This creamy Greek lemon chicken soup is warm and comforting, perfect for chilly days. It features tender chicken, fresh lemon, and a hint of dill for a delightful flavor boost!
You’ll love how easy it is to whip up. I usually enjoy it with a slice of crusty bread or a sprinkle of extra lemon on top. It’s like a hug in a bowl! 🍵
Key Ingredients & Substitutions
Olive Oil: This is great for sautéing. If you need a substitute, avocado oil or any other neutral oil works well. I love the flavor of olive oil, so I stick with it whenever I can!
Onion: A medium onion adds depth here. If you don’t have onions, shallots can be a nice substitute. They offer a similar sweetness but a milder taste.
Chicken Broth: Using low-sodium broth helps control salt levels. If you’re looking to lighten this dish, vegetable broth could be an option, just keep in mind it changes the flavor a bit.
Rice/Orzo: Long-grain white rice is traditional. You can use whole grain rice for a healthier option or even quinoa for a fun texture twist. Just adjust cooking times accordingly.
Greek Yogurt: This gives the soup creaminess. If you want a lighter alternative, you can use low-fat yogurt. For a dairy-free option, try coconut yogurt or a mix of blended cashews and water for creaminess.
How Do You Temper Eggs for a Smooth Soup?
Tempering eggs is vital to avoid scrambling them in the soup. This process involves gently mixing the hot broth with the egg mixture before adding it to the soup. Here’s how:
- In a medium bowl, whisk eggs, lemon juice, and Greek yogurt until well combined.
- Slowly pour about 1 cup of hot broth into the egg mixture, whisking constantly. This helps gradually warm the eggs.
- Now, slowly pour this tempered mixture back into the pot while stirring. This way, you stay safe from curdling!
Remember to keep the heat low after adding the egg mixture, as high heat can cause the yogurt to separate. Enjoy a smooth and creamy texture!
How to Make Creamy Greek Lemon Chicken Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 4 cups chicken broth (preferably low sodium)
- 2 cups cooked chicken, shredded or diced
- 1 cup long-grain white rice or orzo pasta
- 3 large eggs
- 1/2 cup fresh lemon juice (about 2 lemons)
- 1 cup plain Greek yogurt
- 2 teaspoons dried dill or 2 tablespoons fresh dill, chopped
- Salt and freshly ground black pepper, to taste
- Lemon zest (optional, for garnish)
- Fresh parsley or dill (optional, for garnish)
How Much Time Will You Need?
This creamy Greek lemon chicken soup takes about 10 minutes to prep and around 25 minutes to cook. In total, you’re looking at about 35 minutes to enjoy this comforting dish!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Start by heating the olive oil in a large pot over medium heat. Once hot, add the chopped onion and sauté it until it becomes soft and translucent, which should take about 5 minutes. Adding a pinch of salt can help bring out the sweetness of the onion!
2. Add Garlic and Broth:
Next, stir in the minced garlic and let it cook for about 1 minute until it becomes fragrant—this adds wonderful flavor! Then, pour the chicken broth into the pot and bring it to a gentle boil.
3. Cook the Rice or Orzo:
Once boiling, stir in your choice of rice or orzo. Check the package instructions for the cooking time; usually, you’ll need about 15 minutes for rice or 8-10 minutes for orzo. Keep it simmering until tender!
4. Incorporate the Chicken:
After the rice or orzo is cooked, add the cooked shredded chicken to the pot and reduce the heat to low. This will warm the chicken through without overcooking it.
5. Prepare the Egg and Yogurt Mixture:
In a medium bowl, whisk together the eggs, lemon juice, and Greek yogurt until smooth. This mixture will give the soup its creamy texture and tangy flavor.
6. Temper the Mixture:
Now, it’s time to temper the egg mixture. Slowly add about 1 cup of hot broth from the soup into the egg mixture, whisking constantly. This step prevents the eggs from scrambling when added to the soup. Once combined, pour it back into the soup while stirring continuously.
7. Final Adjustments:
Heat the soup gently, making sure it doesn’t boil, as this can cause the yogurt to curdle. Stir in the dried or fresh dill and season with salt and pepper to your taste. Cook for another 2-3 minutes until the soup thickens slightly and is warmed through.
8. Serve and Enjoy:
Dish up your creamy Greek lemon chicken soup while it’s hot! For an extra touch, garnish with lemon zest and fresh herbs like parsley or dill. Enjoy this comforting bowl!
And there you have it—a delightful and creamy Greek lemon chicken soup that will surely become a favorite in your home! 🌟
FAQ for Creamy Greek Lemon Chicken Soup
Can I Use Leftover Rotisserie Chicken?
Absolutely! Leftover rotisserie chicken is perfect for this soup. Just shred or dice the amount you need and add it in during step 5 to warm through.
How Can I Make This Recipe Gluten-Free?
To make this soup gluten-free, simply substitute the long-grain rice with a gluten-free pasta or quinoa. Ensure that your chicken broth is also labeled gluten-free to avoid any issues.
Can I Freeze Leftover Soup?
Yes, you can freeze the soup! Allow it to cool completely, then transfer it to airtight containers. It will keep in the freezer for up to 3 months. To reheat, thaw overnight in the fridge and then warm gently on the stove, stirring often to maintain creaminess.
How Do I Store Leftover Soup?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm on the stove over medium heat or in the microwave, stirring occasionally. You may need to add a splash of broth or water to loosen it up!