lemon chicken soup

Healthy Lemon Chicken Soup is a delicious, healthy Greek dinner. Easy to make in the instant pot or crockpot. Packed with veggies and keto, paleo &amp; whole30. You can serve it with rice, pasta or zucchini noodles. Either way - it&#039;s SO yummy and cozy!

Lemon Chicken Soup

olive oil

celery (chopped finely)

onion (chopped finely)

garlic (minced, about 5 cloves)

carrots (sliced in small circles)

salt

pepper

rosemary

thyme leaves (optional)

red pepper flakes (optional)

bay leaves (optional but recommended)

chicken breasts

chicken broth

lemon juice ((off to the side))

cheese rind (optional)

orzo or zucchini noodles

Chop all vegetables (I prefer to put my onion/garlic/celery in the food processor!) Turn instant pot on Sauté mode for 10.

Heat olive oil in the pan and sauté celery, onion + garlic until fragrant and softened (about 5-10 minutes)

Once cooked, stir in carrots and spices (including bay leaves).

Place whole chicken breasts on top of vegetables/spices in instant pot. Cover with chicken broth. Do not add lemon juice to the pot.

Cover instant pot and set to sealing, ‘Soup’  OR Pressure Cook for 13 minutes.

Allow the soup to come to pressure and cook. It should take about 10 minutes to come to pressure, but can take longer if your broth is cold.

Once the soup has cooked, quick release the pressure if you&#039;re in hurry or allow it to natural release for about 20 minutes.

Remove bay leaves and parmesan cheese rind from the broth and discard. Remove chicken from the pot + shred on a cutting board with forks or in a mixer.

Place shredded chicken back in instant pot base. Add lemon juice to the pot. Stir to combine. 

For serving: Add cooked orzo or zucchini noodles to a bowl. Serve soup on top of the zoodles/pasta. Do not add zucchini noodles/pasta to the pot - they will absorb the liquid and get soggy!

Instant Pot Instructions:

In a pan, heat olive oil over stovetop. Sauté celery, onion + garlic until fragrant and softened, approximately 5-10 minutes.

Add sautéd veggies to the crockpot. Stir in carrots and spices.

Place whole chicken breasts on top of vegetables in crockpot. Cover with chicken broth. Do not add lemon juice to the pot.

Place the lid on the crockpot and cook on low for 8 hours or high for 4-6 hours

Once cooked, remove bay leaves and parmesan cheese rind from the broth and discard. Stir in lemon juice.

Remove chicken from the pot + shred on a cutting board with forks or in a mixer.

Place cooked, shredded chicken back in crockpot, and stir to combine. 

Crockpot Instructions:

Chop all vegetables (I prefer to put mine in the food processor!) In a large pot, heat olive oil in the pan and sauté celery, onion + garlic until fragrant and softened (about 5-10 minutes)

Place whole chicken breasts on top of vegetables. Cover with chicken broth. Do not add lemon juice to the pot. 

Cover pot and bring to a boil. Once boiling, reduce heat and simmer over low-medium heat for 1 hour.

After one hour, remove bay leaves and parmesan cheese rind from the pot and discard.

StoveTop Instructions

https://embed.mediavine.com/videos/we2vhxicu92giavdi1me

Healthy Lemon Chicken Soup is a delicious, simple dinner easily made in the instant pot or crockpot. Packed with veggies and paleo/whole30 friendly.

Filling, fresh, and vibrant lemony chicken soup made creamy with NO CREAM and a secret ingredient! Recipe adapted from Cooking Light.

Lemon Chicken Soup With Orzo

carrots,

onion,

garlic,

DeLallo whole wheat orzo

chicken (I use shredded rotisserie chicken)

eggs

juice of 3-4 lemons (about 1/2 cup)

spinach

lots of freshly ground pepper

dill

Lemon Chicken Soup with Orzo

Base

Heat large soup pot over medium heat. Add the olive oil. Add the carrots, onion, and garlic. Saute until fragrant and tender, about 10 minutes. (Be careful not to burn the garlic.)

Orzo: 

Add the broth and bring to a simmer. Add the orzo and cook for a few minutes until softened. Stir in the chicken and remove from heat.

