Greek Lemon Chicken Soup
Bright, comforting Greek lemon chicken soup for any night
This Greek lemon chicken soup is bright, soothing, and perfect for chilly evenings or when you need a restorative bowl in under an hour; the lemon cuts through the savory broth and keeps the finish lively. If you want a fuller, roast-style take on the same flavors, compare it with the classic Greek lemon chicken for inspiration on seasoning and finish.
What makes this simple soup a weeknight winner
It’s quick to pull together, forgiving if you swap a few pantry items, and versatile enough to serve as light lunch or a family dinner. For another light, broth-forward option that’s equally easy to customize, consider bok choy chicken soup as a flavor-contrast idea.
Reasons to reach for this recipe
Quick highlights for busy cooks
- Ready in about 30–45 minutes and uses one pot for minimal cleanup.
- Balanced: protein from chicken, carbs from orzo (or low-carb zucchini noodles), and vegetables for texture.
- Makes a great freezer-friendly batch that holds flavor well.
- Stretches easily — add more broth and pasta for extra bowls like a hearty chicken pot pie soup-style meal.
The high-level cooking flow
Start by softening aromatics, then simmer poached chicken in the broth until tender, shred and return it, finish with orzo or zucchini noodles and bright lemon juice. If you want a thicker, stew-like riff on this sequence, the technique echoes how a chicken pot pie soup builds flavor in stages.
Preparation strategies to save time
Mise en place makes this effortless: dice the vegetables, measure the orzo, and have the lemon juiced before you start. For a faster weeknight shortcut, use leftover rotisserie chicken instead of poaching from raw (see a comforting alternative with chicken potato soup for ideas on using leftovers).
Ingredients
1 pound chicken breast, 6 cups chicken broth, 1 cup orzo (or zucchini noodles for low carb), 1 lemon (juiced), 2 carrots (diced), 2 celery stalks (diced), 1 onion (chopped), 2 cloves garlic (minced), Salt and pepper to taste, Fresh dill or parsley for garnish
Ingredient notes and swaps
Use low-sodium chicken broth so you control the salt level; canned or boxed broth both work. Choose a fine orzo for a silkier texture; if substituting zucchini noodles, add them near the end to avoid overcooking. Fresh dill brightens the lemon, while parsley gives a cleaner herb note — both are good quality choices.
Step-by-step cooking directions
- Heat a tablespoon of olive oil in a large pot over medium heat. Sauté the chopped onion and minced garlic until fragrant, then add the diced carrots and celery and cook until softened, about 5–7 minutes.
- Add the chicken breasts to the pot and pour in 6 cups of chicken broth. Increase heat to bring the liquid to a boil.
- Once boiling, reduce heat to low and let the pot simmer gently until the chicken is cooked through, about 12–15 minutes depending on thickness.
- Remove the chicken breasts to a cutting board, shred them with two forks, and return the shredded meat to the pot.
- Stir in 1 cup of orzo (or add zucchini noodles for a low-carb option) and cook until tender — orzo will usually take 8–10 minutes; zucchini noodles take 2–3 minutes until just softened.
- Add the juice of 1 lemon and season with salt and pepper to taste; simmer another minute to meld flavors.
- Serve the soup hot, garnished with fresh dill or parsley.
Timing and visual guidance to get textures right
- Aromatics: onions translucent, garlic fragrant (about 2–3 minutes).
- Veggies: carrots and celery softened but not mushy (5–7 minutes).
- Chicken: fully opaque throughout and registers 165°F (12–15 minutes simmering).
- Orzo: tender but not gummy — check at 8 minutes and adjust.
- Zucchini noodles: add last and remove from heat after 2–3 minutes to prevent sogginess.
Serving suggestions and pairings
This soup is an easy weeknight dinner or light lunch; serve with warm crusty bread or a simple salad. It also works well as a starter for Mediterranean meals or as a comforting post-illness bowl.
