Greek Lemon Chicken Soup
A comforting Greek dish featuring tender chicken, vibrant lemon flavors, and delicious vegetables, perfect for cozy dinners or family gatherings.
Ingredients
Main Ingredients
- 1 lb chicken breast, diced Use boneless and skinless for ease of preparation.
- 1 cup orzo (or zucchini noodles for keto/low carb) Orzo provides a traditional texture; zucchini noodles offer a low-carb alternative.
- 4 cups chicken broth Homemade broth elevates flavor.
- 1 cup carrots, diced Fresh or frozen can be used.
- 1 cup celery, diced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 lemons, juiced Add more to taste if desired.
- to taste salt and pepper Adjust according to personal preference.
- for garnish fresh parsley, chopped
Instructions
Preparation
- Chop your vegetables: onions, garlic, carrots, and celery.
- Slice the chicken breast into manageable pieces.
Cooking
- In a large pot, sauté onions, garlic, carrots, and celery until softened.
- Add the diced chicken and cook until no longer pink.
- Add chicken broth and bring to a simmer.
- Stir in the orzo (or zucchini noodles) and cook until tender, about 10-12 minutes.
- Stir in the lemon juice and season with salt and pepper.
- Garnish with fresh parsley before serving.
Notes
The soup can be made ahead of time and stored in the refrigerator for 3-4 days. To store, let it cool completely before transferring to an airtight container. For longer storage, freeze portions for up to three months. When reheating, add a splash of broth or water to regain desired consistency.