Eggs

Whisk the eggs and lemon juice together in a small bowl. The idea here is to warm up the egg mixture slowly (without scrambling the eggs). Slowly add a scoop of the soup into the egg mixture. Then add your warmed egg mixture back to the soup pot &#8211; slowly, slowly, slowly, stirring constantly, until smooth and creamy. 

Final touches: 

Finish by stirring in your spinach, salt, pepper, and dill and adjust seasonings to taste!

I made this tonight and my husband raved about it. He said it was fancy restaurant quality soup! I did make one small change. I substituted chopped fresh kale for the spinach, because it was what I had on hand. This recipe is going into my regular rotation. Absolutely delicious!

I just made this in the instant pot but used parboiled rice as I can't have gluten! I sauteed the veggies, added the broth and chicken, then did low pressure for 12 min with release after 10 min of resting (I hope that makes sense? I mean to say I let the steam out 10 minutes after the pressure cooking cycle finished). I'm sick and this was the perfect thing for today. Added the egg and lemon at the very end.

Unfortunately I think 3 lemons was way too much. The broth tasted too bitter to me. I think half a lemon would have been enough. Still good flavor, but the broth is not my fav.

Yes you are right it's a Greek lemon Chicken soup, aka AVGOLEMONO: AVGO=egg; LEMONI (Lemon) , my mom made this soup all the time to cure all maladies.

This is similar to Greek Lemon Chicken Soup aka Avgolemono, but has spinach, carrots, onions, and dill.

I made this tonight! I subbed brown rice for the orzo, because it is what I had. It's delicious and restorative. Perfect January food.

Just leave out the pasta. That’s what I did. It’s delicious 🤤

made this last night and LOVED IT!!! followed the recipe to the T with a few exceptions/mishaps along the way...

1. I bought a 6 cup and 4 cup box of broth and as always it's never what the box says and ended up with 9 cups - turned out to be the perfect amount.

2. Cut carrots too small so they were kinda too mushy at the end - will cut bigger chunks next time.

3. I juiced 3 lemons and got 2/3 cup of juice (more then recipe called for but I wanted to adhere to the 3-4 lemon count) - the soup was lemony but I loved it and would used the same amount next time (with 9 cups of broth).

4. Bought both regular and whole wheat orzo - decided to use the whole wheat and glad I did - great texture and very filling.

5. BUT I did overcook the orzo a bit - the package said to cook for 9 minutes and recipe called for a few minutes - thought something must be wrong so I could the pasta to the package directions and not the recipe and yes a little overcooked - follow the recipe 4ish minutes probably would've been perfect!

6. Lastly - don't be afraid of the egg tempering. It's a lot easier then it appears and if you just take it slow, add at least a cup of the hot broth to the eggs (SLOWLY) while whisking constantly, I did about a tablespoon+ at a time - same goes for when you put it all back in the pot you... will be just fine. 

Hope these notes help others =)

If you love chicken noodle soup AND you love lemon you have to make this soup! My bf is the pickiest eater and he loved it and kept asking for more.

Made this tonight! Fantastic &amp; so easy. Can’t wait for my leftover lunch tomorrow. Loved the bright flavors in the chilly grey days of January!

Wow - such an amazing creamy soup!  My husband and I both loved it, and I love how easy it is to make! :)

https://www.youtube.com/watch?v=WFY8a5G3NkQ

Filling, fresh, and vibrant lemony chicken soup made creamy with NO CREAM and a secret ingredient!

Full recipe: https://pinchofyum.com/lemon-chicken-soup-with-orzo

PRODUCTS (Amazon affiliate links):
Chicken broth: https://amzn.to/2FGNlyz
Whole wheat orzo: https://amzn.to/2T0C7c7

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This is the chicken soup you&#39;ll be making on repeat! Prepared Mediterranean-style with loads with fresh lemon juice, veggies, herbs, and warm spices, this turmeric lemon chicken soup is nutritious and comforting in the best way. Make it your own and add different veggies or even a handful of chickpeas for some bulk. See suggestions and notes within the post.

Mediterranean-Style Turmeric Lemon Chicken Soup

chicken breast

yellow onion, (quartered)

garlic cloves, (divided (2 whole, 2 minced))

Extra virgin olive oil

coriander

Aleppo Pepper

ginger

turmeric

baby spinach

parsley

lemons

In a large Dutch oven or pot, combine the chicken with 6 cups of water. Season generously with salt and pepper. Add the onion and 2 whole garlic cloves. Bring to a boil over medium-high heat, then lower the heat and let simmer gently for 15 to 20 minutes or until the chicken is cooked.

