Greek Lemon Chicken Soup Recipe

Chicken breast: Boneless and skinless, this is the main protein of the soup, providing tender and flavorful meat.

Chicken broth: The base of the soup, it adds depth and richness to the overall flavor.

Rice: Uncooked, it adds body and texture to the soup, making it more filling.

Eggs: Whisked with lemon juice, they create a creamy and smooth consistency in the broth.

Lemons: Freshly juiced, they provide the signature tangy flavor that brightens the soup.

Salt: Enhances the overall taste and balances the flavors.

Black pepper: Adds a hint of spice and depth to the soup.

When tempering the eggs with the hot broth, make sure to add the broth very slowly while whisking constantly. This prevents the eggs from curdling and ensures a smooth, creamy texture for your soup.

• boneless, skinless chicken breast - Substitute with boneless, skinless turkey breast: Turkey breast has a similar texture and flavor profile, making it a suitable replacement in soups.

• chicken broth - Substitute with vegetable broth: Vegetable broth provides a similar depth of flavor and is a good option for vegetarians.

• uncooked rice - Substitute with orzo pasta: Orzo pasta has a similar size and texture, making it a great alternative in soups.

• eggs - Substitute with silken tofu: Silken tofu can mimic the creamy texture that eggs provide, suitable for a vegan option.

• juiced lemons - Substitute with lime juice: Lime juice offers a similar acidity and citrus flavor, making it a good substitute.

• salt - Substitute with soy sauce: Soy sauce adds a similar level of saltiness along with a bit of umami flavor.

• black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor but with a slightly different aroma.

• Allow the Greek lemon chicken soup to cool completely before storing. This helps prevent condensation, which can lead to a watery texture.
• Transfer the soup into airtight containers. For easy portioning, consider using individual serving-sized containers.
• Label each container with the date to keep track of freshness. The soup can be stored in the refrigerator for up to 3-4 days.
• For longer storage, place the soup in freezer-safe containers or heavy-duty freezer bags. Leave some space at the top of the container or bag to allow for expansion as the soup freezes.
• If using freezer bags, lay them flat in the freezer to save space and ensure even freezing.
• When ready to enjoy, thaw the soup in the refrigerator overnight. This gradual thawing helps maintain the soup's texture and flavor.
• Reheat the soup on the stovetop over medium heat, stirring occasionally until heated through. Avoid boiling, as this can cause the egg mixture to curdle.
• If the soup appears too thick after reheating, add a splash of chicken broth or water to reach the desired consistency.
• Adjust the seasoning with additional salt and black pepper if needed, as flavors can mellow during storage.
• Garnish with fresh herbs like parsley or a squeeze of lemon juice just before serving to brighten the flavors.

• Large pot: Used to bring the chicken broth to a boil and cook the chicken and rice.
• Ladle: Essential for transferring hot broth to the egg mixture to temper the eggs.
• Whisk: Necessary for whisking together the eggs and lemon juice, and for tempering the eggs with hot broth.
• Bowl: Used to mix the eggs and lemon juice before tempering with hot broth.
• Tongs: Handy for removing the cooked chicken breast from the pot.
• Cutting board: Provides a surface to shred the cooked chicken breast.
• Knife: Used to shred the cooked chicken breast.
• Measuring cups: Used to measure the rice and chicken broth accurately.
• Measuring spoons: Used to measure the salt and black pepper for seasoning.

Pre-cook the chicken: Use pre-cooked chicken breast to save time. Shred it and add it directly to the broth.

Instant rice: Substitute uncooked rice with instant rice to reduce cooking time.

Lemon juice: Use bottled lemon juice instead of juicing fresh lemons to save a few minutes.

Broth: Opt for store-bought chicken broth to skip the step of making it from scratch.

Egg mixture: Prepare the egg and lemon mixture while the rice is cooking to streamline the process.