Greek Lemon Chicken Soup, also known as Avgolemono, is a refreshing and hearty dish that brings a taste of Greece into your kitchen. It’s perfect for cozy nights or when you’re feeling under the weather. You can make it using a stovetop, crockpot, or Instant Pot, making it flexible and easy to prepare.
Why Make This Recipe
This recipe is not only delicious but also packed with nutrients. The combination of chicken, vegetables, and lemon packs a punch of flavor, while the orzo adds texture to the soup. It’s a comforting dish that warms you from the inside out. Plus, it’s a great way to use up leftover chicken!
How to Make Greek Lemon Chicken Soup
Ingredients:
- 1 lb chicken breast, diced
- 1 cup orzo (or zucchini noodles for a low carb option)
- 1 medium onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 4 cups chicken broth
- 2 lemons, juiced and zested
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Directions:
- In a pot, heat a bit of olive oil and sauté the onion, carrots, and celery until soft.
- Add the diced chicken and cook until browned.
- Pour in the chicken broth and bring to a boil.
- Stir in the orzo (or zucchini noodles) and cook according to package instructions.
- Add lemon juice, zest, oregano, salt, and pepper to taste.
- Serve hot, garnished with fresh parsley.
How to Serve Greek Lemon Chicken Soup
Serve the soup hot in bowls. You can add a sprinkle of fresh parsley on top for a bright finish. It goes well with crusty bread or a side salad for a complete meal.
How to Store Greek Lemon Chicken Soup
To store the soup, let it cool completely. Place it in an airtight container in the refrigerator for up to 3 days. If you want to freeze it, put it in a freezer-safe container and store it for up to 3 months. Remember that orzo may change texture when frozen.
Tips to Make Greek Lemon Chicken Soup
- For extra flavor, use homemade chicken broth.
- Adjust the amount of lemon juice to suit your taste. More lemon can give it a bright, fresh flavor.
- Experiment with adding other vegetables like spinach or kale for extra nutrients.
Variation
For a low-carb version, replace the orzo with zucchini noodles or cauliflower rice. You can also add chickpeas or beans for extra protein and fiber.
FAQs
-
Can I use leftover chicken?
Yes, using leftover or rotisserie chicken can save time. Just add it in during the last few minutes of cooking. -
Is it okay to make this soup ahead of time?
Yes, this soup can be made ahead and stored in the fridge. It tastes great even the next day! -
Can I make this soup in a crockpot?
Absolutely! Just place all the ingredients in the crockpot and cook on low for 6-8 hours or high for 3-4 hours, adding the lemon juice at the end.
Avgolemono
Ingredients
Main Ingredients
- 1 lb chicken breast, diced
- 1 cup orzo (or zucchini noodles for a low carb option) For a low carb option, substitute with zucchini noodles.
- 1 medium onion, chopped
- 2 medium carrots, sliced
- 2 stalks celery, sliced
- 4 cups chicken broth Using homemade broth adds extra flavor.
- 2 medium lemons, juiced and zested Adjust amount of lemon juice to taste.
- 1 teaspoon dried oregano
- to taste Salt and pepper
- for garnish Fresh parsley, chopped
Instructions
Preparation
- In a pot, heat a bit of olive oil and sauté the onion, carrots, and celery until soft.
- Add the diced chicken and cook until browned.
- Pour in the chicken broth and bring to a boil.
- Stir in the orzo (or zucchini noodles) and cook according to package instructions.
- Add lemon juice, zest, oregano, salt, and pepper to taste.
- Serve hot, garnished with fresh parsley.