Description
Warm your soul with this vibrant Greek Lemon Chicken Soup, featuring tender chicken, bright lemon flavors, and fresh herbs for a comforting meal any day of the week.
Ingredients
Scale
- 2–3 boneless, skinless chicken breasts (about 1.5 lbs)
- 6 cups low-sodium chicken broth
- Juice and zest of 2 fresh lemons
- 1 cup orzo pasta
- 2 medium carrots, chopped
- 2 celery stalks, chopped
- 2 tbsp olive oil
- Fresh dill or parsley for garnish
Instructions
- Chop the carrots, celery, and garlic. Rinse the chicken breasts under cold water and pat dry.
- In a large pot over medium heat, add olive oil. Sauté chopped carrots and celery until softened, about 5 minutes.
- Place the chicken breasts in the pot with vegetables. Pour in chicken broth and bring to a gentle boil. Simmer for 15-20 minutes until the chicken is fully cooked.
- Remove chicken from the pot using tongs or a slotted spoon. Allow to cool slightly, then shred into bite-sized pieces.
- Add orzo pasta directly into the simmering broth along with lemon juice and zest. Stir well and cook according to package instructions (about 8 minutes).
- Once orzo is cooked al dente, return shredded chicken to the pot along with freshly chopped dill or parsley. Stir before serving.
- Transfer to bowls and garnish with additional herbs if desired.
Nutrition
- Serving Size: 1 bowl (approximately 350g)
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
Keywords: For a boost of nutrients, consider adding fresh spinach during the last few minutes of cooking. This soup can also be made ahead of time; just reheat gently on the stove when ready to serve.