Description
Bright, cozy, and full of flavor, this Greek Lemon Chicken Soup combines tender chicken, fresh herbs, and a tangy lemon broth with orzo or rice. Perfect for weeknight dinners or light summer meals, it’s comforting, healthy, and easy to make.
Ingredients
1 lb boneless, skinless chicken thighs or breast
6 cups low-sodium chicken broth
2 medium carrots, diced
2 celery stalks, diced
1 medium onion, diced
3 cloves garlic, minced
½ cup orzo pasta or rice
2 tbsp olive oil
Juice of 2 lemons
Zest of 1 lemon
2 tbsp fresh dill, chopped
2 tbsp fresh parsley, chopped
Salt and pepper, to taste
Optional Enhancements:
A splash of sparkling grape juice for subtle sweetness
Crushed red pepper for a mild kick
Extra lemon zest at the end for aroma
Instructions
Prep Ingredients: Dice vegetables, mince garlic, zest lemons, and season chicken with salt and pepper.
Cook Chicken: Heat olive oil in a large pot over medium heat. Sear chicken until lightly golden (don’t cook through). Remove and set aside.
Build Broth: Sauté onions, carrots, celery, and garlic until fragrant. Add chicken broth and bring to a simmer. Return chicken to the pot and cook gently for 20 minutes.
Add Grains: Stir in orzo or rice about 10–15 minutes before the soup is done. Simmer until tender, stirring occasionally.
Finish with Lemon and Herbs: Add lemon juice and zest. Stir in half the fresh herbs during cooking and the rest at the end. Adjust salt and pepper to taste.
Serve: Garnish with remaining fresh herbs, a thin lemon slice, and a drizzle of olive oil. Pair with flatbread or a light Greek salad.
Notes
Avoid overcooking chicken; sear first and simmer gently.
Add grains at the end to prevent mushiness.
Taste before adding lemon juice—add gradually for balanced brightness.
Let the soup rest for a few minutes before serving to allow flavors to meld.
Try variations with zucchini, spinach, or turkey sausage for a creative twist.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
Nutrition
- Serving Size: 4–6