Description
This Greek Lemon Chicken Soup is light, nourishing, and full of bright Mediterranean flavor. Tender vegetables, delicate orzo, shredded chicken, and fresh lemon juice come together in a comforting broth that’s perfect for dinner or meal prep. Ready in just over 30 minutes, it’s an easy recipe you’ll want to make again and again.
Ingredients
1 1/2 cups celery, chopped
2 cups carrots, chopped
64 ounces low-sodium chicken broth
1 cup dry orzo pasta
3 cups cooked chicken breast, chopped or shredded
3/4 cup freshly squeezed lemon juice (about 3 lemons)
2 teaspoons sea salt, plus more to taste
1 teaspoon dried basil
1 teaspoon dried thyme
2 teaspoons dried oregano
1/2 teaspoon dried rosemary
Freshly ground black pepper, to taste
Instructions
- Sauté the vegetables
In a large pot or Dutch oven, add about 1/2 cup of the chicken broth over medium heat. Add the chopped celery and carrots. Sauté for 5–6 minutes, stirring occasionally, until softened and fragrant. - Add remaining ingredients
Pour in the rest of the chicken broth. Add the orzo, shredded chicken, fresh lemon juice, sea salt, basil, thyme, oregano, rosemary, and black pepper. Stir well to combine. - Bring to a boil
Increase the heat to high and bring the soup to a gentle boil. - Cook the orzo
Reduce heat to medium-high and simmer for about 8 minutes, or until the orzo is tender but not overcooked. - Adjust consistency and seasoning
Turn off the heat. If you prefer a thinner, more brothy soup, add a splash of hot water or additional broth. Taste and adjust salt and pepper as needed. - Rest before serving
Let the soup sit for 5–10 minutes before serving to allow the flavors to meld. - Storage and reheating
Allow the soup to cool completely before transferring to an airtight container. Store in the refrigerator for up to 4 days. When reheating, add a bit of water or broth to loosen the soup, as the orzo will absorb liquid over time.
Notes
- Rotisserie Chicken Shortcut: Using pre-cooked rotisserie chicken saves time and adds extra flavor. Simply shred the breast meat and measure 3 cups.
- Make It Gluten-Free: Swap the orzo for gluten-free pasta or cooked white rice.
- Freezing Tip: If freezing, consider cooking and storing the orzo separately to prevent it from becoming too soft.
- Extra Lemon Flavor: For an even brighter finish, add a small squeeze of fresh lemon just before serving.
- Herb Adjustment: If you prefer fresh herbs, use 1 tablespoon fresh oregano and 1 teaspoon each of fresh thyme and basil.
- Prep Time: 5 min
- Cook Time: 30 min