Greek Lemon Chicken Soup: A Refreshing and Heartwarming Classic 🍋🍗🥣
1. Introduction
Discover the comforting taste of Greek Lemon Chicken Soup, a beloved dish that combines tender chicken, vibrant lemon flavors, and wholesome ingredients. Whether you’re looking for an easy crockpot soup with chicken or a quick instant pot recipe soup, this recipe is designed to satisfy your cravings for a healthy dinner soup that’s both flavorful and nutritious. Perfect for a family gathering or a cozy night in, this tummy friendly recipe is easy to prepare using a stovetop, crockpot, or instant pot. Dive into this guide to learn how to make the best Greek Lemon Chicken Soup effortlessly! Also, explore more soup recipes for a variety of delightful options.
2. Ingredients for Greek Lemon Chicken Soup
- 1 lb boneless, skinless chicken breasts or thighs
- 6 cups chicken broth (preferably low sodium)
- 1 large onion, diced
- 3 carrots, sliced
- 3 stalks celery, sliced
- 3 cloves garlic, minced
- Juice of 3 large lemons
- 2 large eggs, beaten
- 1/4 cup cooked rice or orzo (optional for extra heartiness)
- Salt and black pepper to taste
- Fresh dill or parsley for garnish
3. How to Make Greek Lemon Chicken Soup on the Stovetop
Preparing the Chicken and Vegetables
Start by boiling chicken breasts or thighs in a large pot of salted water until fully cooked. Once done, shred the chicken and set aside. In the same pot, sauté diced onions, sliced carrots, and celery until tender. Add minced garlic and cook for another minute to enhance the aroma.
Cooking the Soup Base
Pour in the chicken broth, bring to a boil, then reduce to simmer. Add the shredded chicken to the broth. Let the soup simmer for about 20 minutes to allow flavors to meld. For a richer taste, you can add a splash of white wine or a bay leaf during this stage.
Adding Lemon and Eggs for Brightness
In a separate bowl, whisk the eggs with lemon juice until well combined. Slowly temper the egg mixture by adding a few ladles of hot soup, then gradually pour it back into the pot, stirring constantly to prevent curdling. This step creates a silky, tangy broth that is the hallmark of Greek Lemon Chicken Soup.
4. How to Make Greek Lemon Chicken Soup in the Crockpot
Slow-Cooking for Convenience
Place chicken, vegetables, garlic, and chicken broth into your crockpot. Cook on low for 6-8 hours or on high for 3-4 hours. Towards the end of cooking, shred the chicken. Prepare the egg-lemon mixture separately and stir into the crockpot, allowing the flavors to combine beautifully.
5. How to Make Greek Lemon Chicken Soup Using an Instant Pot
Fast and Flavorful
Sauté vegetables and chicken using the Instant Pot’s sauté function. Add broth, lemon juice, and seasonings. Cook on high pressure for 10 minutes. Quick release the pressure, shred the chicken directly in the pot, then stir in the egg-lemon mixture, ensuring the soup remains silky and flavorful.
6. Storage and Serving Tips
Let the Greek Lemon Chicken Soup cool completely before transferring it to airtight containers. You can store it in the refrigerator for up to 3 days or freeze for longer storage. To reheat, gently warm on the stovetop or microwave, adding a splash of fresh lemon juice or broth for extra zest. Serve hot with toasted bread or fresh herbs for a nutritious meal. For added variety, check out some healthy dinner soups.
7. Serving Suggestions and Variations
- Garnish with fresh dill, parsley, or green onions for an aromatic finish.
- Add cooked rice or orzo to make it more filling, ideal as a crockpot recipes lunch.
- For a Low-carb option, skip the rice and focus on the chicken and vegetables to keep it crockpot soup recipes low carb.
- Pair with a side of Greek pita or a fresh salad for a complete Mediterranean-inspired meal.
8. Frequently Asked Questions About Greek Lemon Chicken Soup
1. Is Greek Lemon Chicken Soup suitable for a tummy-friendly diet?
Yes! The combination of lean chicken and fresh vegetables makes this tummy friendly recipe gentle on digestion. Adjust lemon amount to your taste if sensitivity is a concern.
2. Can I make this soup ahead of time?
Absolutely! Prepare and refrigerate for up to 3 days, or freeze for longer storage. The flavors often deepen over time, making it even more delightful when reheated.
3. Is Greek Lemon Chicken Soup keto-friendly?
Yes, if you omit the rice or orzo, this soup can be adapted as a crockpot soup recipes low carb option, fitting into a ketogenic diet plan.
9. Conclusion
In summary, Greek Lemon Chicken Soup is a versatile, healthy, and flavorful dish that can be prepared using your stovetop, crockpot, or instant pot. Its bright lemony flavor and tender chicken make it a perfect addition to any dinner menu or a comforting lunch. Whether you’re experimenting with crockpot recipes lunch or exploring instant pot recipes soup, this classic Greek dish is sure to become a new favorite. Enjoy your delicious, heartwarming bowl of Greek Lemon Chicken Soup and bring a taste of Greece to your home today!
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Greek Lemon Chicken Soup (Stovetop | Crockpot | Instant Pot)
- Total Time: 35 minutes (stovetop), 6-8 hours (crockpot), 25 minutes (instant pot)
- Yield: 6 servings 1x
- Diet: Gluten-Free, Low Carb (if rice/ozo omitted)
Description
Discover the comforting and flavorful Greek Lemon Chicken Soup, a classic dish featuring tender chicken, zesty lemon, and wholesome ingredients. Perfect for a quick, healthy dinner or a cozy family meal, this recipe can be made on the stovetop, crockpot, or instant pot, offering versatility and simplicity in every bowl.
Ingredients
- 1 lb boneless, skinless chicken breasts or thighs
- 6 cups chicken broth (preferably low sodium)
- 1 large onion, diced
- 3 carrots, sliced
- 3 stalks celery, sliced
- 3 cloves garlic, minced
- Juice of 3 large lemons
- 2 large eggs, beaten
- 1/4 cup cooked rice or orzo (optional for extra heartiness)
- Salt and black pepper to taste
- Fresh dill or parsley for garnish
Instructions
- Boil chicken in salted water until fully cooked, then shred and set aside.
- Sauté diced onions, sliced carrots, and celery until tender, then add minced garlic and cook another minute.
- Pour in chicken broth, bring to a boil, then reduce to a simmer and add shredded chicken. Let simmer for 20 minutes.
- Whisk eggs with lemon juice in a separate bowl. Slowly add hot soup to temper the eggs, then pour back into the pot, stirring constantly.
- For crockpot: combine chicken, vegetables, garlic, and broth; cook on low 6-8 hours or high 3-4 hours, then add egg-lemon mixture at the end.
- For instant pot: sauté vegetables and chicken, add broth, cook on high pressure for 10 minutes, then quick release. Shred chicken, stir in the egg-lemon mixture.
- Serve hot garnished with dill or parsley, with optional rice or orzo for extra heartiness.
Notes
- Adjust lemon juice to taste for a brighter or milder flavor.
- Store leftovers in airtight containers in the refrigerator for up to 3 days or freeze for longer storage.
- Reheat gently on the stovetop, adding a splash of lemon juice or broth if needed.
- You can omit the rice for a low-carb, keto-friendly version.
- Prep Time: 15 minutes
- Cook Time: 20 minutes (stovetop), 6-8 hours (crockpot), 10 minutes (instant pot)
- Category: Soup
- Method: Stovetop, Crockpot, Instant Pot
- Cuisine: Greek
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 220 Kcal
- Sugar: 4g
- Sodium: 650mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg
