Greek Chicken Pasta Soup: A Delicious & Healthy Recipe

Greek Chicken Pasta Soup, or Avgolemono Soup as it’s traditionally known, is more than just a comforting bowl of goodness; it’s a hug in a bowl! Have you ever craved something that warms you from the inside out, a dish that’s both light and satisfying? Then look no further! This creamy, lemony delight is about to become your new favorite.

Avgolemono, meaning “egg-lemon,” has roots stretching back to ancient Greece. It wasn’t always a soup, though! The egg-lemon sauce was originally used to thicken stews and sauces, a testament to the resourcefulness of Greek cooks. Over time, it evolved into the star of this incredibly flavorful soup.

What makes Greek Chicken Pasta Soup so irresistible? It’s the perfect balance of tangy lemon, rich chicken broth, and tender pasta. The egg-lemon sauce creates a velvety texture that’s simply divine. Plus, it’s incredibly easy to make, perfect for a quick weeknight meal or a comforting weekend lunch. People adore its bright, refreshing flavor and its ability to soothe a sore throat or simply lift your spirits. Get ready to experience a taste of Greece with every spoonful!

this Recipe

Ingredients:

• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 8 cups chicken broth
• 1 teaspoon dried oregano
• 1/2 teaspoon dried dill
• 1/4 teaspoon red pepper flakes (optional)
• 1 pound boneless, skinless chicken breasts
• 1 cup uncooked ditalini pasta (or other small pasta shape)
• 1/2 cup lemon juice, freshly squeezed
• 1/4 cup chopped fresh parsley
• Salt and pepper to taste
• Optional: Feta cheese crumbles for garnish

Preparing the Soup Base

Okay, let’s get started! First, we’re going to build a flavorful base for our soup. This is where all the magic happens, so pay close attention!

1. Sauté the Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes. You want them to be tender and slightly translucent, not browned. This step is crucial for releasing their natural sweetness and creating a delicious foundation for the soup.
2. Add Garlic and Spices: Stir in the minced garlic, dried oregano, dried dill, and red pepper flakes (if using). Cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter. The spices will bloom in the heat, releasing their aromatic oils and infusing the vegetables with flavor.
3. Pour in the Broth: Pour in the chicken broth. Bring the mixture to a boil, then reduce the heat to a simmer.

Cooking the Chicken

Now, let’s add the chicken. We’ll cook it right in the soup, which will not only flavor the broth but also keep the chicken incredibly moist and tender.

1. Add the Chicken: Gently place the chicken breasts into the simmering broth. Make sure they are fully submerged.
2. Simmer Until Cooked: Cover the pot and simmer for 15-20 minutes, or until the chicken is cooked through. The internal temperature should reach 165°F (74°C). You can use a meat thermometer to check for doneness.
3. Shred the Chicken: Remove the chicken breasts from the pot and place them on a cutting board. Use two forks to shred the chicken into bite-sized pieces. Set aside.

Cooking the Pasta

Next up, the pasta! We’re using ditalini, but any small pasta shape will work beautifully. Just adjust the cooking time accordingly.

1. Add the Pasta: Add the uncooked ditalini pasta to the simmering broth.
2. Cook Until Tender: Cook according to the package directions, usually about 8-10 minutes, or until the pasta is tender but still slightly firm to the bite (al dente). Be sure to stir occasionally to prevent the pasta from sticking to the bottom of the pot.

Finishing Touches and Serving

Almost there! Now for the final touches that will really make this soup sing. The lemon juice adds a bright, tangy flavor that perfectly complements the chicken and herbs.

1. Add the Shredded Chicken: Return the shredded chicken to the pot.
2. Stir in Lemon Juice and Parsley: Stir in the fresh lemon juice and chopped fresh parsley.
3. Season to Taste: Season with salt and pepper to taste. Be sure to taste the soup and adjust the seasoning as needed. Remember that lemon juice can intensify the saltiness, so add salt gradually.
4. Simmer Briefly: Simmer for another 2-3 minutes to allow the flavors to meld together.
5. Serve and Garnish: Ladle the soup into bowls and garnish with feta cheese crumbles (if desired). Serve immediately. This soup is even better the next day, as the flavors have more time to develop.

