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Greek Lemon Chicken Soup

Greek lemon chicken soup in white bowl with fresh parsley and lemon slice
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Authentic Greek lemon chicken soup with tender chicken, bright fresh lemon, orzo pasta, and vegetables in a flavorful broth. Traditional comfort food ready in 50 minutes.

Ingredients

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  • 1 lb boneless, skinless chicken breasts
  • 6 cups chicken broth (low-sodium recommended)
  • 1 cup carrots, diced into small pieces
  • 1 cup celery, diced
  • 1 onion, chopped (yellow onion preferred)
  • 2 cloves garlic, minced
  • 1 cup orzo pasta (or white rice)
  • 2 large lemons, juiced and zested (about 1/4 cup juice)
  • 1 tsp dried oregano (Greek oregano preferred)
  • 1 tsp dried thyme
  • Salt and pepper to taste
  • 2 tbsp olive oil
  • Fresh parsley, chopped for garnish

Instructions

  1. Place chicken breasts in a large pot with 6 cups chicken broth. Bring to a gentle boil over medium-high heat, about 5 minutes.
  2. Reduce heat to medium-low and simmer chicken for 15-20 minutes until internal temperature reaches 165°F. Remove chicken and let cool for 5 minutes. Reserve the broth.
  3. Heat 2 tablespoons olive oil in another large pot over medium heat. Add chopped onion, diced carrots, and diced celery. Sauté for 5-7 minutes until vegetables soften.
  4. Stir in minced garlic and cook for 1 minute until fragrant. Don’t let it burn.
  5. Shred cooled chicken into bite-sized pieces using two forks. Add shredded chicken to pot with vegetables. Pour in reserved chicken broth.
  6. Add orzo pasta, lemon juice, lemon zest, dried oregano, and dried thyme. Season with salt and pepper. Stir well to combine.
  7. Bring soup to a gentle simmer over medium heat. Cook for 10-12 minutes, stirring occasionally, until orzo is tender. Taste and adjust seasoning. Garnish with fresh parsley.

Notes

  • Use fresh lemons for best flavor. Roll lemons on counter before juicing to extract more juice.
  • Chicken thighs can replace breasts for extra richness. Cook 20-25 minutes until done.
  • For freezing, don’t add orzo. Freeze broth and chicken for up to 3 months. Add fresh orzo when reheating.
  • If soup tastes too sour, balance with 1 teaspoon honey or add more broth.

Nutrition

Find it online: https://www.benefitiany.com/greek-lemon-chicken-soup/