Spoonfuls of Sunshine: A Cozy Greek Lemon Chicken Soup Story

There’s something truly comforting about a warm bowl of soup, especially when it’s packed with flavor and nutrition. This Greek Lemon Chicken Soup is a delightful blend of tender chicken, tangy lemon, and fresh herbs that will brighten your day. It’s easy to prepare in your Instant Pot, making it a convenient choice for any night of the week.

Why make this recipe

This Greek Lemon Chicken Soup is not only delicious but also nourishing. It’s a perfect dish for chilly evenings or when you need some comfort food. The bright flavors of lemon and oregano combined with the hearty chicken and vegetables make it a satisfying meal. Plus, it’s adaptable for different dietary needs, including a low-carb option with zucchini noodles.

Ingredients

• 1 lb chicken breast
• 1 cup orzo (or zucchini noodles for keto)
• 4 cups chicken broth
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 carrot, diced
• 1 celery stalk, diced
• 1 lemon, juiced
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh parsley for garnish

How to make it

1. In an Instant Pot, set to ‘sauté’ mode, add a bit of oil and cook the chopped onion, garlic, carrot, and celery until softened.
2. Stir in the chicken and brown for a few minutes.
3. Add the chicken broth, lemon juice, oregano, salt, and pepper.
4. Seal the lid and cook on high pressure for 10 minutes.
5. Once done, quick-release the pressure, remove the chicken, and shred it.
6. Stir in the orzo (or zucchini noodles) and cook on ‘sauté’ for 8-10 minutes until tender.
7. Return the shredded chicken to the pot, adjust seasoning, and serve hot, garnished with fresh parsley.

How to serve it

Ladle the soup into bowls and top each serving with a sprinkle of fresh parsley. This soup pairs wonderfully with crusty bread or a light salad for a complete meal. Enjoy it hot for the best experience!

How to store it

Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. Make sure to let it cool before sealing. If you plan to freeze it, omit the orzo or zucchini noodles before freezing, as they can become mushy. The soup can be frozen for up to 3 months; just reheat and add the noodles when serving.

Helpful tips

• For a richer flavor, consider using homemade chicken broth.
• You can add more vegetables like spinach or kale for added nutrition.
• Adjust the amount of lemon juice based on your taste preference for tanginess.

Optional variations

• For a gluten-free version, opt for zucchini noodles instead of orzo.
• Add a pinch of red pepper flakes for a hint of heat.
• Experiment with fresh herbs like dill or thyme for a different flavor profile.

Frequently asked questions

Can I use leftover chicken instead of raw chicken breast?
Yes! Just add the leftover chicken once the soup base is made, and it will only need a few minutes to warm through.

What can I substitute for orzo?
Zucchini noodles are a great low-carb alternative. You can also use rice or any small pasta if not concerned about carbs.

Is this soup good for meal prep?
Absolutely! This soup keeps well and is a great option for meal prepping. Just store it properly and reheat before serving.

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