Tips and Variations

Want to customize your Greek Chicken Pasta Soup? Here are a few ideas:

• Add More Vegetables: Feel free to add other vegetables, such as zucchini, spinach, or kale. Add them during the last few minutes of cooking so they don’t become overcooked.
• Use Different Herbs: Experiment with different herbs, such as thyme or rosemary.
• Make it Creamy: For a creamier soup, stir in a dollop of Greek yogurt or a splash of heavy cream at the end.
• Add Rice: Instead of pasta, you can use rice. Add the rice to the broth after the chicken is cooked and simmer until the rice is tender.
• Make it Vegetarian: Omit the chicken and use vegetable broth instead of chicken broth. Add chickpeas or white beans for protein.
• Spice it Up: Add more red pepper flakes or a pinch of cayenne pepper for a spicier soup.
• Lemon Zest: Add lemon zest along with the lemon juice for a more intense lemon flavor.
• Egg-Lemon Sauce (Avgolemono): For a truly authentic Greek experience, try making an avgolemono sauce. Whisk together eggs and lemon juice, then slowly temper the mixture with hot broth before adding it to the soup. This will create a creamy, tangy, and incredibly delicious soup. Be careful not to boil the soup after adding the avgolemono, as it can curdle.

Make Ahead Instructions

This soup is a great make-ahead meal! You can prepare the soup base (steps 1-3) ahead of time and store it in the refrigerator for up to 3 days. When you’re ready to serve, simply add the chicken, pasta, lemon juice, and parsley, and follow the remaining instructions.

Storage Instructions

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

Freezing Instructions

This soup freezes well! Allow the soup to cool completely before transferring it to freezer-safe containers or bags. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Nutritional Information (Approximate)

Please note that the nutritional information is an estimate and may vary depending on the specific ingredients used.

• Calories: Approximately 300-400 per serving
• Protein: 30-40 grams per serving
• Carbohydrates: 20-30 grams per serving
• Fat: 10-15 grams per serving

Enjoy your delicious and comforting Greek Chicken Pasta Soup! I hope you love it as much as I do!

Conclusion:

This Greek Chicken Pasta Soup isn’t just another soup recipe; it’s a vibrant, flavorful experience that will transport you straight to the sunny shores of Greece with every spoonful. The combination of tender chicken, perfectly cooked pasta, bright lemon, and fresh herbs creates a symphony of tastes that’s both comforting and invigorating. It’s a must-try because it’s incredibly easy to make, packed with healthy ingredients, and guaranteed to become a family favorite. Trust me, once you try it, you’ll be adding it to your regular meal rotation!

But the best part? It’s incredibly versatile! Feel free to get creative with your serving suggestions and variations. For a heartier meal, consider adding a dollop of creamy Greek yogurt or a sprinkle of crumbled feta cheese on top. The tanginess of the yogurt or feta perfectly complements the lemon and herbs in the soup. If you’re looking for a lighter option, serve it with a side of crusty bread for dipping – the bread soaks up all the delicious broth!

And don’t be afraid to experiment with the ingredients! If you’re not a fan of orzo pasta, you can easily substitute it with ditalini or even small shells. Want to add more vegetables? Spinach, kale, or chopped zucchini would be fantastic additions. For a spicier kick, add a pinch of red pepper flakes. You can also adjust the amount of lemon juice to your liking – some people prefer a more pronounced lemon flavor, while others prefer a more subtle hint.

This Greek Chicken Pasta Soup is truly a blank canvas for your culinary creativity!

I’ve made this soup countless times, and each time I tweak it slightly to suit my mood and what I have on hand. It’s a forgiving recipe, so don’t be afraid to experiment and make it your own. I promise you won’t be disappointed.

So, what are you waiting for? Gather your ingredients, put on some Greek music, and get cooking! I’m confident that this Greek Chicken Pasta Soup will become a new staple in your kitchen. It’s the perfect meal for a chilly evening, a quick lunch, or even a light dinner.

I’m so excited for you to try this recipe and experience the deliciousness for yourself. Once you’ve made it, I’d love to hear about your experience! Did you make any variations? What did your family think? Share your photos and comments below – I can’t wait to see your creations and hear your feedback. Happy cooking! Let me know if you have any questions, and I’ll do my best to answer them. Enjoy!