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
Scale
- 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