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Bowl of Greek lemon chicken soup with orzo, garnished with fresh herbs.

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
Cook Time 40 minutes
Total Time 55 minutes
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.