Here’s a recipe for Greek-Style Lemon Chicken Soup, a zesty and comforting dish with bright, fresh flavors. 🍋🍲✨
Ingredients:
1 lb (450g) boneless, skinless chicken breasts
6 cups chicken broth
1 cup water
1 cup orzo pasta (or rice, for a heartier option)
1 large onion, chopped
2 cloves garlic, minced
2 large carrots, diced
2 celery stalks, diced
1/4 cup fresh lemon juice
Zest of 1 lemon
2 eggs (optional, for avgolemono-style creaminess)
Salt and pepper, to taste
2 tablespoons olive oil (optional, for sautéing)
Fresh parsley or dill, chopped (for garnish)
Instructions:
Cook the Chicken:
In a large pot, bring the chicken broth and water to a gentle boil.
Add the chicken breasts, reduce the heat to medium-low, and simmer for 15-20 minutes, or until the chicken is cooked through.
Remove the chicken from the pot and shred it using two forks. Set aside and keep the broth simmering.
Sauté the Vegetables (Optional for richer flavor):
In a separate skillet, heat the olive oil over medium heat.
Add the chopped onion, carrots, and celery, and sauté for 5-7 minutes until softened. Add the minced garlic and cook for another minute.
Add Vegetables and Orzo:
If you skipped the sauté step, add the raw vegetables directly to the pot of simmering broth.
Stir in the orzo pasta (or rice) and cook for 8-10 minutes, or until tender.
Prepare the Lemon Mixture: