Greek Lemon Chicken Spinach Soup

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1/2 cup uncooked orzo pasta
• 4 cups chicken broth
• 1 cup water
• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 cups fresh spinach, roughly chopped
• 1/4 cup fresh lemon juice (about 2 lemons)
• 2 large eggs, beaten
• Salt and pepper to taste
• Fresh dill for garnish

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. 2 Stir in garlic and cook for an additional minute.
3. 3 Add orzo to the pot and stir for 1 minute to coat with oil.
4. 4 Pour in chicken broth and water, bring to a boil, then reduce heat to a simmer.
5. 5 Add chicken pieces and cook until no longer pink, about 8-10 minutes.
6. 6 Stir in spinach and cook until just wilted.
7. 7 In a small bowl, whisk together lemon juice and beaten eggs.
8. 8 Slowly pour the lemon-egg mixture into the soup, stirring constantly to thicken.
9. 9 Season with salt and pepper to taste.
10. 10 Serve hot, garnished with fresh dill.

Equipment

• Large pot

Variations

• Add some diced potatoes for extra heartiness.
• For a vegetarian version, substitute chicken with chickpeas.

Substitutions

• If you don't have orzo, substitute with small pasta like ditalini.
• Use vegetable broth for a vegetarian option.

Pairings

• Pairs wonderfully with a crisp white wine.
• Serve with crusty bread for dipping.

Nutrition

Tips

• For extra flavor, use homemade chicken broth.
• If you prefer a tangier soup, adjust the lemon juice to your taste.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.

Freezing: Freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat gently.

Serving Suggestions

• Serve with warm pita bread and a side of feta cheese.
• A simple green salad dressed with olive oil and lemon would complement this soup beautifully.

FAQ