🎉 Introduction
This Greek Lemon Chicken Soup is the perfect combination of cozy comfort and refreshing brightness. Known for its soothing broth, tender chicken, hearty orzo, and fresh citrus flavor, this soup brings warmth and energy with every spoonful. The blend of garlic, carrots, celery, onion, and gentle herbs creates a deeply flavorful base, while the lemon adds a vibrant lift that sets this soup apart from all others.
It is simple enough for an easy weeknight dinner, nourishing enough for sick days, and elegant enough for sharing with guests. No matter how you prepare it—on the stovetop, in the crockpot, or in the Instant Pot—it delivers a warm, revitalizing, Mediterranean-inspired bowl of comfort.
🧰 Equipment Needed
- Soup pot or Dutch oven
- Knife & cutting board
- Wooden spoon
- Measuring cups & spoons
- Ladle
- Crockpot (optional)
- Instant Pot (optional)
🛒 Ingredients
Chicken
- 1 ½ lbs boneless, skinless chicken breasts
Vegetables
- 2 cups carrots, diced
- ½ cup celery, chopped
- 1 cup onion, chopped
- 1 tbsp garlic, minced
- 2 bay leaves
- ½ tsp dried parsley
- ¼ tsp dried thyme
Broth
- 6 cups low-sodium chicken broth
Pasta
- 1 cup dry orzo pasta
Seasonings
- ½ tsp black pepper
- ¼ tsp salt
Oil
- 1 tbsp olive oil
Fresh Flavor
- ½ cup fresh lemon juice
👩🍳 Directions
Step 1: Sauté the aromatics
Heat olive oil in a large soup pot over medium heat. Add onion, carrots, and celery, and cook for 5–6 minutes, stirring until the vegetables soften. Add garlic and cook for an additional 1 minute to release its aroma.
Step 2: Add the chicken and broth
Place chicken breasts directly into the pot. Add bay leaves, dried parsley, dried thyme, salt, and black pepper. Pour in the chicken broth and gently stir everything together.
Step 3: Simmer and shred the chicken
Cover and simmer for 20 minutes, or until the chicken is cooked through and tender. Remove the chicken, shred it with two forks, and return it to the soup.
Step 4: Cook the orzo
Add the dry orzo to the pot. Simmer for 8–10 minutes, stirring occasionally to prevent sticking.
Step 5: Add the lemon flavor
Turn off the heat. Stir in fresh lemon juice, adjusting the amount based on how bright and citrusy you want the soup to be.
Step 6: Serve warm
Remove bay leaves. Ladle the soup into bowls and garnish with parsley or black pepper if desired.
🍽️ Servings & Timing
- Servings: 6–8
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
🧊 Storage & Reheating
Refrigerator
Store for 3–4 days. Orzo absorbs liquid, so add extra broth when reheating.
Freezer
Freeze the soup before adding orzo for best texture.
Reheating
Warm slowly over low heat. Add broth or water as needed.
🥄 Variations
1. Creamy Version
Stir in a splash of heavy cream or coconut milk.
2. Avgolemono-Style (Egg-Thickened)
Whisk warm broth with an egg yolk for a richer texture.
3. Add Greens
Spinach or kale stirred in at the end adds nutrients and color.
4. Low-Carb Version
Swap orzo for cauliflower rice.
5. Extra Lemon Flavor
Add lemon zest or extra lemon juice for a brighter soup.
6. Mediterranean Twist
Add fresh dill, basil, or oregano.
7. Spicy Version
Add red pepper flakes or sliced chili.
8. Vegetarian Version
Use vegetable broth and replace chicken with chickpeas.
9. Protein Boost
Add shredded rotisserie chicken or cooked turkey.
10. Rice Instead of Orzo
Replace orzo with jasmine, basmati, or white rice.
❓ 10 FAQs
1. Can I use rotisserie chicken?
Yes—add it after the orzo cooks.
2. Can I make this soup without pasta?
Absolutely—it’s delicious as a broth-only lemon chicken soup.
3. Does it freeze well?
It freezes perfectly without orzo.
4. Can I use bottled lemon juice?
Fresh lemon juice gives the best flavor.
5. What pasta can I substitute for orzo?
Ditalini, small shells, or Israeli couscous all work well.
6. Can I make this creamy?
Yes—add heavy cream or coconut milk.
7. What herbs taste best?
Parsley, thyme, oregano, or dill.
8. Can I make it spicy?
Add chili flakes or fresh jalapeño slices.
9. Why is my soup too thick?
Orzo absorbs broth—add more liquid to thin.
10. Can I double the recipe?
Yes—this recipe scales wonderfully.
🏁 Conclusion
This Greek Lemon Chicken Soup is the perfect combination of comfort, nourishment, and bright Mediterranean flavor. The tender chicken, soft vegetables, warm broth, and refreshing lemon create a balance that is cozy but not heavy. Whether you are cooking for your family, recovering from a long day, or craving something light and soothing, this soup delivers every time.
Easy to prepare, customizable, and absolutely delicious — this is a recipe you’ll want to make again and again all year long.
Greek Lemon Chicken Soup – Bright, Cozy & Nourishing (Stovetop | Crockpot | Instant Pot)
Ingredients
Equipment
Method
- Heat olive oil in a large soup pot over medium heat. Add onion, carrots, and celery, and cook for 5–6 minutes, stirring until the vegetables soften. Add garlic and cook for an additional 1 minute to release its aroma.
- Place chicken breasts directly into the pot. Add bay leaves, dried parsley, dried thyme, salt, and black pepper. Pour in the chicken broth and gently stir everything together.
- Cover and simmer for 20 minutes, or until the chicken is cooked through and tender. Remove the chicken, shred it with two forks, and return it to the soup.
- Add the dry orzo to the pot. Simmer for 8–10 minutes, stirring occasionally to prevent sticking.
- Turn off the heat. Stir in fresh lemon juice, adjusting the amount based on how bright and citrusy you want the soup to be.
- Remove bay leaves. Ladle the soup into bowls and garnish with parsley or black pepper if desired.
Notes
Refrigerator Store for 3–4 days. Orzo absorbs liquid, so add extra broth when reheating. Freezer Freeze the soup before adding orzo for best texture. Reheating Warm slowly over low heat. Add broth or water as needed. 🥄 Variations
1. Creamy Version Stir in a splash of heavy cream or coconut milk. 2. Avgolemono-Style (Egg-Thickened) Whisk warm broth with an egg yolk for a richer texture. 3. Add Greens Spinach or kale stirred in at the end adds nutrients and color. 4. Low-Carb Version Swap orzo for cauliflower rice. 5. Extra Lemon Flavor Add lemon zest or extra lemon juice for a brighter soup. 6. Mediterranean Twist Add fresh dill, basil, or oregano. 7. Spicy Version Add red pepper flakes or sliced chili. 8. Vegetarian Version Use vegetable broth and replace chicken with chickpeas. 9. Protein Boost Add shredded rotisserie chicken or cooked turkey. 10. Rice Instead of Orzo Replace orzo with jasmine, basmati, or white rice. ❓ 10 FAQs
1. Can I use rotisserie chicken? Yes—add it after the orzo cooks. 2. Can I make this soup without pasta? Absolutely—it’s delicious as a broth-only lemon chicken soup. 3. Does it freeze well? It freezes perfectly without orzo. 4. Can I use bottled lemon juice? Fresh lemon juice gives the best flavor. 5. What pasta can I substitute for orzo? Ditalini, small shells, or Israeli couscous all work well. 6. Can I make this creamy? Yes—add heavy cream or coconut milk. 7. What herbs taste best? Parsley, thyme, oregano, or dill. 8. Can I make it spicy? Add chili flakes or fresh jalapeño slices. 9. Why is my soup too thick? Orzo absorbs broth—add more liquid to thin. 10. Can I double the recipe? Yes—this recipe scales wonderfully. 🏁 Conclusion This Greek Lemon Chicken Soup is the perfect combination of comfort, nourishment, and bright Mediterranean flavor. The tender chicken, soft vegetables, warm broth, and refreshing lemon create a balance that is cozy but not heavy. Whether you are cooking for your family, recovering from a long day, or craving something light and soothing, this soup delivers every time. Easy to prepare, customizable, and absolutely delicious — this is a recipe you’ll want to make again and again all year long.