When ready, remove the chicken from the pot and carefully shred it using two forks. Strain the broth using a mesh strainer over a large bowl. Discard the onion and garlic. Set the broth in its bowl aside for now.

Carefully wipe the pot and return to the heat. Add a couple tablespoons extra virgin olive oil and warm over medium heat. Add the minced garlic, carrots, and spices.

Return the shredded chicken to the pot. Stir to combine. Season with kosher salt.

Add the cooking broth and bring to a boil, then lower the heat to medium-low, and cover partly. Cook for another 15 to 20 minutes (the carrots should be tender and cooked through).

Stir in the spinach, herbs, and lemon juice and zest. Transfer to serving bowls. Enjoy!

https://content.jwplatform.com/videos/gxxCWlm5.mp4

Mediterranean-Style Lemon Chicken Soup with Turmeric

Turmeric Lemon Chicken Soup

Lemon Chicken Orzo Soup

butter (or olive oil)

onion, chopped

cloves garlic, minced

celery,

cups chicken stock

chicken breasts (about 2/3 lb. total), boneless and skinless

teaspoon Italian seasoning

dry orzo pasta (uncooked)

lemon juice

fresh parsley, chopped

fresh dill, chopped

salt and pepper, to taste

Melt butter in a medium pot over medium heat. Add onions and garlic and sauté until onions are soft and translucent, about 3-4 minutes. Add in celery and carrots and continue to sauté for another 3 minutes, stirring often.

Add stock, chicken, and Italian seasoning. Bring to a boil on high heat, then cover, reduce heat to low, and simmer for 20 minutes.

Remove chicken from pot and add orzo. Cook uncovered on medium high until the orzo is cooked through (about 10 more minutes), stirring occasionally. Meanwhile shred the chicken with a fork and then place back into the pot, while the orzo is still cooking. 

Once orzo is cooked, stir in lemon juice, parsley, and dill. Season with salt and pepper, to taste. 

Serve immediately with some extra lemon wedges and fresh herbs.

This looks so wonderful and perfect for a fall supper! I love the flavor combination here and will probably be adding extra lemon wedges since we love that tartness it brings to the soup! Great tip about using rotisserie chicken!

Can´t wait for the weather to change and start making soups again! Just discovered orzo this summer and I need more winter recipes to keep cooking it, this is a perfect one! thank you!

This is one of my go to meals now! I love the herby freshness of it! Its filling but not too much. Its been a huge hit with everyone I make it for. They call it grown up chicken noodle soup haha

This creamy avgolemono soup tastes like it came straight from your favorite Greek restaurant. It&#x27;s a staple recipe for my family when soup season rolls around and is a hearty, creamy soup with lots of lemon flavor. If you have leftover rice or leftover chicken, consider this your fast and easy 30 minute dinner tonight!

Greek Lemon Chicken Rice Soup

yellow onion, diced finely

celery stalk, thinly sliced

tsp kosher salt

tsp black pepper

chicken stock

bay leaf

chicken thighs, shredded or cut into bite-sized cubes

rice

salt and black pepper

lemon,

parsley, dill,

Heat a large pot or dutch oven with...

Heat a large pot or dutch oven with olive oil over medium high heat, diced onions, and celery, seasoned with about 1/2 tsp salt and pepper. Saute for 3-5 minutes until translucent, then turn the heat to medium and add the garlic and lemon zest. Let cook for 1 minute, until fragrant.

Add chicken stock, shredded chicken, bay leaf, and...

Add chicken stock, shredded chicken, bay leaf, and cooked rice to the pot. Bring the soup to a simmer and cook for 15 minutes.

In a small bowl, whisk together egg yolks...

In a small bowl, whisk together egg yolks and lemon juice. Gradually ladle in about 1/2 cup of the hot broth from the pot, whisking constantly to temper the eggs so they don't scramble when added to the soup.

Turn heat off the heat on the stove...

Turn heat off the heat on the stove then add the tempered egg mixture to the pot, stirring in well. Taste, then season with salt and pepper as needed.

Serve hot with lemon slices and chopped fresh...

Serve hot with lemon slices and chopped fresh herbs.

Serve while hot.

