Greek Lemon Chicken Soup
A cozy bowl of Greek Lemon Chicken Soup made with tender chicken, zesty lemon, and fragrant dill in a hearty broth, perfect for busy weeknights.
Ingredients
Main Ingredients
- 1 pound chicken breast Can use shredded rotisserie chicken for a quick alternative.
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1/4 cup lemon juice Adjust to taste for more zing.
- 4 cups chicken broth Vegetable broth can be used for a vegan version.
- 1 cup orzo Can substitute with zucchini noodles for keto.
- 1/4 cup fresh dill Use fresh for best flavor.
- to taste Salt and pepper
Instructions
Cooking Instructions
- In a large pot, sauté diced onion, garlic, carrots, and celery until softened.
- Add the chicken breast and cook until browned.
- Pour in the chicken broth and bring to a boil.
- Stir in orzo (or zucchini noodles) and lemon juice.
- Simmer until the chicken is cooked through and the pasta (or noodles) are tender.
- Shred the chicken in the pot and mix in fresh dill, salt, and pepper to taste.
- Serve warm.
Notes
This soup keeps well in the fridge for about 3-4 days. For freezing, leave out the pasta to avoid mushiness when reheated. Consider pairing with crusty bread for soaking up the broth.