Lemon Chicken Soup Recipe

Introduction

Lemon Chicken Soup is a bright and comforting dish that combines tender chicken, fresh vegetables, and zesty lemon for a flavorful meal. Perfect for any season, this soup is easy to make and can be prepared on the stovetop, in a crockpot, or an Instant Pot.

Ingredients

• 1 tablespoon olive oil (or avocado oil, melted butter)
• 1 onion, chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 3 carrots, sliced
• 1 teaspoon dried thyme (or substitute with dried rosemary or basil)
• 1 teaspoon dried parsley
• 2 boneless chicken breasts or thighs
• 6 cups chicken broth (or bone broth, vegetable stock)
• 1 cup orzo pasta (or other small pasta, quinoa, rice, couscous; gluten-free options work too)
• Juice of 2 lemons
• Salt and pepper to taste
• Optional: fresh dill, parmesan rind, fresh spinach, zucchini noodles, cauliflower rice, extra vegetables

Instructions

1. Step 1: Heat olive oil in a large pot over medium heat. Sauté chopped onion, celery, and garlic until translucent and fragrant, about 4-5 minutes.
2. Step 2: Add sliced carrots, dried thyme, parsley, salt, and pepper. Stir to combine.
3. Step 3: Place the chicken breasts or thighs into the pot and pour in the chicken broth. Bring the mixture to a boil, then reduce heat and let simmer, covered, for about 20 minutes or until the chicken is cooked through.
4. Step 4: Remove and discard any bay leaves if used. Take the chicken out of the pot and shred it with two forks.
5. Step 5: Add the orzo pasta to the simmering broth and cook until tender, about 8-10 minutes.
6. Step 6: Return the shredded chicken to the pot. Stir in the lemon juice and adjust seasoning with salt and pepper as needed.
7. Step 7: If using, stir in fresh spinach or other optional vegetables and allow to wilt before serving. Serve hot.

Tips & Variations

• Substitute chicken thighs for a richer soup due to the higher fat content.
• Use pre-cooked or rotisserie chicken to cut down cooking time; reduce raw chicken cooking time if using this method.
• Fresh herbs can be used instead of dried—double the amount for a more vibrant flavor.
• Try zucchini noodles or cauliflower rice as a low-carb alternative to pasta.
• Add a parmesan rind while cooking for extra depth of flavor; remove before serving.
• For a vegetarian version, substitute beans for chicken and use vegetable broth.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave until warmed through. If the soup thickens after storing, add a splash of broth or water when reheating to loosen it.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup in a crockpot?

Yes, you can make Lemon Chicken Soup in a crockpot. Simply sauté the vegetables first, then place them in the crockpot along with whole chicken breasts, broth, and spices. Cook on low for 8 hours. Shred the chicken before serving, and add pasta towards the end of cooking if desired.

Can I use leftover cooked chicken?

Absolutely! Using pre-cooked shredded chicken can save time. Add it to the soup after the broth has simmered and the pasta is cooked. This will help cut the cooking time in half.

Lemon Chicken Soup Recipe

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4.7 from 74 reviews

Greek Lemon Chicken Soup is a bright, comforting, and easy-to-make soup featuring tender chicken, fresh vegetables, and a zesty lemon broth. Perfect for a wholesome meal, this soup is versatile, allowing you to use chicken breasts or thighs and customize with your favorite herbs, pastas, or low-carb options like zoodles or cauliflower rice.

• Author: nova
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Greek

Ingredients

Scale 1x2x3x

Soup Base

• 1 tablespoon olive oil (or avocado oil or melted butter)
• 1 medium onion, diced
• 2 stalks celery, diced
• 2–3 garlic cloves, minced
• 3 medium carrots, diced
• 2 teaspoons dried thyme (or fresh thyme, doubled if fresh)
• 1 teaspoon dried parsley (or substitute with dried rosemary or basil)
• 2 bay leaves
• 6 cups chicken broth (or bone broth, vegetable stock)
• 1 to 1.5 lbs boneless chicken breasts or thighs

Pasta and Add-ins

• 3/4 cup orzo pasta (or any short grain pasta, gluten-free pasta, quinoa, rice, or couscous)
• Juice of 2 lemons (about 1/4 cup freshly squeezed lemon juice)

Optional Additions

• 1–2 cups chopped baby spinach
• Cauliflower rice (as a low-carb substitute or addition)
• Parmesan cheese rind (to add during cooking)
• Fresh dill (to taste)

Instructions

1. Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add diced onion, celery, and minced garlic, sautéing until vegetables are translucent and fragrant, about 5 minutes.
2. Add Carrots and Spices: Stir in diced carrots, dried thyme, dried parsley, and bay leaves, cooking for another minute to release their aroma.
3. Add Chicken and Broth: Place the boneless chicken breasts or thighs into the pot. Pour in the chicken broth, ensuring the chicken is submerged, then bring the mixture to a boil. Reduce heat to low, cover, and let simmer until chicken is cooked through, approximately 20-25 minutes.
4. Remove and Shred Chicken: Once the chicken is fully cooked, remove it carefully from the pot and discard the bay leaves. Shred the chicken using two forks or chop finely.
5. Cook the Pasta: Add the orzo pasta directly into the simmering soup. Cook until al dente, about 8-10 minutes, stirring occasionally to prevent sticking.
6. Return Chicken to Soup: Add the shredded chicken back into the pot, stirring it into the soup to combine thoroughly.
7. Add Lemon Juice and Optional Greens: Remove the pot from heat and stir in the freshly squeezed lemon juice. If desired, add chopped baby spinach or other greens at this stage and stir until just wilted by the heat of the soup.
8. Serve: Ladle the hot soup into bowls. Optionally, top with grated Parmesan or feta cheese for extra flavor. Enjoy your bright and nourishing Greek Lemon Chicken Soup!

Notes

• You can substitute olive oil with avocado oil or melted butter.
• Chicken thighs will add richer flavor due to higher fat content; breasts offer leaner protein.
• Use cooked or leftover chicken to reduce cook time by half.
• Herbs can be swapped—fresh herbs require doubling the amount called for with dried.
• Any short-grain pasta or grain like quinoa, rice, or couscous work well instead of orzo.
• For low-carb options, replace pasta with zucchini noodles or cauliflower rice.
• Add a Parmesan rind during cooking for deeper flavor and remove before serving.
• Try adding other vegetables like green beans or extra carrots for a heartier soup.
• You can prepare this soup in an Instant Pot, crockpot, or on the stovetop, adjusting cook times accordingly.
• For crockpot: sauté veggies, place chicken on top, add broth and spices, cook on low for 8 hours.
• This recipe is not suitable for creamy versions as lemon juice may cause curdling.

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