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Greek Lemon Chicken Soup

A delightful bowl of Greek Lemon Chicken Soup featuring zesty lemon, hearty chicken, and fresh vegetables, all cooked in one pot for easy cleanup.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Greek, Mediterranean
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb chicken breast, diced
  • 1 cup orzo or zucchini noodles Choose between orzo or zucchini noodles based on preference.
  • 4 cups chicken broth Use low-sodium broth if desired.
  • 1 lemon, juiced Freshly squeezed for best flavor.
  • 1 onion, chopped
  • 2 carrots, sliced
  • 2 celery stalks, chopped
  • 2 cloves garlic, minced Toast the garlic for added flavor.
  • to taste Salt and pepper
  • for garnish Fresh dill or parsley Adds aroma and a pop of color.

Method
 

Cooking
  1. In a large pot (stovetop) or Instant Pot, add the chicken breast, onion, carrots, celery, and garlic. Pour in the chicken broth and lemon juice.
  2. If using a stovetop, bring to a boil, then reduce heat and let it simmer for 20-30 minutes. For the Instant Pot, cook on high pressure for 10 minutes.
  3. Once cooked, shred the chicken and return it to the pot. If using orzo, add it to the soup and let it cook according to package instructions. For zucchini noodles, toss them in during the last few minutes.
  4. Season with salt and pepper to taste.
  5. Serve hot and garnish with fresh dill or parsley.

Notes

This soup keeps well in the fridge for 3-4 days, and can be frozen for up to 3 months. If it thickens too much after freezing, add a splash of broth when reheating.