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Bowl of Greek lemon chicken soup with orzo pasta, shredded chicken, vegetables, and fresh parsley garnish

Greek Lemon Chicken Soup

Comforting Greek Lemon Chicken Soup infused with bright fresh lemons, tender shredded chicken, hearty vegetables, and aromatic Mediterranean herbs. Ready in 50 minutes.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 portions
Course: Dinner, Main Course, Soup
Cuisine: Greek, Mediterranean
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb boneless, skinless chicken breasts
  • 6 cup chicken broth preferably low-sodium
  • 1 cup carrots diced
  • 1 cup celery diced
  • 1 onion chopped
  • 2 clove garlic minced
  • 1 cup orzo pasta or rice
  • 2 large lemons juiced and zested
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • salt and pepper to taste
  • fresh parsley chopped, for garnish
  • 1 tbsp olive oil for sautéing

Equipment

  • Large pot for simmering chicken
  • Large bowl or measuring cup for reserving broth
  • Cutting board and knife
  • Ladle

Method
 

  1. Place the chicken breasts in a large pot and cover with chicken broth. Bring to a gentle boil, then reduce heat and simmer until the chicken is cooked through and registers 165°F on an instant-read thermometer, about 15 to 20 minutes. Remove the chicken from the pot and allow it to cool. Pour the broth into a large bowl and set aside.
  2. In the same pot (now empty), heat olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté until softened, about 5 to 7 minutes.
  3. Stir in the minced garlic and sauté for an additional minute until fragrant.
  4. Shred the cooled chicken using two forks and add it back into the pot with the sautéed vegetables.
  5. Pour in the orzo pasta and all of the reserved chicken broth. Add the lemon juice, lemon zest, dried oregano, and dried thyme. Season with salt and pepper to taste.
  6. Allow the soup to simmer for approximately 10 to 12 minutes, or until the orzo is tender and cooked through. The orzo should be al dente with a slight bite. Taste and adjust seasoning as needed.
  7. Ladle into bowls, drizzle with olive oil if desired, and garnish with freshly chopped parsley. Serve hot.

Notes

Always use fresh lemons rather than bottled lemon juice. The zest is especially important for adding brightness and aroma. Orzo absorbs liquid as the soup sits, so add more chicken broth when reheating to reach desired consistency. For a shortcut, use rotisserie chicken and skip the poaching steps, simply shred and add during Step 4. Use low-sodium chicken broth to control sodium levels. For a creamy version, stir in a splash of heavy cream or coconut milk at the end. Add fresh dill, basil, or extra thyme to elevate the herb profile. For a spicier version, add crushed red pepper flakes.