Greek Lemon Chicken Soup
A comforting Greek dish featuring a delightful combination of chicken, fresh herbs, and zesty lemon, perfect for any occasion.
Ingredients
Main Ingredients
- 1 pound boneless, skinless chicken breast
- 6 cups chicken broth Use low-sodium for better control on saltiness.
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, sliced
- 2 stalks celery, diced
- 1 cup orzo or rice Orzo is commonly used.
- 2 large lemons, juice
- 1 lemon zest
- 1/4 cup fresh dill, chopped
- 1/4 cup fresh parsley, chopped
- Salt and pepper, to taste
- 2 tablespoons olive oil For sautéing.
Instructions
Preparation
- In a large pot, heat olive oil over medium heat. Add diced onion, garlic, carrots, and celery. Sauté for about 5 minutes or until vegetables soften.
- Add the chicken broth to the pot and bring it to a boil.
- Lower the heat and add the chicken breasts. Simmer for about 15-20 minutes until the chicken is cooked through.
- Remove the chicken from the pot and let it cool slightly. Shred the chicken into bite-sized pieces, discarding any fat.
- Bring the pot back to a boil and add the orzo or rice. Cook according to package instructions, typically about 8-10 minutes.
- Once the orzo or rice is cooked, return the shredded chicken to the pot.
- Stir in the lemon juice, lemon zest, fresh dill, and parsley. Season with salt and pepper to taste.
- Allow the soup to heat through for a couple of minutes. Serve hot.
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Notes
For a creamier texture, stir in a splash of cream before serving. Feel free to customize with additional vegetables or grains as desired.