One-Pot Greek Lemon Chicken Soup

$- 1 tablespoon olive oil - 1 medium onion, diced - 2 cloves garlic, minced - 2 carrots, sliced - 2 celery stalks, sliced - 1 pound boneless, skinless chicken breasts - 8 cups chicken broth When I make this One-Pot Greek Lemon Chicken Soup, I start with a base of fresh ingredients. First, I heat olive oil in my pot. Then, I add a diced onion and let it cook until soft. This takes about three to five minutes. Next, I mix in minced garlic, sliced carrots, and sliced celery. I sauté these vegetables for another five minutes, which makes the kitchen smell amazing. Once the veggies are tender, I add one pound of boneless, skinless chicken breasts to the pot. Then, I pour in eight cups of chicken broth. This creates a warm, flavorful base for the soup. - 1 cup uncooked orzo pasta - 1 teaspoon dried oregano - Salt and fresh ground pepper, to taste - Juice of 2 lemons - Zest of 1 lemon After the chicken cooks, I stir in one cup of uncooked orzo pasta. I add a teaspoon of dried oregano and season with salt and pepper. The orzo adds heartiness to the soup while the oregano brings in a lovely earthy flavor. To make it bright and refreshing, I squeeze in the juice of two lemons and add the zest of one lemon. This adds a zesty kick that wakes up the dish. - 2 eggs (for a creamy texture, optional) - 1 bunch fresh parsley, chopped If I want my soup to be creamier, I whisk two eggs in a bowl. I slowly drizzle in a ladle of hot soup while whisking. Then, I mix this back into the pot. It makes the soup so rich! Lastly, I stir in a bunch of chopped fresh parsley. It adds color and freshness to each bowl. This soup is all about layering flavors and textures. Each ingredient plays a role in making this dish a cozy meal. 1. First, heat the olive oil in a large pot over medium heat. 2. Add the diced onion and cook it until soft, around 3 to 5 minutes. 3. Next, stir in the minced garlic, carrots, and celery. Sauté them for about 5 minutes. The veggies should feel tender. 4. Now, add the boneless chicken breasts to the pot. Pour in the chicken broth. 5. Bring this mixture to a boil over high heat. 6. Once it boils, reduce the heat to low. Let it simmer for about 20 minutes, or until the chicken is fully cooked. 7. After that, remove the chicken from the pot. Shred it using two forks. This helps it mix well with the soup. 8. Return the shredded chicken to the pot. 9. Add the uncooked orzo pasta and dried oregano. Simmer the soup for another 10 minutes. The orzo should be cooked al dente. 10. Season the soup with salt and pepper to taste. Then stir in the lemon juice and zest for a bright flavor. 11. (Optional) If you want a creamy texture, whisk the eggs in a bowl. Slowly drizzle in a ladle of hot soup while whisking. 12. Gradually mix this egg mixture back into the pot. 13. Finally, stir in the chopped parsley before serving. This soup is a warm hug in a bowl. Enjoy the flavors! To keep the orzo from getting mushy, cook it separately. This way, it retains its bite. You can add it to the soup just before serving. For seasoning, always taste as you go. A bit of salt can enhance the flavors. Adjust pepper to your liking for that perfect balance. For a nice touch, serve the soup in deep bowls. Garnish with fresh parsley for color. Add lemon wedges on the side for an extra zing. Pair this soup with crusty bread for a complete meal. A simple salad on the side can also complement the soup well. Adjust the cook time based on your chicken's thickness. Thinner pieces may cook faster than thicker ones. If you meal prep, you can make this soup in advance. It warms up well and tastes even better the next day. Store it in airtight containers for easy reheating. {{image_2}} You can change the soup by using different vegetables. Try adding spinach, peas, or bell peppers for new flavors. Fresh herbs like dill or thyme can also brighten the dish. If you want to swap chicken, think about using turkey or even shrimp. Tofu works great for a plant-based option. Just adjust the cooking time to ensure everything cooks well. To make this soup gluten-free, replace orzo with quinoa or rice. Both options add good texture without gluten. For vegan needs, simply replace the chicken and use vegetable broth. You could add chickpeas for protein. This keeps the soup hearty and filling. Kick up the flavor with spices. A pinch of red pepper flakes adds heat. You can also try garlic powder or smoked paprika for more depth. Toppings can make the soup special. Consider adding croutons for crunch or a dollop of yogurt for creaminess. Fresh lemon slices can also give a vibrant finish. Store your One-Pot Greek Lemon Chicken Soup in an airtight container. This keeps the soup fresh and flavorful. Make sure it cools to room temperature before sealing. In the fridge, it stays good for about 3 to 4 days. Always check for any off smells or changes in texture before eating. For freezing, let the soup cool completely first. Pour it into freezer-safe bags or containers, leaving some space for expansion. Label the bags with the date. The soup can last up to 3 months in the freezer. When you’re ready to eat, thaw it in the fridge overnight. To reheat, warm it gently on the stove over low heat. Stir often to keep it from sticking. You can add a splash of broth or water if it seems too thick. This will help maintain the soup's creamy texture. To reheat the soup for the best texture, use the stove rather than the microwave. Heat it slowly and stir regularly. If the soup is too thick after freezing, add more broth. This will help bring it back to its original creamy state. Enjoy your delightful soup warm, garnished with fresh parsley! If you want a gluten-free option, try rice or quinoa. Both work well in this soup. You can also use small pasta shapes, like ditalini or small shells. They add fun texture. Just remember to adjust cooking times, as they may differ from orzo. Yes, you can add shrimp or tofu for variety. Shrimp cooks quickly and adds a nice flavor. Tofu can soak up the broth nicely if you press it first. You could also add canned beans for a hearty touch. Just make sure to heat them through before serving. To prep in advance, make the soup without the orzo. Store it in the fridge for up to three days. When ready to eat, reheat and add the orzo. This keeps the pasta from getting mushy. You can also freeze the soup in portions for later use. Just remember to thaw it overnight before reheating. This blog post guide gives you everything to make a tasty, hearty soup. We covered the key ingredients like chicken, fresh veggies, and orzo pasta. You learned step-by-step how to prepare the soup, keep the orzo from getting mushy, and add special touches. Plus, we explored tasty variations and smart storage tips. Use these ideas to create your own meals and enjoy cooking. With practice, you'll make this soup your own and wow your guests!$

One-Pot Greek Lemon Chicken Soup

Enjoy a bowl of warmth with this One-Pot Greek Lemon Chicken Soup! Packed with fresh flavors and easy-to-follow steps, this delicious recipe combines tender chicken, hearty veggies, and zesty lemon for a comforting meal. Perfect for any occasion, it’s a cozy dish that will bring your family together. Ready to savor this delightful soup? Click through to explore the full recipe and elevate your cooking today!

Print Recipe Pin Recipe

Ingredients

1 tablespoon olive oil

1 medium onion, diced

2 cloves garlic, minced

2 carrots, sliced

2 celery stalks, sliced

1 pound boneless, skinless chicken breasts

8 cups chicken broth

1 cup uncooked orzo pasta

1 teaspoon dried oregano

Salt and fresh ground pepper, to taste

Juice of 2 lemons

Zest of 1 lemon

1 bunch fresh parsley, chopped

2 eggs (for a creamy texture, optional)

Instructions

Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until soft, about 3-5 minutes.

Stir in the minced garlic, carrots, and celery; sauté for an additional 5 minutes until the vegetables are tender.

Add the boneless chicken breasts to the pot, followed by the chicken broth, and bring the mixture to a boil.

Once boiling, reduce heat to low and let it simmer for about 20 minutes, or until the chicken is fully cooked.

Remove the chicken from the pot and shred it using two forks. Return it to the pot.

Stir in the uncooked orzo pasta and dried oregano. Simmer for another 10 minutes, or until the orzo is cooked al dente.

Season with salt and pepper to taste, then stir in the lemon juice and zest for a bright flavor.

(Optional) If using eggs, whisk them in a bowl, then slowly drizzle in a ladle of hot soup while continuously whisking to temper the eggs. Gradually mix this back into the pot for a creamy texture.

Stir in the chopped parsley before serving.

Prep Time: 15 min | Total Time: 50 min | Servings: 6

- Presentation Tips: Serve hot in bowl garnished with extra parsley and lemon wedges on the side for a refreshing finish.