lemon soup

Greek Lemon Chicken Soup&nbsp;Recipe&nbsp;- a great way to warm your belly on cool autumn evenings!&nbsp;A light and healthy recipe with bold Greek flavors.&nbsp;

Greek Lemon Chicken Soup

chicken broth

olive oil

garlic, (minced)

sweet onion

lemon, (zested)

chicken breasts

Israeli couscous ((pearl))

red pepper

feta

chive

Salt (and pepper)

Place the olive oil in a large 6-8 quart sauce pot over medium-low heat. Peel the onion. Then quarter it and slice into thin strips. Once the oil is hot, saute the onion and minced garlic for 3-4 minutes to soften.

Add the chicken broth, raw chicken breasts, lemon zest, and crushed red pepper to the pot. Raise the heat to high, cover, and bring to a boil. Once boiling, reduce the heat to medium, then&nbsp;simmer for 5 minutes.

Stir in the couscous, 1 teaspoon salt, and black pepper to taste. Simmer another 5 minutes. Then turn the heat off.

Using tongs, remove the two chicken breasts from the pot. Use a fork and the tongs to shred the chicken. Then place it back in the pot. Stir in the crumbled feta cheese and chopped chive. Taste and salt and pepper as needed. Serve warm.

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A light and healthy recipe with bold Greek flavors. This Greek Lemon Chicken Soup is a great way to warm your belly on cool autumn evenings!

A Spicy Perspective - Greek Lemon Chicken Soup

Greek Lemon Soup tastes like home to me. My mom has been making this soup for me since I was a baby. There are so many outstanding versions of this soup, and my version is one I learned while living in Greece.  Rice, chicken, and egg yolks are cooked directly in the soup, making this a wholesome, filling one-pot meal.

Greek Lemon Soup

water (or unsalted veggie broth)

yellow onion (whole and peeled)

garlic

celery

carrot (peeled and whole)

salt (to taste

chicken breast (or thighs

rice (or orzo)

lemon

parsley

Add the water, onion, garlic, celery, carrot, and salt to a large pot and bring to a boil over high heat. Once boiling, add the chicken, and reduce the heat to medium. The water should be at a hard simmer. Cover the pot halfway with a lid and let the soup cook for 40 minutes.

After 40 minutes, remove and transfer the chicken on a plate or cutting board. Using forks or tongs, shred the chicken. Keep the shredded chicken aside.

Now, transfer the cooked veggies with one full ladle of broth to a blender. Blend the veggies until smooth and return the mixture to the pot of broth.

Add the washed rice (or orzo) to the pot of broth and blended veggies. Adjust the heat to medium-high and let it cook for about 20 minutes. Taste for doneness and remove the soup from the heat.

Meanwhile, make the &quot;avgolemono&quot;  which is the egg-lemon sauce. In a bowl, add the egg yolks, lemon zest and juice and whisk to blend.

Slowly add in some of the broth from your soup pot and whisk vigorously. This step is called tempering, which prevents the eggs from breaking and/or overcooking in the soup.

Add the egg mixture into the soup pot (off the heat) with the shredded chicken, freshly chopped parsley and enjoy!

Note: When reheating the soup please heat on medium-low as you stir so you don’t break the egg.

This comforting and nourishing recipe for lemony spiced bean soup is bursting with vibrant flavours that will warm you all the way through on a cold autumn night! In this recipe, fragrant spices and a refreshing hint of lemon come together to create a delightful harmony of aromas that will transport you straight to a world of comfort - perfect for the season!

Vegan Lemony Soup with Garbanzo Beans

onion (diced)

garlic (minced

tsp cumin

tsp coriander

turmeric

tsp cayenne pepper (adjust according to spice preference!)

garbanzo beans (chickpeas) (drained and rinsed)

vegetable broth (1 litre)

Salt and pepper

chilli oil

coriander or parsley (for garnish)

sourdough

Heat up the olive oil in a large pot over medium heat. Add the diced onion and a sprinkle of salt, and sauté until the onion turns translucent. Then, add the minced garlic and sauté until the garlic releases its delightful fragrance.

Add the ground cumin, ground coriander, turmeric, and cayenne pepper to the pot. Let the spices cook for an extra minute to enhance their flavours and create a delightful aroma.

Add the drained and rinsed beans to the pot and stir to coat them with the spices.

Gently pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for about 15 minutes, allowing the flavours to harmoniously meld together.

To achieve a velvety smooth consistency, gently blend the soup using an immersion blender or a regular blender. If opting for a regular blender, it's best to let the soup cool down a bit before blending and, if needed, blend in smaller batches. Blend until you get your desired soup texture.

Return the soup to the pot over low heat and stir in the lemon zest and juice. Season with salt and pepper to taste and heat until warmed through.

Serve this lemony spiced garbanzo bean soup hot, drizzle with a little chilli oil for extra heat and garnish with fresh coriander or parsley. Then get dipping with a piece of toasted sourdough and enjoy this comforting meal!

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Top 3 lemon soup recipes from across the web

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Greek Lemon Chicken Soup

Greek Lemon Soup

Vegan Lemony Soup with Garbanzo Bea...

The most viewed lemon soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine