here’s nothing quite as comforting as a bowl of warm, homemade soup, and this Greek Lemon Chicken Soup brings together rich flavors with a refreshing citrusy touch. A staple in Mediterranean cuisine, this dish is both nourishing and satisfying. The tanginess of fresh lemon juice perfectly balances the savory chicken broth, while tender chicken and vegetables make every bite fulfilling.
This soup is incredibly versatile and can be prepared using a stovetop, crockpot, or instant pot. Whether you want a quick weekday dinner or a cozy weekend meal, this recipe has you covered. Plus, it’s easy to customize by swapping out ingredients based on dietary needs. Serve it with rice, pasta, or even zucchini noodles for a lighter alternative. No matter how you make it, this dish will warm you up from the inside out and become a family favorite in no time!
Ingredients:
- 1/2 teaspoon dried parsley
- 1 tablespoon minced garlic (about 3 cloves)
- 1/2 teaspoon pepper
- 1 tablespoon olive oil
- 1 cup finely chopped onion
- 1.5 lb boneless, skinless chicken breasts
- 2 bay leaves
- 6 cups chicken broth (low or no salt)
- 1/4 teaspoon dried thyme
- 1/4 teaspoon salt
- 2 cups quartered carrots
- 1 cup dry orzo
- 1/2 cup finely chopped celery
- 1/2 cup fresh squeezed lemon juice
Stovetop Instructions:
- Heat olive oil in a large pot over medium-high heat. Add onions, garlic, celery, and carrots, sautéing for about 5 minutes.
- Stir in the dried spices, chicken breasts, bay leaves, and chicken broth. Bring the mixture to a boil, which should take about 10 minutes.
- Lower the heat to medium and let it simmer for 15 minutes, stirring occasionally.
- Remove the chicken breasts and bay leaves. Discard the bay leaves and shred the chicken with two forks.
- Add the orzo to the pot, cooking it for half of the recommended time on the package.
- Once the orzo is partially cooked, remove the soup from heat. The pasta will continue cooking as the soup cools.
- Stir in shredded chicken and lemon juice. Serve warm and enjoy!
Crockpot Instructions:
- Heat olive oil in a pan over medium heat. Sauté the onions, garlic, celery, and carrots for about 5 minutes.
- Transfer the sautéed veggies to the crockpot along with dried spices, chicken breasts, bay leaves, and chicken broth.
- Cover and cook on low for 8 hours or high for 4-6 hours.
- While the soup cooks, prepare orzo in a separate pot according to package instructions.
- Once the soup is done, remove chicken breasts and bay leaves. Discard bay leaves and shred the chicken.
- Stir in shredded chicken, lemon juice, and cooked orzo. Serve warm.
Instant Pot Instructions:
- Set the Instant Pot to Sauté mode for 5 minutes. Heat olive oil and sauté onions, garlic, celery, and carrots.
- Add dried spices, chicken breasts, bay leaves, and chicken broth. Stir to combine.
- Secure the lid and set the Instant Pot to ‘Soup’ or Pressure Cook mode for 12 minutes.
- Quick release the pressure once the soup is done.
- Cook orzo separately while the soup cooks.
- Remove chicken breasts and bay leaves. Discard bay leaves and shred the chicken.
- Stir in shredded chicken, lemon juice, and cooked orzo. Serve warm.
Nutritional and Dietary Information: This soup is packed with protein from the chicken, making it a great option for those looking to maintain muscle health. The lemon juice not only adds a refreshing twist but also provides a boost of vitamin C, which supports immunity. Carrots and celery add fiber and essential nutrients, while orzo provides a satisfying texture. To make this dish gluten-free, simply swap the orzo for rice or zucchini noodles. For a vegetarian version, replace the chicken with chickpeas and use vegetable broth instead.
Sharing and Commenting is Caring: We’d love to hear how your Greek Lemon Chicken Soup turned out! Did you try any unique variations? Share your experience and tips in the comments below. If you enjoyed this recipe, don’t forget to share it with friends and family. Your feedback helps us bring you more delicious and comforting recipes!