Greek Lemon Chicken Soup with Orzo

introduction

The aroma of lemon and chicken simmering together can instantly bring comfort on a chilly day. I remember the first time I made Greek Lemon Chicken Soup with Orzo. It was a rainy afternoon, and the warmth enveloped my kitchen as the soup bubbled away. This recipe matters because it brings with it the warmth of home and the bright zest of lemon, blending simplicity and flavor in every spoonful. As you stand over the pot, you can already imagine the joy it will bring to your family. What makes this soup special is its ability to be both nourishing and refreshing, making it a favorite in my home.

why make this recipe

Greek Lemon Chicken Soup with Orzo is more than just a meal; it’s a comforting bowl of goodness. The combination of tender chicken, hearty vegetables, and zesty lemon elevates your typical chicken soup. It’s quick to prepare, making it perfect for busy weeknights or lazy weekends. Plus, you can easily customize this recipe to suit your dietary needs. Whether you’re looking for warmth on a cold day or a light option that still satisfies, this soup ticks all the boxes.

how to make Greek Lemon Chicken Soup with Orzo

Ingredients

• 1 lb chicken breast
• 1 cup orzo (or zucchini noodles for keto)
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 6 cups chicken broth
• Juice of 2 lemons
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Directions

1. In an Instant Pot or large pot, add the chicken, onion, carrots, celery, garlic, and chicken broth. Season with salt and pepper.
2. If using an Instant Pot, close the lid and cook on high pressure for 10 minutes. If using a stovetop, bring to a boil and simmer for 25-30 minutes until the chicken is cooked through.
3. Remove the chicken, shred it, and return it to the pot.
4. Stir in the orzo (or zucchini noodles) and cook until tender, about 10 minutes.
5. Add the lemon juice, and adjust seasoning as necessary.
6. Serve hot, garnished with fresh parsley.

how to serve Greek Lemon Chicken Soup with Orzo

This soup is best served hot, straight from the pot. You can enjoy it in a bowl with a sprinkle of fresh parsley on top for a pop of color and flavor. Pair it with a slice of crusty bread or a simple side salad to complete the meal.

how to store Greek Lemon Chicken Soup with Orzo

To store leftovers, let the soup cool completely. Then, place it in an airtight container and refrigerate for up to 3 days. If you want to keep it longer, you can freeze the soup for up to 2 months. Just remember that the orzo may absorb some broth once frozen and reheated, so you might need to add a little more broth when warming it up.

tips to make Greek Lemon Chicken Soup with Orzo

• For extra flavor, consider adding a bay leaf or some dried oregano while cooking the soup.
• If you prefer a thicker soup, you can add a tablespoon of cornstarch mixed with water after the chicken has been shredded.
• Adjust the amount of lemon juice according to your taste. If you love tart flavors, you can add more!

variation

For a different twist, you might try adding spinach or kale to the soup for added nutrients. If you’re looking for a gluten-free option, use rice instead of orzo.

FAQs

1. Can I use leftover chicken for this soup?

Yes, leftover rotisserie chicken works great! Just skip the initial cooking step and add shredded chicken directly to the broth.

2. Is this soup suitable for meal prep?

Absolutely! This soup keeps well and is perfect for making ahead of time for easy lunches throughout the week.

3. Can I make this soup vegan?

Yes, you can substitute the chicken with chickpeas and use vegetable broth instead of chicken broth for a vegan version.

Greek Lemon Chicken Soup with Orzo

A comforting and nourishing soup with tender chicken, hearty vegetables, and a zesty lemon flavor, perfect for busy weeknights or cozy weekends.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 6 servings

Course: Main Course, Soup

Cuisine: Greek

Calories: 320

Ingredients Method Notes

Ingredients

  

For the Soup

• 1 lb chicken breast Can use leftover rotisserie chicken.
• 1 cup orzo For a keto option, substitute with zucchini noodles.
• 1 medium onion, diced
• 2 medium carrots, diced
• 2 stalks celery, diced
• 4 cloves garlic, minced
• 6 cups chicken broth Can use vegetable broth for a vegan version.
• 2 large lemons, juiced Adjust according to taste.
• to taste salt and pepper To be seasoned according to preference.
• fresh parsley, chopped For garnishing.

Method

 

Preparation

1. In an Instant Pot or large pot, add the chicken, onion, carrots, celery, garlic, and chicken broth. Season with salt and pepper.

Cooking

1. If using an Instant Pot, close the lid and cook on high pressure for 10 minutes. If using a stovetop, bring to a boil and simmer for 25-30 minutes until the chicken is cooked through.
2. Remove the chicken, shred it, and return it to the pot.
3. Stir in the orzo (or zucchini noodles) and cook until tender, about 10 minutes.
4. Add the lemon juice, and adjust seasoning as necessary.
5. Serve hot, garnished with fresh parsley.

Notes

This soup is best served hot. Pair it with crusty bread or a simple side salad. For extra flavor, consider adding a bay leaf or some dried oregano while cooking. If you prefer a thicker soup, add a tablespoon of cornstarch mixed with water after the chicken has been shredded.