Ingredients
Equipment
Method
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.
Notes
🧊 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.
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.