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Lemon Chicken Soup

This lemon chicken soup recipe is light, comforting, and full of bright, fresh flavor. It combines tender chicken, vegetables, and a savory broth with fresh lemon juice and herbs for a satisfying meal that's perfect any time of year. This recipe is ready in about 40 minutes.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Servings: 6
Course: dinner
Cuisine: Greek
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 2 boneless skinless chicken breasts, cut into bite-sized pieces
  • 1 small onion diced
  • 3 garlic cloves minced
  • 2 carrots sliced
  • 2 celery stalks sliced
  • 6 cups chicken broth
  • 1 cup cooked white rice
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 large lemons juiced
  • 2 tablespoons chopped fresh parsley
  • 2 cups baby spinach optional

Method
 

  1. Heat the olive oil in a large pot over medium heat.
  2. Add the chicken and cook for 5 to 6 minutes until lightly browned. Transfer to a plate.
  3. Add the onion, carrots, and celery to the pot. Cook for 4 to 5 minutes until softened.
  4. Stir in the garlic and cook for 30 seconds until fragrant.
  5. Pour in the chicken broth and add the oregano, thyme, salt, and black pepper. Bring to a boil.
  6. Return the chicken to the pot, reduce the heat to a simmer, and cook for 12 to 15 minutes until the chicken is fully cooked.
  7. Stir in the cooked rice and spinach, if using. Simmer for 2 to 3 minutes until the spinach wilts.
  8. Remove the pot from the heat and stir in the fresh lemon juice.
  9. Taste and adjust the seasoning with additional salt, pepper, or lemon juice if needed.
  10. Garnish with fresh parsley and serve warm.

Notes

  • Add the lemon juice after removing the soup from the heat to preserve its fresh, bright flavor and prevent it from becoming bitter.
  • Cook the rice separately before adding it to the soup. This keeps the broth clear and prevents the rice from absorbing too much liquid during storage.
  • Freshly squeezed lemon juice makes a noticeable difference in flavor compared to bottled lemon juice.
  • If you'd like a heartier soup, stir in extra vegetables such as zucchini or peas during the last 5 minutes of cooking.
  • Leftovers will thicken as the rice absorbs the broth. Add a splash of chicken broth when reheating to restore the original consistency.