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Greek Lemon Chicken Soup

A warm, creamy, and zesty soup that wraps you in cozy comfort, perfect for chilly evenings or a comforting meal any time.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Greek
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb chicken breast Skinless and boneless
  • 1 onion, chopped Yellow or white onion recommended
  • 2 carrots, diced Fresh carrots preferred
  • 2 celery stalks, diced Fresh celery for best flavor
  • 4 cups chicken broth Low sodium recommended
  • 1 cup lemon juice Freshly squeezed preferred
  • 1 cup orzo pasta (optional) Can be substituted with rice or quinoa
  • to taste Salt and pepper Adjust according to preference
  • for garnish Fresh dill or parsley Adds freshness to the dish

Method
 

Preparation
  1. In a large pot, cook the chicken breast until no longer pink, then remove and shred.
  2. In the same pot, sauté the onion, carrots, and celery until tender.
  3. Add the chicken broth and bring to a boil.
  4. Stir in the orzo pasta (if using) and cook until al dente.
  5. Add the shredded chicken and lemon juice.
  6. Season with salt and pepper to taste.
  7. Serve hot, garnished with fresh dill or parsley.

Notes

For added creaminess, you can splash a bit of cream into the soup. You can make this soup a day in advance for better flavor development, but avoid adding the lemon juice until ready to serve.