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Healthy Soup Recipes: Greek Lemon Chicken Soup Recipe featured by top US wellness blogger, Elizabeth Finch Wellness
Elizabeth Finch

Greek Lemon Chicken Soup (Dairy-Free)

This tangy Greek Lemon Chicken Soup is soup perfection! It's classic chicken soup, elevated with bright lemon and delicious Greek herbs. It's a perfect Sunday night soup meal after a weekend of heavier eating and indulgences and it makes enough for a few days of lunch leftovers, too. Use a rotisserie chicken if you're into saving a little bit of time, like me!
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings: 6
Course: Main Course, Soup
Ingredients Method

Ingredients
  

  • 1 1/2 cups celery, chopped
  • 2 cups carrot, chopped
  • 64 ounces chicken broth, low-sodium
  • 1 cup orzo
  • 3 cups cooked chicken breast, chopped or shredded
  • 3/4 cup fresh lemon juice (approximately 3 lemons)
  • 2 teaspoons sea salt, plus more to taste
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme
  • 2 teaspoons dried oregano
  • 1/2 teaspoon dried rosemary
  • Black pepper to taste

Method
 

  1. In a large pot or Dutch oven heat about 1/2 cup of the chicken broth over medium heat. Sauté the celery and carrot for about 5 or 6 minutes or until they are soft and fragrant.
  2. Add all other ingredients to the pot and stir. Increase the heat to high and bring the soup to a boil. Reduce the heat to medium high and allow the soup to cook for about 8 minutes or until the orzo is cooked.
  3. Turn off the soup and add a bit of water if you'd like the soup more brothy. Adjust seasonings to taste. Allow the soup to sit and cool for 5-10 minutes before serving.
  4. Allow the soup to cool completely before storing in a covered container in the refrigerator. To reheat the soup, add a bit more water or broth and adjust the salt and pepper if needed.

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