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!
No matter the season, no matter the temperatures, I will never stop loving a good bowl of soup. Especially when I’m craving a lighter yet still-filling meal. And I also love all types of soup. But sometimes I good brothy chicken soup is all that will do. You know those days.
This recipe was inspired by a soup on the menu at one of my favorite local Mediterranean restaurants. I get it almost every time I eat there. And so I set out to duplicate it at home. I’m happy to report that I nailed it! My make-at-home version is just as delicious, just as lemon-y and just as Greek herb-y as the restaurant’s that I love.
And mine is pretty easy to make. I love a good recipe that’s healthy and delicious, but bonus points if it’s EASY to make, too. I used a rotisserie chicken to shortcut my recipe and just shredded the breasts. But if you wanted to start from scratch you could absolutely cook your own chicken.
Easy weekday meal prep tip
On a sidenote, I pick up a rotisserie chicken from the grocery store basically every week. I like having cooked chicken in the fridge for quick and easy weeknight meals. But even if I don’t use it in a dinner meal for my family, Brandon or I will make a couple of lunches out of it. Rotisserie chicken never goes to waste at our house.
If you make this Greek Lemon Chicken Soup, please be sure to leave a comment and star rating below letting me know what you think. I love hearing your feedback and reviews are incredibly helpful for other Elizabeth Finch Wellness readers!
Greek Lemon Chicken Soup (Dairy-Free)
- 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
- 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.
- 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.
- 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.
- 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.