Serving ideas
- Rustic slices of sourdough or a warm baguette for dunking.
- A crisp green salad with lemon vinaigrette to echo the soup’s brightness.
- Steamed greens or roasted vegetables on the side for a heartier plate.
- Serve with extra lemon wedges and a sprinkle of feta for a Greek touch.
Storage and reheating guidance
Cool the soup quickly and store in airtight containers in the refrigerator for up to 3–4 days, or freeze portions for up to 3 months. If frozen with orzo, the pasta may absorb broth; add extra broth or water when reheating.
Bullet-point storage reminders
- Refrigerate within two hours of cooking.
- Reheat gently on the stove over low heat to avoid overcooking the chicken.
- If frozen, thaw overnight in the fridge before reheating for best texture.
Tools and time-saving techniques
A heavy-bottomed pot or Dutch oven gives even heat for simmering; use a sharp knife and a bowl for shredding the chicken easily. Rotisserie chicken is a reliable shortcut that cuts total time significantly.
Bullet-point extra tips
- Use a mesh strainer to skim fat or foam from the broth for a cleaner finish.
- Shred chicken while warm for easier pulling.
- Swap orzo for quick-cooking rice if preferred.
Flavor and diet variations
Lean into Mediterranean flavors with extra lemon and oregano, or convert this to a low-carb bowl with spiralized zucchini instead of orzo. For a creamier version, stir in a splash of crème fraîche or Greek yogurt off heat.
Bullet-point easy swaps
- Orzo → zucchini noodles for low-carb.
- Chicken breast → shredded rotisserie chicken for speed.
- Fresh dill → parsley or oregano for different herb notes.
- Chicken broth → vegetable broth for a lighter flavor.
Nutrition estimate per serving
Estimated serving size: 1 of 4 servings.
Calories: ~390 kcal | Protein: ~38–40 g | Fat: ~5–7 g | Carbohydrates: ~38–45 g
Nutrition adjustment notes
- To lower carbs, replace orzo with zucchini noodles (reduces carbs substantially).
- To up calories and fat, stir in olive oil or a dollop of Greek yogurt at serving.
- Sodium varies with broth choice—use low-sodium broth to control salt.
Common questions about the recipe
Q: Can I make this ahead of time?
A: Yes — make the soup, cool completely, and refrigerate for up to 3 days; reheat gently and add fresh herbs when serving.
Q: Can I use bone-in chicken or thighs?
A: Absolutely. Bone-in chicken or thighs add extra richness; simmer a bit longer and remove bones before shredding.
Q: How do I keep the orzo from becoming mushy when reheating?
A: Cook the orzo slightly under al dente, or add freshly cooked orzo when reheating. If already mushy, add extra broth to loosen the texture.
Q: Is lemon juice added during cooking or at the end?
A: Add the lemon juice toward the end to preserve its bright acidity; simmer briefly after adding to meld flavors.
One last note before you cook
Give this bowl a try tonight — it’s forgiving, bright, and a dependable comfort dish that’s easy to adapt to whatever you have on hand.
Greek Lemon Chicken Soup
Ingredients
Method
- Heat a tablespoon of olive oil in a large pot over medium heat.
- Sauté the chopped onion and minced garlic until fragrant.
- Add the diced carrots and celery and cook until softened, about 5-7 minutes.
- Add the chicken breasts to the pot and pour in the chicken broth.
- Increase heat to bring the liquid to a boil.
- Once boiling, reduce heat to low and let the pot simmer gently until the chicken is cooked through, about 12-15 minutes.
- Remove the chicken breasts to a cutting board, shred them with two forks, and return the shredded meat to the pot.
- Stir in the orzo (or zucchini noodles) and cook until tender. Orzo usually takes 8-10 minutes; zucchini should take 2-3 minutes until just softened.
- Add the juice of one lemon and season with salt and pepper to taste; simmer for another minute to meld flavors.
- Serve the soup hot, garnished with fresh dill or parsley.
