Greek Lemon Chicken Soup
A delightful and comforting soup combining tender chicken, zesty lemon, and wholesome vegetables, perfect for any time of year.
Ingredients
Main Ingredients
- 1 lb chicken breast Fresh, can use thighs for more flavor.
- 4 cups chicken broth Low sodium recommended.
- 1 onion, chopped Medium-sized onion works well.
- 2 carrots, diced Adds sweetness.
- 2 celery stalks, diced For added flavor.
- 2 lemons, juiced Freshly squeezed for best flavor.
- 1 cup orzo or rice Can use any small pasta.
- 2 cloves garlic, minced Adds depth of flavor.
- to taste Salt and pepper Adjust based on preference.
- for garnish Fresh parsley Chopped for topping.
Instructions
Preparation
- Heat the instant pot on the sauté setting.
- Add chopped onions, diced carrots, celery, and minced garlic. Cook for about 5 minutes, stirring occasionally, until the vegetables are tender.
- Add chicken breast to the pot, then pour in the chicken broth and lemon juice. Season with salt and pepper, and stir gently.
Cooking
- Secure the lid of the instant pot and set to cook on high pressure for 10 minutes.
- Once the cooking time is complete, perform a quick release.
- Carefully remove the lid, take out the chicken breast, and shred it using two forks.
- Add orzo or rice to the pot, close the lid, and cook for an additional 7-10 minutes, or until the pasta is cooked to your liking.
- Stir in the shredded chicken back into the soup and adjust seasoning if needed.
Serving
- Serve the soup hot, garnished with fresh parsley.
- Pair with crusty bread or a side salad.
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Notes
Keep the soup hot in a slow cooker for gatherings. Adjust the soup thickness by varying the amount of orzo or rice. Fresh herbs like dill or thyme can enhance the flavor.