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–+ servings

Greek Lemon Chicken Soup

This bright and comforting Greek lemon chicken soup is perfect for chilly evenings or when you need a restorative bowl in under an hour.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Greek
Calories: 390
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 pound chicken breast Use rotisserie chicken for a quicker option.
  • 6 cups chicken broth Use low-sodium broth if concerned about salt.
  • 1 cup orzo Or use zucchini noodles for a low-carb option.
  • 1 lemon (juiced) Add at the end to preserve bright flavors.
  • 2 carrots (diced) Add texture and color.
  • 2 celery stalks (diced) Adds flavor and crunch.
  • 1 onion (chopped) Base flavor for the soup.
  • 2 cloves garlic (minced) Enhances the aroma and taste.
  • to taste Salt and pepper Season as desired.
  • Fresh dill or parsley for garnish Choose fresh for the best flavor.

Method
 

Preparation
  1. Heat a tablespoon of olive oil in a large pot over medium heat.
  2. Sauté the chopped onion and minced garlic until fragrant.
  3. Add the diced carrots and celery and cook until softened, about 5-7 minutes.
  4. Add the chicken breasts to the pot and pour in the chicken broth.
  5. Increase heat to bring the liquid to a boil.
  6. Once boiling, reduce heat to low and let the pot simmer gently until the chicken is cooked through, about 12-15 minutes.
  7. Remove the chicken breasts to a cutting board, shred them with two forks, and return the shredded meat to the pot.
  8. 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.
  9. Add the juice of one lemon and season with salt and pepper to taste; simmer for another minute to meld flavors.
  10. Serve the soup hot, garnished with fresh dill or parsley.

Nutrition

Serving: 1gCalories: 390kcalCarbohydrates: 40gProtein: 39gFat: 6gSaturated Fat: 2gSodium: 600mgFiber: 2gSugar: 2g

Notes

This soup can be made ahead and stored. Refrigerate within two hours of cooking and reheat gently. Adding fresh herbs at serving enhances flavor.

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