might require different cooking times. Just keep an eye on them to get that perfect al dente bite. This way, you can enjoy a new twist on a classic dish. To make your Greek lemon chicken soup shine, pair it with some great sides. A fresh Greek salad adds a nice crunch. The tangy feta and olives complement the soup's flavor. You can also serve grilled vegetables. They add color and nutrition. For a heartier meal, consider roasted potatoes. Their crispiness balances the soup's creaminess. The right garnish can elevate your dish. Fresh dill or parsley works wonders. Just sprinkle some on top before serving. It adds a pop of green and fresh flavor. You can also add lemon wedges. They give a bright touch and allow guests to add more lemon if they wish. Bread is a great partner for this soup. Serve crusty bread or warm pita on the side. They soak up the tasty broth. If you want something lighter, a simple salad is perfect. A mix of greens with olive oil and lemon keeps things fresh. This way, you create a balanced meal that pleases everyone. Avgolemono soup is a Greek dish made with chicken, lemon, and eggs. This soup is rich and creamy, thanks to the egg and lemon mix. The bright lemon flavor makes it refreshing. It warms you up and feels like a big hug in a bowl. You start with a whole chicken, simmer it in broth, and add orzo pasta. Finally, you whisk eggs and lemon juice into the soup for a smooth finish. Yes, you can make Avgolemono soup ahead of time. I often prepare it a day in advance. Just store it in the fridge once it cools. When you reheat it, do so gently to keep the creamy texture. But keep in mind, the orzo may soak up some broth overnight. You might need to add a splash of broth when reheating. Freezing Avgolemono soup can be tricky due to the eggs. If you want to freeze it, leave out the eggs and lemon mix. First, cool the soup completely. Then, pour it into freezer-safe containers. I recommend freezing it in single servings for easy use. When you want to eat it, thaw in the fridge overnight. Reheat and add the egg and lemon mix just before serving. This way, you keep the soup’s creamy texture. In this article, we explored making Avgolemono soup. We covered the needed ingredients, like fresh herbs and alternatives. I gave you steps to prepare chicken and simmer broth. Tips were shared for a creamy texture and storing leftovers. You learned variations, such as vegetarian and gluten-free options. Lastly, we discussed serving suggestions and common questions. Cooking Avgolemono soup can be easy and fun. With practice, you’ll impress everyone at the table. Enjoy your cooking journey!$

A refreshing and hearty chicken soup with a zesty lemon flavor, perfect for any occasion.

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Prep Time 20

Cook Time 1 40

Total Time 2

Course Main Course

Cuisine Greek

Servings 6

Calories 350 kcal

Ingredients

1 whole chicken (approximately 3-4 lbs), cleaned
8 cups chicken broth
1 medium onion, finely chopped
2 medium carrots, peeled and diced
2 stalks celery, diced
1 cup orzo pasta
3 large eggs
½ cup fresh lemon juice (from about 3 large lemons)
1 lemon zest of
to taste salt and freshly ground pepper
for garnish fresh dill or parsley

Instructions

In a large pot, place the whole cleaned chicken and pour in the chicken broth until the chicken is fully submerged. Heat over medium-high until the broth reaches a vigorous boil.
Once the broth is boiling, reduce the heat to medium-low, and skim off any foam that rises to the surface with a ladle to ensure a clear broth.
Add the chopped onion, diced carrots, and diced celery to the pot. Cover and let simmer gently for about 1 hour, or until the chicken is cooked through and tender, easily pulling away from the bone.
Carefully remove the chicken from the pot with tongs and set it on a plate to cool slightly. Strain the broth through a fine-mesh sieve to remove the vegetables and return the clear broth back into the pot.
In a mixing bowl, vigorously whisk together the eggs, fresh lemon juice, and lemon zest until smooth and well combined.
Once the chicken is cool enough to handle, shred the meat into bite-sized pieces, discarding the bones and skin.
Bring the clear broth back to a gentle simmer over low heat, then add the orzo pasta. Cook according to the package instructions, usually about 8-10 minutes, until al dente.
To temper the egg mixture, slowly add a ladle of the hot broth into the egg mixture while whisking continuously. This will prevent the eggs from curdling. Repeat this process 2-3 times to gradually warm the eggs without cooking them.
Once tempered, slowly stir the egg mixture back into the pot of simmering soup while stirring constantly to create a creamy texture without curdling.
Gently fold in the shredded chicken and season the soup with salt and freshly ground pepper to taste.
Serve the soup hot in deep bowls, garnished with fresh dill or parsley for a burst of color and flavor.

Notes

For an inviting presentation, serve with lemon wedges on the side and a sprig of dill or parsley on top of each bowl.

Keyword chicken soup, Greek cuisine, lemon, orzo