Greek Lemon Chicken Soup

I discovered Greek Lemon Chicken Soup during a trip to Athens five years ago, and I’ve been obsessed with recreating that bright, comforting flavor ever since. This traditional avgolemono-style soup combines tender chicken with tangy lemon and fluffy orzo pasta in a silky broth that tastes both light and satisfying.

My grandmother used to say that the best soups tell a story, and this Greek lemon chicken soup certainly does. I remember the first time I made it for my family on a rainy Sunday afternoon. The kitchen smelled incredible as the lemon zest released its oils into the steaming broth. Everyone asked for seconds because the combination of citrus brightness and savory chicken creates something truly special. This lemon chicken soup recipe has become my answer to both winter colds and summer cravings because it works in every season. The fresh herbs, tender vegetables, and zesty finish make it feel nourishing without being heavy.

What You’ll Need for This Soup

I always use fresh lemons for this Greek lemon chicken soup because bottled juice simply can’t match the bright, aromatic flavor of freshly squeezed citrus. Pro tip: roll your lemons on the counter before juicing to get more juice out of each one.

• 1 lb boneless, skinless chicken breasts
• 6 cups chicken broth (low-sodium gives you better control over seasoning)
• 1 cup carrots, diced (cut into small, even pieces)
• 1 cup celery, diced
• 1 onion, chopped (yellow onion adds sweetness)
• 2 cloves garlic, minced
• 1 cup orzo pasta (rice-shaped pasta, or substitute with white rice)
• 2 large lemons, juiced and zested (about 1/4 cup juice total)
• 1 tsp dried oregano (Greek oregano is preferred)
• 1 tsp dried thyme
• Salt and pepper to taste
• 2 tbsp olive oil
• Fresh parsley, chopped for garnish (adds color and freshness)

Step-by-Step Cooking Instructions

Step 1: Prepare the Chicken Place the chicken breasts in a large pot and pour 6 cups of chicken broth over them. Bring the broth to a gentle boil over medium-high heat. You’ll see small bubbles breaking the surface when it’s ready. This should take about 5 minutes.

Step 2: Cook the Chicken Once boiling, reduce the heat to medium-low to maintain a gentle simmer. Cook the chicken for 15-20 minutes until it reaches an internal temperature of 165°F. The chicken should feel firm when pressed with tongs and no longer look pink in the center. Remove the chicken from the pot and set it on a cutting board to cool for 5 minutes. Don’t discard the broth because that’s the flavorful base of your Greek lemon chicken soup.

Step 3: Sauté the Vegetables While the chicken cools, heat 2 tablespoons of olive oil in another large pot over medium heat. Add the chopped onion, diced carrots, and diced celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables soften and the onion turns translucent. The carrots should be slightly tender but still have a bit of bite.

Step 4: Add Garlic Stir in the minced garlic and cook for 1 minute until it becomes fragrant and fills your kitchen with that wonderful aroma. Be careful not to let it burn or turn brown, as that creates bitterness in your lemon chicken soup.

Step 5: Combine Ingredients Shred the cooled chicken into bite-sized pieces using two forks. Add the shredded chicken back to the pot with the sautéed vegetables. Pour in the reserved chicken broth from cooking the chicken. Stir everything together so the flavors start melding.

Step 6: Add Pasta and Seasonings Add the orzo pasta, lemon juice, lemon zest, dried oregano, and dried thyme to the pot. Season with salt and pepper to taste. Stir well to distribute all the ingredients evenly throughout the Greek lemon chicken soup.

Step 7: Simmer to Perfection Bring the soup to a gentle simmer over medium heat. Cook for 10-12 minutes, stirring occasionally, until the orzo pasta is tender and cooked through. The pasta should be soft but still have a slight firmness when you bite into it. Taste and adjust seasoning if needed. The lemon flavor should be bright but not overpowering.

Delicious Sides to Serve

This Greek lemon chicken soup pairs wonderfully with Mediterranean-inspired sides that complement its bright, citrusy flavors.

Warm Crusty Bread: A rustic baguette or sourdough loaf is perfect for dipping into the lemony broth and soaking up every flavorful drop.

Greek Salad: Fresh cucumbers, tomatoes, red onion, Kalamata olives, and feta cheese with olive oil dressing add crisp texture and authentic Greek flavors.

Pita Bread with Hummus: Soft, warm pita triangles with creamy hummus create a satisfying contrast to the light, tangy soup.

Roasted Lemon Potatoes: Greek-style roasted potatoes with lemon, olive oil, and oregano echo the soup’s flavors and add heartiness.

Spanakopita: Flaky spinach and feta pastries bring rich, savory notes that balance the bright acidity of the lemon chicken soup perfectly.

More Mediterranean-Inspired Soups

This Greek Lemon Chicken Soup brings bright, tangy flavors and comforting warmth to the table. For another Greek lemon soup, the traditional Avgolemono Soup showcases the classic preparation with silky egg-lemon finish. Add healing spices with the Lemon Ginger Turmeric Chicken Soup, or keep it classic with Homemade Chicken Noodle Soup.

Pair with Garlic Rosemary Focaccia Muffins or serve alongside Hot Honey Feta Chicken for a Mediterranean feast.

Storage and Reheating Tips

I recommend storing this Greek lemon chicken soup in airtight containers in the refrigerator where it stays fresh for 3-4 days. The flavors actually deepen overnight, making leftovers taste even better the next day.

When reheating, warm the soup gently on the stovetop over medium-low heat, stirring occasionally until heated through. If the orzo has absorbed too much liquid, add a splash of chicken broth to restore the soupy consistency. You can also reheat individual portions in the microwave for 2-3 minutes, stirring halfway through.

Pro tip: If you plan to freeze this soup, cook it without the orzo pasta. The pasta can become mushy when frozen and thawed. Freeze the broth, chicken, and vegetables for up to 3 months in freezer-safe containers. When ready to serve, thaw overnight in the fridge, reheat, then add fresh orzo and cook for 10-12 minutes. This keeps the texture perfect in your Greek lemon chicken soup.

Frequently Asked Questions

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