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Quick Greek Lemon Chicken Soup Recipe

Quick Greek Lemon Chicken Soup Recipe - Sweet Mama's Kitchen

Quick Greek Lemon Chicken Soup, also known as "Avgolemono," is a traditional Greek dish known for its refreshing citrus profile and creamy texture. Often made in homes throughout Greece, this version is simplified for the modern cook who craves fresh flavors without spending hours in the kitchen. The soup combines tender chicken, orzo pasta, and a zesty lemon base, making it a perfect weeknight meal. This recipe is all about ease and flavor—ideal for those busy days when comfort food feels like the only solution.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 1
Course: Main Course
Cuisine: American
Calories: 639
Ingredients Method Notes

Ingredients
  

  • 2 boneless, skinless chicken breasts
  • 1 tablespoon extra-virgin olive oil
  • 2–3 cloves garlic, minced
  • 1 medium carrot, chopped into small cubes
  • 2–3 celery ribs, finely diced
  • 1 medium yellow onion, finely diced
  • 1 of Juice fresh lemon
  • Zest of ½ lemon
  • 2 large egg yolks
  • A handful of chopped fresh dill
  • ½ teaspoon dried oregano
  • Salt and freshly cracked black pepper, to taste

Method
 

  1. The magic of soup-making starts now! Follow these steps closely for a delightful outcome.
Step 1: Prepare the Chicken
  1. Start by heating your olive oil in a large pot over medium heat. Add the chopped onion, garlic, carrot, and celery. Sauté for about 5-7 minutes until the vegetables soften and become fragrant. This initial step sets the flavor foundation for your soup.
Step 2: Cook the Chicken
  1. Next, add your chicken breasts to the pot. Pour in the chicken broth and bring everything to a simmer. Cook until the chicken is fully cooked—this usually takes about 15 minutes.
Step 3: Shred the Chicken
  1. Once the chicken is cooked, remove it from the pot and let it cool for a few minutes. Once cool enough to handle, shred it into bite-sized pieces using two forks. Return the shredded chicken to the pot.
Step 4: Add Orzo and Seasoning
  1. Bring the broth back to a gentle simmer and add the orzo. Let it cook according to package instructions, which usually takes about 7-10 minutes. Stir in the zest of half a lemon, dill, oregano, and season with salt and pepper to taste.
Step 5: Create the Creamy Soupy Finish
  1. In a separate bowl, whisk together the egg yolks and lemon juice. Once the orzo is done, ladle a small amount of the hot broth into the lemon and egg mixture while continuously whisking. This step prevents the eggs from curdling. Gradually add this mixture back into the soup, stirring constantly until it’s all combined and creamy.
Step 6: Serve and Enjoy
  1. Your Quick Greek Lemon Chicken Soup is now ready to serve! Ladle it into bowls, garnish with additional dill or lemon wedges if desired, and dig in!

Notes

1. Homemade Broth:
 Use homemade broth if possible for the best flavor and health benefits. It’s simple and makes a noticeable difference!
2. Orzo Cooking:
 To avoid overcooked orzo, ensure to check it just before the timer ends. It should be al dente—cooking further will turn it mushy.
3. Egg Mixture Timing:
 Always temper the eggs before adding them to the soup. This will keep your soup silky.
4. Experiment with Veggies:
 Feel free to throw in some peas, spinach, or zucchini for additional nutrition and color.
5. Storage Tips:
 If planning to store leftovers, hold off on mixing the egg if you plan to freeze or keep for multiple days. Add fresh egg the next time you reheat.