Greek Lemon Chicken Orzo Soup Recipes

LEMON CHICKEN ORZO SOUP

Steps:

• Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water until partially cooked through but not yet soft, about 5 minutes; drain and rinse with cold water until cooled completely.
• Heat olive oil in a large pot over medium heat. Cook and stir carrots, celery, and onion in hot oil until the vegetables begin to soften and the onion becomes translucent, 5 to 7 minutes. Add garlic; cook and stir until fragrant, about 1 minute more. Season mixture with thyme, oregano, salt, black pepper, and bay leaf; continue cooking another 30 seconds before pouring chicken broth into the pot.
• Bring the broth to a boil. Partially cover the pot, reduce heat to medium-low, and simmer until the vegetables are just tender, about 10 minutes.
• Stir orzo, lemon juice, and lemon zest into the broth; add chicken. Cook until the chicken and orzo are heated through, about 5 minutes. Add baby spinach; cook until the spinach wilts into the broth and the orzo is tender, 2 to 3 minutes. Ladle soup into bowls; garnish with lemon slices and Parmesan cheese.

AUTHENTIC GREEK CHICKEN LEMON ORZO SOUP (AVGOLEMONO)

Steps:

• First begin shredding your rotisserie chicken and place aside.
• Then in a large pot on medium heat saute the onions, garlic, and carrots with a light spray of olive oil for 2-3 minutes. Then add your Orzo and bay leaves. Continue sauteing for another 1-2 minutes.
• Next add the chicken broth, seasoning, and bring to a slow boil. Once your soup begins to boil you can reduce the heat to a simmer and continue cooking for 10-15 minutes.
• Once your soup is finished, you can turn off the burner and add the shredded chicken.
• In a separate small bowl, you will separate three egg yolks. Whisk your egg yolks and add your fresh squeezed lemon juice.
• Then in a liquid measuring cup, ladle about a cup of the chicken broth from your soup. Then slowly whisk the broth into your egg yolks
• Next, pour the entire mixture of lemon, chicken broth, and egg yolks back into your soup and give it a stir. Add extra salt and pepper to taste. Garnish with an extra lemon wedge and sliced green onion.

GREEK LEMON CHICKEN AND ORZO CASSEROLE

Steps:

• Preheat the oven to 375 degrees F.
• For the orzo: Whisk together the stock, butter, salt, cornstarch, dill, lemon zest and juice and garlic in a bowl. Mix in the orzo.
• For the chicken: In a separate bowl, mix together the coriander, salt and pepper. Coat the chicken all over with the seasoning.
• Pour the stock/orzo mixture into a glass 9-by-13-inch baking dish. Add the chicken breasts, laying them at an angle so all but the tops of the breasts are submerged. Shingle the lemon slices in between the chicken breasts.
• Bake, uncovered, until the chicken registers an internal temperature of 165 degrees F, 35 to 40 minutes. Let rest for 5 minutes. Top with the chopped parsley before serving.

MEDITERRANEAN CHICKEN ORZO SOUP

Steps:

• In a large saucepan, heat 1 tablespoon oil over medium-high heat. Add chicken; cook and stir 6-8 minutes or until no longer pink. Remove from pan., In same pan, heat remaining oil over medium-high heat. Add vegetables, salt, oregano and pepper; cook and stir 4-6 minutes or until vegetables are crisp-tender. Add wine, stirring to loosen browned bits from pan. Stir in broth, rosemary and bay leaf; bring to a boil., Add orzo. Reduce heat; simmer, covered, 15-18 minutes or until orzo is tender, stirring occasionally. Return chicken to pan; heat through. Stir in lemon zest and juice; remove bay leaf. If desired, top each serving with parsley.

GREEK LEMON AND ORZO SOUP

Steps:

• In a soup pot, bring the broth, lemon peel, bay leaf and saffron to a boil.
• Stir in the orzo and boil for 5 minutes.
• Cover, remove the pan from the heat and let the orzo steep for 5 minutes.
• Discard the lemon peel and a bay leaf.
• In a bowl, whish the eggs and egg yolks, lemon juice and hot sauce.
• Whisk in ½ cup soup to temper the eggs, then whish the egg mixture into the soup.
• Cook on low heat, whisking, for 5 minutes.
• Stir in the parsley; season with salt and pepper. Serve with pita chips.

COPYCAT LEMON CHICKEN ORZO SOUP

Steps:

• Combine chicken broth, chicken breasts, spinach, carrots, celery, orzo pasta, basil, oregano, pepper, and salt in a large stockpot over medium heat. Cook, stirring frequently, until vegetables and pasta are tender, about 30 minutes.
• Add lemon juice in small amounts, stirring well and tasting after each addition to adjust flavor.