Greek Lemon Chicken Soup

$Greek lemon chicken soup is a bright and hearty dish. It warms you from the inside out. The meal combines chicken, rice, and fresh lemon for a zesty kick. This soup is perfect for any occasion, from family dinners to cozy nights in. - 1 pound boneless, skinless chicken thighs - 1 medium onion, finely chopped - 2 carrots, diced - 2 celery stalks, diced - 4 cloves garlic, minced - 6 cups chicken broth - 1 cup long-grain rice (preferably Basmati) - 2 large eggs - 1/4 cup fresh lemon juice (about the juice of 2 lemons) - Zest of 1 lemon - 1 tablespoon olive oil - Salt and pepper, to taste - Fresh dill or parsley, for garnish - A large pot is best for cooking the soup. - A blender or whisk is needed to mix the egg and lemon. 1. Start by heating the olive oil in a large pot over medium heat. 2. Add the chopped onion, diced carrots, and diced celery. 3. Sauté the vegetables for about 5-7 minutes. Stir them often until they soften and smell good. 4. Next, add the minced garlic to the pot. Cook for one more minute. Be careful not to let it brown. 5. Now, add the chicken thighs to the pot. Pour in the chicken broth. 6. Increase the heat to bring the pot to a gentle boil. 7. Lower the heat and let it simmer for about 15 minutes. The chicken should cook through and become tender. 8. Take the cooked chicken thighs out of the pot and set them aside to cool on a plate. 9. While the chicken cools, add the rice to the pot. Let it simmer for another 15 minutes until tender. 1. In a bowl, whisk the eggs with lemon juice and zest until smooth. 2. To temper the egg mixture, slowly add a ladle of hot broth from the pot. Whisk as you pour to raise the egg's temperature. 3. After tempering, gently pour the egg mixture back into the soup. Stir continuously to keep it smooth. 4. Shred the cooled chicken into small pieces and add it back to the pot. 1. Taste the soup and add salt and pepper as needed. 2. Heat the soup for a few more minutes while stirring gently. Avoid boiling it again. 3. Serve the soup hot, garnished with fresh dill or parsley. - Presentation Tips: Ladle the soup into shallow bowls. Top with fresh herbs for a nice finish. Serve with crusty bread for a complete meal. You can find the Full Recipe with detailed steps to enjoy this comforting dish. For the best flavor, balance the salt and lemon juice. Start with a little salt. Taste as you go. You want brightness without it being too salty. Fresh herbs like dill and parsley add a lot. Use them right before serving for the best taste. Their flavor wakes up the soup and makes it vibrant. To keep your chicken tender, don’t rush the cooking. Simmer it gently. This makes it juicy and easy to shred. When adding rice, choose long-grain like Basmati. It cooks evenly and stays fluffy. Stir it often to avoid clumping. This will give you the perfect texture. To prevent curdling, always temper your egg mixture. Slowly mix in hot broth while whisking. This warms the eggs without cooking them. After, add it back to the soup slowly. Lastly, never let the soup boil after adding the eggs. This keeps your soup smooth and creamy. For the full recipe, check out the detailed steps! {{image_4}} You can change the protein in this soup. For a lighter option, try turkey. Turkey thighs work well and give a nice taste. If you prefer plant-based meals, tofu is a great choice. Just press and cube your tofu before adding it to the soup. Rice is another area where you can make swaps. If you want a gluten-free option, use quinoa instead of rice. Cauliflower rice is also a fun choice for a low-carb version. It adds a nice texture without the carbs. To boost the flavor, add spices or herbs. Fresh thyme or oregano can bring new life to the soup. A pinch of cumin adds warmth without overpowering the lemon. You can also toss in extra vegetables. Spinach or kale adds color and nutrition. Try adding diced potatoes for a heartier soup. Just make sure to adjust the cooking time to ensure everything is tender. For a vegan version, use plant-based broth. Vegetable broth works best and keeps the soup rich. Instead of chicken, use chickpeas or lentils for protein. If you want to skip the eggs, use a mix of silken tofu and lemon juice. This will give you a creamy texture without eggs. You can blend it until smooth and add it to the soup. For the full recipe, refer to the main sections of this article. After you make Greek Lemon Chicken Soup, let it cool. Then, store it in an airtight container. This keeps the soup fresh. You can refrigerate it for up to three days. Label the container with the date. This helps you track how long it’s been stored. For long-term storage, you can freeze your soup. Use freezer-safe containers or bags. Make sure to leave some space at the top. The soup expands when frozen. It can stay fresh in the freezer for about three months. When ready to eat, thaw it in the fridge overnight. To reheat the soup, use a pot on the stove. Heat it over low to medium heat. Stir it often to keep the texture smooth. You can also use a microwave. Heat it in short bursts, stirring in between. This helps the soup heat evenly. Avoid boiling the soup again to keep it creamy and delicious. For the full recipe, check out the detailed steps to make this comforting dish! Greek Lemon Chicken Soup can last about three to four days in the fridge. Store it in an airtight container. This keeps it fresh and safe to eat. Always check for any off smells or changes in texture before enjoying it again. Yes, you can make this soup ahead of time. It tastes even better the next day! Just follow the full recipe and let it cool before storing. Reheat it gently on the stove when you're ready to serve. You can serve this soup with crusty bread or a fresh salad. A light Greek salad goes well with the flavors. You might also enjoy it with a side of roasted vegetables for a complete meal. Absolutely! Using leftover rotisserie chicken can save time and add more flavor. Just shred the chicken and add it to the soup near the end of cooking. This way, it heats through without overcooking. This blog post covers everything you need for Greek Lemon Chicken Soup. We discussed the ingredients, cooking tools, and step-by-step instructions to make it easy. Tips and tricks helped you avoid common mistakes and enhance flavors. We explored variations and substitutions for different diets. Finally, we tackled storage and reheating to keep your soup tasty. Cooking can be fun with the right recipe. Enjoy making this soup, and share it with others!$

Greek Lemon Chicken Soup

Discover the vibrant flavors of Greek Lemon Chicken Soup, a comforting dish that’s easy to make! Packed with tender chicken, nutritious veggies, and a zesty lemon twist, this soup is perfect for any occasion. In just 45 minutes, you can enjoy a warm bowl that's sure to impress.

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Ingredients

1 pound boneless, skinless chicken thighs

1 medium onion, finely chopped

2 carrots, diced

2 celery stalks, diced

4 cloves garlic, minced

6 cups chicken broth

1 cup long-grain rice (preferably Basmati)

2 large eggs

1/4 cup fresh lemon juice (about the juice of 2 lemons)

Zest of 1 lemon

1 tablespoon olive oil

Salt and pepper, to taste

Fresh dill or parsley, for garnish

Instructions

In a large pot, heat the olive oil over medium heat. Add the finely chopped onion, diced carrots, and diced celery. Sauté for about 5-7 minutes, stirring occasionally, until the vegetables are softened and fragrant.

Stir in the minced garlic and cook for an additional minute until it becomes aromatic, being careful not to let it brown.

Add the chicken thighs to the pot, followed by pouring in the chicken broth. Increase the heat to bring the mixture to a gentle boil, then reduce the heat to low and allow it to simmer for approximately 15 minutes, or until the chicken is fully cooked through and tender.

Carefully remove the cooked chicken thighs from the pot and set them aside to cool slightly on a plate. While the chicken is cooling, add the rice to the bubbling broth and continue to simmer for an additional 15 minutes, or until the rice is tender and has absorbed some flavor.

While the rice is cooking, use two forks to shred the cooled chicken into bite-sized pieces.

In a separate mixing bowl, whisk together the eggs, lemon juice, and lemon zest until the mixture is smooth and fully combined.

To temper the egg mixture and prevent curdling, slowly add a ladleful of the hot broth from the pot into the egg mixture, whisking continuously. This will gradually raise the temperature of the eggs.

Once tempered, gently pour the egg mixture back into the soup while stirring continuously to ensure a smooth consistency. Reintroduce the shredded chicken into the pot.

Taste the soup and adjust seasoning with salt and pepper as desired. Allow the soup to heat through for a few more minutes, stirring gently, but avoid bringing it back to a boil to preserve the egg mixture's texture.

Serve the soup hot, garnished with freshly chopped dill or parsley for a vibrant touch.

- Presentation Tips: Ladle the soup into shallow bowls, and top with a sprinkle of fresh herbs for an eye-catching finish. Consider serving with crusty bread on the side for a complete meal.

Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 6-8