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Warm, bright, and just a little tangy — this Greek lemon chicken soup is the kind of bowl that feels like a hug on busy weeknights or a gentle pick-me-up when someone’s under the weather. It’s essentially a quicker, lighter take on classic avgolemono: chicken simmered in a lemon-scented broth with tender orzo (swap for zucchini noodles to keep it low-carb). Make it when you want cozy comfort without fuss, or double it for a crowd — leftovers reheat beautifully.
What makes this recipe special
This soup marries simple pantry staples with fresh lemon to create a bright, comforting broth that’s ready in about 30 minutes. It’s kid-friendly, budget-conscious, and easy to adapt for low-carb or gluten-free diets. The orzo adds a satisfying bite, while the lemon keeps the flavors lively.
“So fresh and easy — the whole family asked for seconds. The lemon makes it feel homemade in the best way.” — a satisfied home cook
If you enjoy hearty broths, you might also like exploring other comforting recipes like chicken and cabbage soups for a different texture and flavor profile.
How this recipe comes together
Start by sautéing aromatics, brown your chicken briefly to develop flavor, then simmer everything in chicken broth until the orzo is tender and the chicken is cooked through. Finish with lemon juice and zest so the citrus stays bright. Shred the chicken right in the pot for easy serving. This method keeps hands-on time short and maximizes flavor with minimal effort.
What you’ll need
2 tablespoons olive oil, 1 onion, diced, 3 cloves garlic, minced, 1 pound boneless, skinless chicken breast, 6 cups chicken broth, 1 cup orzo (or zucchini noodles for low carb), 1 lemon, juiced and zested, 1 teaspoon dried oregano, Salt and pepper, to taste, Fresh parsley, for garnish
Substitution tips:
- Orzo swap: Use gluten-free orzo or short rice for gluten-free; zucchini noodles or shirataki noodles keep it low-carb.
- Broth: Use low-sodium chicken broth to better control salt, or homemade broth for deeper flavor.
- Herbs: Fresh oregano or dill gives a brighter finish if you have them on hand.
Step-by-step instructions
- Heat 2 tablespoons olive oil in a large pot over medium heat. Add the diced onion and minced garlic and sauté until softened, about 3–4 minutes.
- Add the 1 pound chicken breast to the pot and brown briefly on each side — you’re building flavor; it doesn’t need to be fully cooked through.
- Pour in 6 cups chicken broth and bring the mixture to a gentle boil.
- Stir in 1 cup orzo (or add zucchini noodles toward the end if using), the juice and zest of 1 lemon, and 1 teaspoon dried oregano.
- Reduce heat to a simmer and cook until the orzo is tender and the chicken is fully cooked, about 15–20 minutes (zucchini noodles only need 3–5 minutes).
- Remove the chicken, shred it with two forks, then return the shredded meat to the pot. Season with salt and pepper to taste.
- Ladle into bowls and garnish with chopped fresh parsley. Serve hot.
Best ways to enjoy it
Serve this lemon chicken soup with a crisp green salad or warm crusty bread for dunking. For contrasting textures, top bowls with toasted pine nuts or a spoonful of Greek yogurt. It’s perfect for light lunches, weeknight dinners, or as a starter for a Mediterranean-inspired meal. For a heartier bowl, stir in chopped spinach or add a side of roasted vegetables.
You can also branch into related comfort-soup territory when hosting seasonal menus — try pairing it with a slaw or exploring cabbage chicken soup variations for a different take.
Storage and reheating tips
- Fridge: Store leftover soup in an airtight container for up to 3–4 days. If you used orzo, it will continue to absorb liquid — you may want to add a splash of broth when reheating.
- Freezing: Freeze in portioned containers for up to 3 months. For best texture, freeze the broth and shredded chicken separately from any pasta; add pasta when reheating.
- Reheating: Gently reheat on the stovetop over low heat, stirring occasionally. If the soup seems thick, loosen with extra chicken broth or water and re-season with a squeeze of lemon.
Helpful cooking tips
- Don’t overcook the orzo: It will swell and soften quickly; check it a few minutes before the suggested time.
- Keep the lemon bright: Add lemon juice at the end of cooking so the acid doesn’t become muted. Zest early for aromatic oils, but juice last.
- Shred hot for ease: Shred the chicken while it’s still warm — it’s faster and you retain more moisture.
- Low-sodium control: If using store-bought broth, start with less salt and adjust after simmering.
Creative twists
- Avgolemono-style: For a creamier, traditional avgolemono, whisk 2 eggs with lemon juice and temper with hot broth before stirring into the pot (heat gently; don’t boil).
- Veg-forward: Add diced carrots and celery with the onion for a classic mirepoix base.
- Spicy: A pinch of red pepper flakes or a dash of harissa will add warmth without overpowering the lemon.
- Vegetarian: Swap chicken for firm tofu and use vegetable broth; add white beans for protein.
Helpful answers
Q: Can I make this soup in a slow cooker?
A: Yes. Brown the chicken first for better flavor, then combine all ingredients (add zucchini noodles in the last 30 minutes) and cook on low for 4–5 hours. Add lemon juice at the end.
Q: How can I keep the orzo from getting mushy?
A: Cook the orzo separately and add just before serving, or reduce the cook time in the soup by checking a few minutes early. Alternatively, use zucchini noodles which hold texture better.
Q: Is this similar to avgolemono?
A: It’s a lighter, quicker cousin — avgolemono traditionally uses an egg-lemon emulsion for a silky finish. This recipe keeps things simple but can be adapted to avgolemono by tempering eggs into the hot broth.
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- chicken and cabbage soups
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Greek Lemon Chicken Soup
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free, Low-Carb
Description
A warm and bright Greek lemon chicken soup that combines tender chicken, orzo, and a zesty lemon broth — perfect for busy weeknights or a comforting pick-me-up.
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 pound boneless, skinless chicken breast
- 6 cups chicken broth
- 1 cup orzo (or zucchini noodles for low carb)
- 1 lemon, juiced and zested
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions
- Heat 2 tablespoons olive oil in a large pot over medium heat. Add the diced onion and minced garlic and sauté until softened, about 3–4 minutes.
- Add the 1 pound chicken breast to the pot and brown briefly on each side.
- Pour in 6 cups chicken broth and bring the mixture to a gentle boil.
- Stir in 1 cup orzo (or add zucchini noodles toward the end if using), the juice and zest of 1 lemon, and 1 teaspoon dried oregano.
- Reduce heat to a simmer and cook until the orzo is tender and the chicken is fully cooked, about 15-20 minutes.
- Remove the chicken, shred it with two forks, then return the shredded meat to the pot. Season with salt and pepper to taste.
- Ladle into bowls and garnish with chopped fresh parsley. Serve hot.
Notes
Store leftover soup in an airtight container for up to 3–4 days. For best texture, freeze the broth and shredded chicken separately from any pasta.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg