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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.

Ingredients

Scale

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.

Keywords: Greek lemon chicken soup, chicken soup, lemon chicken soup recipe, healthy chicken soup, chicken and lemon broth, easy chicken soup, Greek cuisine, chicken and pasta soup

Find it online: https://tastybynova.com/lemon-chicken-soup-recipe/