Imagine a soup so tantalizing it transports you straight to the sun-drenched shores of Greece with just one spoonful! This Copy Cat Tazikis Greek Lemon Chicken Soup is not just a meal, it's a culinary adventure that will awaken your taste buds and warm your soul. Packed with tender shredded chicken, delicate orzo, and a bright, citrusy punch of lemon, this recipe promises to become your new comfort food obsession. Whether you're craving a quick weeknight dinner or looking to impress your guests with authentic Greek flavors, this soup is about to become your secret weapon in the kitchen.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Greek
Serves: 4 servings
Ingredients
- 1 lb chicken breast, cooked and shredded
- 4 cups chicken broth
- 1 cup orzo pasta
- 1 lemon, juiced
- 1 cup spinach, chopped
- 1 tsp dill
- Salt and pepper to taste
Instructions
- Prepare the chicken by cooking the chicken breasts thoroughly. You can do this by poaching, baking, or grilling until the internal temperature reaches 165°F (74°C). Once cooked, let the chicken cool slightly and then shred it using two forks.
- In a large pot, pour the chicken broth and bring it to a gentle boil over medium-high heat. Add the orzo pasta and cook according to package instructions, typically about 8-10 minutes, stirring occasionally to prevent sticking.
- While the orzo is cooking, juice the lemon, ensuring you remove any seeds. Set the fresh lemon juice aside.
- Once the orzo is al dente, reduce the heat to low and add the shredded chicken to the pot. Stir gently to combine and heat the chicken through.
- Add the chopped spinach and dried dill to the soup. Stir and let the spinach wilt for 1-2 minutes.
- Pour in the fresh lemon juice and stir. The lemon will add a bright, tangy flavor characteristic of Greek cuisine.
- Season the soup with salt and pepper to taste. Adjust the seasoning as needed.
- Remove the pot from heat and let the soup rest for 2-3 minutes to allow the flavors to meld together.
- Ladle the hot soup into serving bowls. Optionally, garnish with additional fresh dill or a lemon wedge for extra flavor and presentation.
- Serve immediately while hot, accompanied by crusty bread or a Greek salad if desired.
Tips
- Chicken Perfection: Ensure your chicken is cooked to exactly 165°F for maximum tenderness and safety. Using a meat thermometer is key!
- Orzo Trick: Stir the orzo occasionally while cooking to prevent it from sticking to the bottom of the pot. For a lighter soup, you can slightly undercook the orzo.
- Lemon Love: Use fresh lemon juice for the brightest, most authentic flavor. Bottled lemon juice can taste flat and artificial.
- Spinach Strategy: Add spinach at the very end to maintain its vibrant color and prevent overcooking. It should just gently wilt into the soup.
- Flavor Boost: For an extra layer of flavor, consider adding a clove of minced garlic or a pinch of oregano when cooking the broth.
- Make-Ahead Magic: This soup tastes even better the next day, so don't hesitate to make it in advance. Just store it in the refrigerator and gently reheat before serving.
- Garnish Game: A sprinkle of fresh dill or a lemon wedge can elevate the presentation and add an extra burst of flavor.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 30g
Protein: 35g
Fat: 8g
Saturated Fat: 2g
Cholesterol: 90mg
