Description
A comforting and flavorful Greek lemon chicken soup, perfect for weeknight meals with tender chicken and bright lemon flavors.
Ingredients
Scale
- 2 Chicken breasts
- 1/4 cup Lemon juice
- 6 cups Chicken broth
- 1 cup Orzo pasta (or zucchini noodles for keto)
- 2 Carrots, diced
- 2 stalks Celery, diced
- 1 Onion, chopped
- 3 cloves Garlic, minced
- 1/4 cup Fresh dill, chopped
- Salt, to taste
- Pepper, to taste
Instructions
- Add the chicken breasts, lemon juice, chicken broth, carrots, celery, onion, garlic, and season with salt and pepper to a large pot or slow cooker.
- If using an Instant Pot, seal the lid and cook on high pressure for 8 minutes.
- For stovetop, bring to a boil, then simmer for about 25 minutes.
- For the crockpot, cook on low for 6 hours.
- Once cooked, shred the chicken and return it to the pot, mixing it well with the broth.
- Stir in the orzo (or zucchini noodles) and allow to cook for an additional 10 minutes for orzo, or until zucchini is tender.
- Stir in fresh dill before serving.
Notes
Use fresh ingredients for the best flavor. Adjust seasoning to taste.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: Greek
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg