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Zesty Greek Lemon Chicken Soup is a delightful fusion of vibrant flavors that brings warmth and comfort to any table. Inspired by traditional Greek cuisine, this soup is renowned for its refreshing lemon notes paired with tender chicken and wholesome ingredients. Its bright, zesty flavor profile makes it a perfect dish for any season, whether you're seeking solace on a chilly winter evening or a light, invigorating meal during warmer months.

Greek Lemon Chicken Soup

Discover the warmth of Zesty Greek Lemon Chicken Soup, a delightful blend of vibrant flavors inspired by traditional Greek cuisine. This comforting soup features tender chicken, fresh vegetables, zesty lemon, and a creamy texture thanks to the addition of eggs. Perfect for any season, it's a nourishing choice for lunch or dinner. Easy to prepare, this dish embraces fresh ingredients and simple steps, making it ideal for both novice cooks and seasoned chefs. Enjoy a bowl of this culinary hug today!
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Ingredients
  

1 cup orzo pasta

4 cups low-sodium chicken broth

2 medium carrots, diced

2 celery stalks, diced

1 medium onion, chopped

2 cloves garlic, minced

2 cups cooked chicken, shredded (rotisserie chicken works excellent)

3 large eggs

1/4 cup fresh lemon juice (approximately 2 lemons)

1 tablespoon olive oil

1 teaspoon dried oregano

Salt and freshly cracked pepper to taste

Fresh dill or parsley, for garnish

Lemon zest, for garnish (optional)

Instructions
 

Cook the Orzo: In a large pot, bring salted water to a boil and cook the orzo pasta according to the package instructions until al dente. Drain well and set aside.

    Sauté Aromatics: In a large saucepan or pot, heat the olive oil over medium heat. Add the chopped onion, diced carrots, and diced celery. Sauté for about 5-7 minutes until the vegetables are softened. Stir in the minced garlic and cook for an additional minute, or until fragrant.

      Add Chicken Broth and Shredded Chicken: Pour the low-sodium chicken broth into the pot and add the shredded cooked chicken. Bring the mixture to a gentle simmer, allowing the flavors to meld.

        Season the Soup: Sprinkle in the dried oregano, followed by salt and pepper to your taste. Let the soup simmer for around 10-15 minutes to enhance the flavors.

          Prepare the Lemon Mixture: In a medium mixing bowl, whisk the eggs thoroughly until they are well beaten. Gradually whisk in the fresh lemon juice to combine. This step helps temper the eggs, preventing them from curdling when mixed with the hot soup.

            Combine Everything: With the soup at a gentle simmer, slowly ladle a small amount of the hot broth into the egg and lemon mixture while whisking constantly. This process helps gradually raise the temperature of the eggs. Repeat this process a second time for another spoonful of broth.

              Finish the Soup: Carefully pour the tempered egg and lemon mixture back into the soup while continually stirring. This will give the soup a creamy texture. It's important not to let the soup boil after adding the egg mixture.

                Stir in Orzo: Add the cooked orzo pasta to the soup and stir to combine. Allow it to heat through for an additional 2-3 minutes.

                  Garnish and Serve: Taste the soup and adjust the seasoning if necessary. Serve hot, garnished with fresh dill or parsley, and top with lemon zest for an extra zesty finish if desired.

                    Prep Time, Total Time, Servings: 15 minutes | 35 minutes | 6 servings