This Keto Chicken Soup recipe is a healthy take on the classic Greek Avoglemono soup. Light, simple, and full of fresh flavor, and it has only 5.3g net carbs per serving.

Lemon Chicken Soup Recipe (Avgolemono)

onion

Salt and pepper

chicken

cauliflower rice

In a large saucepan over medium heat, heat the oil. Add the onions and season lightly with salt and pepper. Sauté until the onions are translucent.

Add the broth and bay leaf and bring to a simmer, then add the chicken and cauliflower rice. Simmer for 10 minutes, until the cauliflower rice is just tender.

In a medium bowl, whisk together the lemon juice and the egg. Slowly laden about 1 cup of hot broth from the soup into the lemon-egg mixture. Then slowly whisk the lemon egg mixture back into the saucepan.

Discard the bay leaf and adjust seasonings to taste. Serve with lemon slices and chopped fresh parsley or green onions.

This Lemon Chicken Soup recipe has savory broth, simple seasonings, lemon, chicken, and noodles. It&#039;s easy to make and super cozy!

¼ lbs. boneless skinless chicken breast (see notes)

Lemon pepper seasoning (see notes)

dry white wine (see notes)

butter

carrots (diced)

celery (diced)

garlic (minced)

chicken bouillon cube

soy sauce

lemon (3-4 tbsp.)

Parmesan cheese (grated)

Parmesan cheese rind (optional but recommended)

angel hair

¾ teaspoon EACH: dried parsley, basil, oregano, mustard powder

Salt/Pepper (to taste)

Combine the chicken broth, bouillon, soy sauce, lemon juice, parsley, basil, oregano, mustard powder, and turmeric and set aside.

If using thick chicken, slice it in half lengthwise. Pat it dry and season each side with lemon pepper seasoning.

Heat olive oil over medium-high heat. Add the chicken and sear on each side for 3-4 minutes, until a golden color has developed. Remove and let rest for 10 minutes, then dice or shred. (It’s okay if the middle isn’t 100% cooked through yet.)

Add wine to the skillet over medium heat and use a silicone spatula to “clean” the bottom and sides of the pot. Add the butter, onions, carrots, celery, and garlic. Cook until the vegetables are softened and the wine is reduced by half, about 5-6 minutes.

Add the chicken broth mixture (from step 1), and the cheese rind, if using. (Don’t add the grated cheese yet.)

Bring to a boil, then reduce to a simmer.

Add the chicken back and simmer gently for 15-20 minutes to concentrate the flavor and finish cooking the chicken.

Boil angel hair in a separated pot of salted, boiling water for 4 minutes or as indicated on package. Don’t overcook. Drain and add directly to serving bowls.

Remove the soup from the heat and gradually stir in the grated Parmesan cheese. Any remains of the rind can be discarded.

Taste and season with salt/pepper if desired. Ladle the soup over the pasta noodles and garnish with parsley.

Absolutely love this recipe. It warms your soul. 🫶🏼 
I followed  every single step and guess what? Everyone at home found it delicious. Thank you very much for sharing your recipe. It’s inspiring. 🌻

So much flavor and so easy to make! Thank you! I love ALL of your recipes 

Delicious &amp; comforting chicken noodle soup! My daughter gave it a 10/10! Sick kids calls for a good soup and this was perfect! I used broth instead of wine, but otherwise followed your instructions exact and it came out great. Thank you for sharing this recipe!

It worked beautifully - the soup was so very flavorful, everyone loved it!!!

Great winter soup came together very quick.
We added spinach..for even more goodness and  loved the flavour.
  Your soups are always a huge hit

This was DELICIOUS but the chicken came out tough instead of soft and falling apart. Even through I shredded it and boiled everything together for 30 minutes instead of the 15-20. Where did I go wrong?!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1724508723/lmrhhhha9jdbxica10rn.mp4

This Lemon Chicken Soup recipe has savory broth, simple seasonings, lemon, chicken, and noodles. It's easy to make and super cozy!

Lemon Rosemary Chicken Soup

olive oil, divided

carrots, finely chopped

Italian seasoning

rosemary thyme

coarse kosher salt

cannellini

kale

chicken broth (I

salt and pepper

Parmesan, bread, and butter

Saute Veggies

In a large soup pot, heat 1 tablespoon oil over medium high heat. Add onion, carrots, and celery. Saute for 5-8 minutes or until very soft.

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