Greek Lemon Chicken Soup Recipe

Chicken: Cooked and shredded, it adds protein and texture to the soup.

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

Orzo pasta: Small, rice-shaped pasta that adds body to the soup.

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

Lemons: Juiced to add a tangy and refreshing flavor.

Salt: Enhances the overall taste of the soup.

Black pepper: Adds a hint of spice and depth.

Dill: Fresh and chopped, it adds a unique and aromatic flavor.

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 in your soup.

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

• chicken broth - Substitute with vegetable broth: Vegetable broth can provide a similar depth of flavor and is a good option for vegetarians.

• orzo pasta - Substitute with rice: Rice can mimic the texture of orzo and is commonly used in soups.

• 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 can add a salty and umami flavor, though it will slightly change the soup's profile.

• black pepper - Substitute with white pepper: White pepper offers a similar spiciness but with a slightly different flavor.

• fresh dill, chopped - Substitute with fresh parsley: Fresh parsley can provide a similar fresh, herbaceous note to the soup.

• Allow the Greek lemon chicken soup to cool to room temperature before storing. This helps prevent condensation and maintains the soup's texture.
• Transfer the soup into airtight containers, leaving a bit of space at the top to allow for expansion if freezing.
• For short-term storage, place the containers in the refrigerator. The soup will stay fresh for up to 3-4 days.
• For long-term storage, place the containers in the freezer. The soup can be frozen for up to 3 months without losing its flavor and quality.
• When ready to enjoy, thaw the frozen soup in the refrigerator overnight.
• Reheat the soup gently on the stovetop over medium heat, stirring occasionally to ensure even heating. Avoid boiling to prevent the egg mixture 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 a sprinkle of fresh dill before serving to revive its vibrant flavor.

• For stovetop reheating:

  1. Pour the leftover Greek Lemon Chicken Soup into a pot.
  2. Heat over medium-low heat, stirring occasionally to ensure even warming.
  3. Once the soup is heated through, about 5-10 minutes, serve hot.

• For microwave reheating:

  1. Transfer the soup to a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or plastic wrap, leaving a small vent.
  3. Heat on high for 2-3 minutes, stirring halfway through to distribute the heat evenly.
  4. Check the temperature and heat for an additional minute if necessary.

• For oven reheating:

  1. Preheat your oven to 350°F (175°C).
  2. Pour the soup into an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Heat for 20-30 minutes, stirring halfway through, until the soup is thoroughly heated.

• For slow cooker reheating:

  1. Transfer the leftover soup to your slow cooker.
  2. Set the slow cooker to the low setting.
  3. Heat for 1-2 hours, stirring occasionally, until the soup is hot.

• For sous vide reheating:

  1. Place the soup in a vacuum-sealed bag or a ziplock bag using the water displacement method.
  2. Set your sous vide machine to 165°F (74°C).
  3. Submerge the bag in the water bath and heat for about 30-45 minutes.
  4. Once heated, carefully remove the bag, pour the soup into a bowl, and serve.

• 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, and for tempering the eggs with hot broth.

• Ladle: Helps in adding hot broth to the egg mixture gradually.

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

• Knife: Useful for chopping the fresh dill.

• Cutting board: Provides a surface for chopping the fresh dill.

• Measuring cups: Used to measure the chicken broth, orzo pasta, and other ingredients.

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

• Wooden spoon: Ideal for stirring the soup and incorporating the egg mixture back into the pot.

• Serving ladle: Used 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 fridge for quick access.

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

Cook orzo in advance: Cook the orzo pasta ahead of time and store it in the fridge until needed.

One-pot method: Use a single pot to minimize cleanup and streamline the cooking process.