Lemon Chicken Soup Recipe

Lemon chicken soup is one of those recipes that feels like a warm hug on a cold day. It’s light but filling, tangy but comforting, and so easy to throw together on a busy weeknight. I make this soup at least twice a month because it checks every box: loaded with tender chicken, colorful veggies, and that refreshing lemon kick that makes it taste totally different from your average chicken soup.

I first started making this Greek-inspired lemon chicken soup years ago when I needed something healthy but satisfying after a long winter week. The broth is rich and flavorful, the vegetables add sweetness and texture, and that fresh lemon juice at the end just brightens everything up. You can make it on the stovetop in under an hour, toss it in the crockpot in the morning, or pressure cook it in your Instant Pot. It’s also incredibly versatile. You can use orzo, rice, quinoa, or any pasta you have on hand. My family loves it with orzo because it soaks up all that lemony broth. This healthy chicken soup with lemon is perfect for meal prep, freezes beautifully, and tastes even better the next day.

What You’ll Need to Make This Lemon Chicken Soup

This recipe uses simple, wholesome ingredients that come together to create a flavorful and nourishing bowl of lemon chicken soup. I always use low sodium broth so I can control the salt level, and fresh lemon juice makes a huge difference compared to bottled. What works for me is adding a parmesan cheese rind while the soup simmers for extra richness, then removing it before serving.

• 1 tablespoon olive oil
• 2 cups diced carrots
• 1 cup finely chopped onion
• ½ cup finely chopped celery
• 1 tablespoon minced garlic (about 3 cloves)
• ½ teaspoon black pepper
• ½ teaspoon dried parsley
• ¼ teaspoon dried thyme
• ¼ teaspoon salt (reduce or omit if using regular broth instead of low sodium)
• 2 bay leaves
• 1½ pounds boneless, skinless chicken breasts (or thighs for richer flavor)
• 6 cups low sodium chicken broth (or bone broth for extra richness)
• 1 cup dry orzo pasta (or any short pasta, rice, or quinoa)
• ½ cup fresh squeezed lemon juice (about 3-4 lemons)

I prefer chicken thighs when I want a richer, more comforting soup, but breasts work great for a leaner option. Just note that thighs need about 5 extra minutes of cooking time. You can also swap in rotisserie chicken to cut your cook time in half.

How to Make the Best Lemon Chicken Soup

Step 1: Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Add the diced carrots, chopped onion, celery, and minced garlic. Sauté for about 5 minutes, stirring occasionally, until the vegetables start to soften and the onion becomes translucent. Your kitchen will smell amazing when that garlic becomes fragrant.

Step 2: Add the black pepper, dried parsley, thyme, salt, bay leaves, chicken breasts, and chicken broth to the pot. Stir everything together so the chicken is submerged in the broth. Cover the pot with a lid and increase the heat to bring it to a boil. This should take about 10 minutes.

Step 3: Once the soup reaches a boil, reduce the heat to medium. Let it simmer covered for 20-25 minutes, stirring occasionally, until the chicken is fully cooked through. The internal temperature should reach 165°F when checked with a meat thermometer. The vegetables should be tender and the chicken will be ready to shred. If using chicken thighs, add an extra 5 minutes to the simmer time.

Step 4: After the chicken is cooked, turn the heat back up to medium-high. Carefully remove the chicken breasts with tongs and place them on a cutting board. Also remove and discard the bay leaves. Let the chicken rest for a couple of minutes, then use two forks to shred it into bite-sized pieces.

Step 5: Add the dry orzo pasta to the pot and stir well. Cook the orzo for 5-6 minutes until just barely tender. It should still have a slight bite to it because it will continue to absorb liquid and soften as the soup cools. Don’t cook it for the full package time or you’ll end up with mushy pasta.

Step 6: Once the orzo is partially cooked, remove the pot from the heat. Stir in the shredded chicken and fresh lemon juice. Mix everything together until well combined. The lemon juice will brighten the entire pot and add that signature tangy flavor. Let the soup rest for 5 minutes before serving. Taste and adjust seasoning with more salt, pepper, or lemon juice if needed.

