Greek Lemon Chicken Soup
A warm and comforting soup that combines tender chicken, zesty lemon, and wholesome vegetables for a quick family meal.
Ingredients
Main Ingredients
- 1 pound chicken breast, cooked and shredded Can use rotisserie chicken for convenience.
- 6 cups chicken broth Low-sodium recommended.
- 1 cup orzo pasta Avoid overcooking to prevent gumminess.
- 1 large onion, diced Adds aromatic flavor.
- 2 cloves garlic, minced Use fresh for better flavor.
- 2 medium carrots, sliced Adds sweetness and color.
- 2 stalks celery, sliced Brings classic soup texture.
- 1/4 cup fresh lemon juice Use fresh lemon for the best taste.
- Zest of 1 lemon Adds brightness and extra flavor.
- to taste salt and pepper Adjust according to preference.
- 1/4 cup fresh parsley, chopped for garnish Adds freshness to the presentation.
Instructions
Preparation
- Heat a splash of olive oil in a large pot over medium heat.
- Add the diced onion, minced garlic, sliced carrots, and celery. Sauté for about 5–7 minutes until the onions become translucent.
Cooking
- Pour in the chicken broth and bring it to a boil.
- Stir in the orzo pasta and simmer for 8–10 minutes until al dente, stirring occasionally.
- Stir in the cooked and shredded chicken, fresh lemon juice, and lemon zest. Ensure it is mixed well.
- Season with salt and pepper to taste. Adjust according to preference.
Serving
- Ladle the soup into bowls and garnish with fresh parsley before serving.
Notes
Leftovers can be stored in the fridge for up to 4 days. Add a splash of water or broth when reheating.
Nutrition
Serving: 1gCalories: 220kcalCarbohydrates: 30gProtein: 20gFat: 5gSaturated Fat: 1gSodium: 630mgFiber: 2gSugar: 2g
Tried this recipe?Let us know how it was!