A Taste of Sunshine in a Bowl
Ever craved a cozy bowl of Greek Lemon Chicken Soup that feels like a warm hug on a chilly day? This delightful recipe is not just any soup – it’s quick, creamy, and bursting with zest! Each spoonful transports you to a sunny Mediterranean escape, making dinner feel like a mini vacation. 🌞 Who needs a plane ticket when you can whip up this deliciousness in just one pot?
Why Make This Recipe
You’re going to love this soup for a handful of reasons:
- Easy cleanup: One pot means less fuss and more time for Netflix!
- Family-friendly: Even picky eaters can’t resist the combo of lemony goodness and tender chicken.
- Affordable ingredients: Who doesn’t want a delicious meal that doesn’t break the bank?
Seriously, this soup is a win-win for your taste buds and your wallet!
Ingredients
You don’t need fancy stuff — just these basics!
- Chicken breast
- Chicken broth
- Lemon juice
- Orzo (or zucchini noodles/rice for alternatives)
- Carrots
- Celery
- Onion
- Garlic
- Dill
- Salt
- Pepper
Keep these handy, and you’re halfway to soup heaven!
Directions
Let’s get cooking with these easy steps:
- In a large pot, sauté onions, carrots, and celery until softened.
- Add garlic and cook for another minute.
- Pour in chicken broth, chicken breast, and lemon juice. Bring to a boil.
- Reduce to a simmer and cook until chicken is cooked through.
- Remove chicken, shred it, and return it to the pot.
- If using orzo, add it and cook until tender, or opt for zucchini noodles for a low-carb option.
- Season with dill, salt, and pepper to taste.
- Serve hot and enjoy!
How to Make Greek Lemon Chicken Soup (Overview)
This soup comes together in a snap! Start by sautéing your veggies to build flavor – don’t rush this step; a little bit of caramelization does wonders. Then, let the chicken soak up all that chicken broth and lemon juice goodness while it simmers. Pro tip: Don’t skip toasting the garlic; it makes all the difference! Once the chicken is shredded and back in the pot, toss in your orzo (or whatever you’ve got) and let it marry with the broth. Voilà!
How to Serve Greek Lemon Chicken Soup
Serve this vibrant soup in deep bowls that showcase its inviting golden hue. Top it off with a sprinkle of fresh dill for color and aroma. Pair it with a slice of crusty bread or a fresh green salad for added crunch. Imagine cozying up with this bowl, the steam rising, and the citrus aroma wafting through the air – can you say heavenly?
How to Store Greek Lemon Chicken Soup
If you have leftovers (not likely, but just in case!), this soup keeps well in the fridge for about 3-4 days. You can also freeze it for up to 3 months. Reheat on the stove or in the microwave, adding a splash of broth if it seems thick. Make-ahead prep? You bet! Just prepare everything and keep it in the fridge until you’re ready to cook.
Tips to Make Greek Lemon Chicken Soup
Here are some handy tricks for a stellar soup:
- Timing: Don’t rush the sautéing phase – it builds flavor!
- Ingredient swaps: Feel free to use leftover rotisserie chicken – just add it at the end to avoid overcooking.
- Texture tips: If you like a creamier soup, blend a portion before adding the chicken back in.
- Add spice: A dash of red pepper flakes can elevate the flavor.
Variation
Feeling adventurous? You can easily give this soup a twist! Try adding spinach or kale for extra greens. Want it vegan? Swap the chicken for chickpeas and use vegetable broth – still delicious and healthy!
FAQs
Can I use brown rice instead of orzo?
Absolutely! Just adjust the cooking time according to the rice package instructions.
How do I make this soup ahead of time?
Prep the ingredients and store them in the fridge. Cook the soup right before serving for maximum freshness!
Can I freeze Greek Lemon Chicken Soup?
Yes! Freeze in airtight containers, and just reheat when you’re ready to enjoy.
📌 Pin this recipe for your next cozy dinner night!
Greek Lemon Chicken Soup
Ingredients
Method
- In a large pot, sauté onions, carrots, and celery until softened.
- Add garlic and cook for another minute.
- Pour in chicken broth, chicken breast, and lemon juice. Bring to a boil.
- Reduce to a simmer and cook until chicken is cooked through.
- Remove chicken, shred it, and return it to the pot.
- If using orzo, add it and cook until tender, or opt for zucchini noodles for a low-carb option.
- Season with dill, salt, and pepper to taste.
- Serve hot and enjoy!