Crockpot Method: Sauté the vegetables in a pan first for 5 minutes, then transfer to your slow cooker. Add the black pepper, parsley, thyme, salt, bay leaves, chicken breasts, and chicken broth. Cook on low for 8 hours or high for 4-6 hours. About 30 minutes before serving, cook pasta separately according to package directions. Remove chicken, shred it, and discard bay leaves. Stir in the shredded chicken, cooked pasta, and lemon juice.

Instant Pot Method: Use the sauté function for 5 minutes to cook the vegetables in olive oil. Add the black pepper, parsley, thyme, salt, bay leaves, chicken breasts, and chicken broth. Cover and set to sealing. Pressure cook on high (or use Soup setting) for 12 minutes. The pot will take about 10 minutes to come to pressure. While waiting, cook pasta separately in a pot of boiling water. Quick release pressure, remove and shred chicken, discard bay leaves, then stir in cooked pasta and lemon juice.

What to Serve Alongside Your Lemon Chicken Soup

This bright and hearty lemon chicken soup pairs beautifully with crusty bread and fresh salads that complement its tangy, savory flavors.

Freshly Baked Bread: A warm baguette or sourdough is perfect for soaking up every last drop of lemony broth. The crunchy crust and soft interior balance the soup’s texture beautifully.

Side Salad: A simple mixed green salad with a light vinaigrette adds freshness and crunch without competing with the soup’s bright lemon flavor.

Peach Salad with Goat Cheese: The sweetness of peaches and creaminess of goat cheese create a lovely contrast to the tangy soup, especially in summer months.

Strawberry Arugula Salad: Peppery arugula and sweet strawberries offer a refreshing, colorful side that echoes the soup’s fresh and vibrant flavors.

Parmesan or Feta Cheese: Sprinkle either cheese on top of your lemon chicken soup for extra richness and a salty kick that enhances the lemon notes.

Looking for the best sides for chicken lemon soup? Any of these options will turn your bowl into a complete, satisfying meal.

More Healthy Chicken Soup Recipes

This bright lemon soup pairs beautifully with heartier options when planning a balanced weekly menu. The Simple & Healing Chicken Soup shares similar light, brothy characteristics with aromatic herbs that make both recipes perfect for wellness-focused meals. For hands-off convenience with the same flexible cooking methods, the Creamy Crockpot Chicken and Wild Rice Soup delivers richer texture while maintaining that nourishing chicken base.

When seeking bolder flavors that still feature tender chicken, the Spicy Chicken Tortilla Soup offers Mexican-inspired spices with similar one-pot simplicity. The Spicy Thai Chicken Noodle Soup with Coconut and Lime provides another international twist with aromatic herbs and customizable heat that complements this lemon soup’s bright, refreshing character.

Storing and Reheating Your Lemon Chicken Soup

Store leftover lemon chicken soup in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen overnight, making the next day’s lunch even more delicious. I recommend storing the soup and pasta separately if you know you’ll have leftovers, since the pasta can get mushy as it sits in the broth.

This soup freezes beautifully and will last for several months in the freezer. Just let it cool completely, then transfer to freezer-safe containers or bags. You can defrost it overnight in the refrigerator or reheat it straight from frozen. For stovetop reheating from frozen, heat over medium for 15-20 minutes, stirring occasionally. In the microwave, heat for 5-7 minutes, stirring halfway through. Note that leftover soup may need ½ to 1 cup additional broth when reheating since the pasta absorbs liquid as it sits.

What works for me when meal prepping this lemon chicken soup is cooking the pasta fresh each time I reheat a portion. This keeps the texture perfect and prevents the noodles from getting too soft. Just cook a small amount of orzo and stir it into your reheated bowl right before eating.

Common Questions About Making Lemon Chicken Soup

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