Greek Lemon Chicken Soup
A comforting Mediterranean classic with tender chicken, fresh greens, and a zesty lemon flavor, perfect for family gatherings or chilly evenings.
Ingredients
Main Ingredients
- 1 lb chicken breast, diced
- 4 cups chicken broth Homemade is preferred for better flavor
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup onion, chopped
- 1/2 cup orzo or rice Can substitute with quinoa or a gluten-free option
- 2 lemons juiced
- 2 cups spinach or kale Kale adds a hearty texture
- to taste Salt and pepper Adjust according to preference
- as needed Olive oil for sautéing
- to taste Fresh dill for garnish (optional)
Instructions
Cooking Instructions
- In a large pot, heat olive oil over medium heat.
- Add the onion, carrots, and celery. Sauté until the vegetables have softened, about 5-7 minutes.
- Stir in the diced chicken and cook until it's browned on all sides.
- Pour in the chicken broth and raise the heat to bring it to a boil.
- Once boiling, add the orzo or rice and reduce the heat to a gentle simmer. Cook until the pasta or rice is tender, which should take about 10-15 minutes.
- Stir in the freshly squeezed lemon juice and toss in the spinach or kale, seasoning with salt and pepper to taste.
- Serve warm, garnished with fresh dill if desired.
Notes
Let the soup cool completely before transferring it to an airtight container for storage. Suitable for refrigeration for up to 3-4 days and can be frozen for up to 3 months.