Description
This comforting Greek Lemon Chicken Soup is a delightful blend of zesty lemon and tender chicken, perfect for warming chilly evenings.
Ingredients
Scale
- 2–3 boneless, skinless chicken breasts
- 6 cups low-sodium chicken broth
- 2 juicy fresh lemons (zested and juiced)
- 2 medium carrots, chopped
- 2 stalks celery, chopped
- 4 cloves garlic, minced
- 1/4 cup fresh dill, chopped
- 1 cup small pasta (such as orzo or ditalini) – optional
Instructions
- Chop the carrots and celery into bite-sized pieces. Mince the garlic and zest the lemons.
- Heat 1 tablespoon olive oil in a large pot over medium heat. Season the chicken breasts with salt and pepper, then sear them for about 5 minutes per side until golden brown. Remove from the pot.
- In the same pot, add the chopped carrots, celery, and minced garlic. Sauté for about 5 minutes until slightly softened.
- Pour in the chicken broth along with lemon zest. Bring to a gentle simmer before returning the seared chicken to the pot.
- After simmering for about 20 minutes or until cooked through, remove the chicken again and shred using two forks.
- Return shredded chicken back to the pot, squeeze in lemon juice to taste, stir in chopped dill, and let everything mingle together for another 5 minutes before serving.
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 33g
- Cholesterol: 90mg
Keywords: Customize your soup by adding your favorite vegetables. For a richer flavor, consider adding a splash of cream. Fresh herbs can elevate your dish; try parsley alongside dill.