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Creamy Greek Lemon Chicken Soup

A comforting soup featuring tender chicken, creamy base, and tangy lemon, perfect for chilly days.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Greek
Calories: 400
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 2 tablespoons olive oil For sautéing
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 3 medium carrots, diced
  • 3 stalks celery, diced
  • 6 cups chicken broth
  • 1 pound cooked chicken, shredded
  • 1 cup orzo pasta
  • 2 medium lemons, juiced
  • 1 teaspoon dried oregano
  • to taste salt and pepper
  • 1 cup spinach or kale
  • 1/2 cup heavy cream For creaminess
  • to taste chopped fresh dill for garnish Optional garnish

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat.
  2. Add the diced onion and cook until translucent, about 3-4 minutes.
  3. Stir in the minced garlic and cook for an additional minute until fragrant.
Cooking
  1. Toss in the diced carrots and celery, stirring occasionally, until the vegetables begin to soften, about 5-6 minutes.
  2. Add the chicken broth and bring it to a gentle boil.
  3. Once boiling, add the shredded chicken and orzo pasta. Lower the heat and let it simmer for about 10 minutes or until the orzo is cooked al dente.
  4. Stir in the lemon juice, dried oregano, salt, and pepper. Then add the spinach or kale and simmer for an additional 2 minutes.
  5. Remove the pot from the heat and stir in the heavy cream for that luxurious finish. Adjust seasoning if necessary.
  6. Ladle the soup into bowls and sprinkle with fresh dill. Enjoy!

Notes

For a lighter version, switch out heavy cream for Greek yogurt or plant-based cream. Leftovers can be stored for up to 4 days in the refrigerator. Freeze without heavy cream and add just before serving for best texture.