Greek Lemon Chicken Soup
A traditional Greek soup that combines tender chicken, zesty lemon, and creamy broth, perfect for chilly days.
Ingredients
Main Ingredients
- 1 lb chicken breasts Boneless and skinless
- 1 cup cooked rice Could substitute with orzo if desired
- 4 cups chicken broth Homemade for best flavor or high-quality store-bought
- 1 cup heavy cream Add slowly for best incorporation
- 1/4 cup fresh lemon juice Use fresh lemons for best flavor
- 1 each zest of lemon From the same lemon used for juice
- 1 cup carrots, diced Adds color and nutrition
- 1 cup celery, diced Sauté with other vegetables
- 1 each onion, chopped Aromatics for flavor base
- 2 cloves garlic, minced Adds depth of flavor
- Salt and pepper, to taste Adjust to personal preference
Garnish
- 1 tbsp fresh parsley, chopped For garnish when serving
Instructions
Preparation
- Heat a large pot over medium heat.
- Add diced onions, carrots, and celery. Sauté for 5 to 7 minutes until softened.
- Stir occasionally to prevent sticking.
- Add minced garlic and cook for 1 more minute.
Cooking
- Pour in chicken broth and add chicken breasts. Bring to a gentle boil.
- Lower heat and simmer for 15 to 20 minutes until the chicken is cooked through.
- Carefully remove chicken, shred it into bite-sized pieces, and return to the pot.
- Stir in cooked rice, heavy cream, fresh lemon juice, and zest. Mix well.
- Season with salt and pepper. Let it cook for an additional 5 minutes.
- Adjust seasoning before serving.
Serving
- Ladle the hot soup into bowls, ensuring each has chicken and vegetables.
- Top with freshly chopped parsley and serve with crusty bread or warm pita.
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Notes
Use fresh lemons for best flavor. Homemade chicken broth enhances taste. Adjust cream if the soup thickens. Soup can be stored in the refrigerator for up to 3 days or frozen for 3 months.