lemon soup

Greek Lemon Chicken Soup&nbsp;Recipe&nbsp;- a great way to warm your belly on cool autumn evenings!&nbsp;A light and healthy recipe with bold Greek flavors.&nbsp;

Greek Lemon Chicken Soup

chicken broth

olive oil

garlic, (minced)

sweet onion

lemon, (zested)

chicken breasts

Israeli couscous ((pearl))

red pepper

feta

chive

Salt (and pepper)

Place the olive oil in a large 6-8 quart sauce pot over medium-low heat. Peel the onion. Then quarter it and slice into thin strips. Once the oil is hot, saute the onion and minced garlic for 3-4 minutes to soften.

Add the chicken broth, raw chicken breasts, lemon zest, and crushed red pepper to the pot. Raise the heat to high, cover, and bring to a boil. Once boiling, reduce the heat to medium, then&nbsp;simmer for 5 minutes.

Stir in the couscous, 1 teaspoon salt, and black pepper to taste. Simmer another 5 minutes. Then turn the heat off.

Using tongs, remove the two chicken breasts from the pot. Use a fork and the tongs to shred the chicken. Then place it back in the pot. Stir in the crumbled feta cheese and chopped chive. Taste and salt and pepper as needed. Serve warm.

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

A light and healthy recipe with bold Greek flavors. This Greek Lemon Chicken Soup is a great way to warm your belly on cool autumn evenings!

A Spicy Perspective - Greek Lemon Chicken Soup

Greek Lemon Soup tastes like home to me. My mom has been making this soup for me since I was a baby. There are so many outstanding versions of this soup, and my version is one I learned while living in Greece.  Rice, chicken, and egg yolks are cooked directly in the soup, making this a wholesome, filling one-pot meal.

Greek Lemon Soup

water (or unsalted veggie broth)

yellow onion (whole and peeled)

garlic

celery

carrot (peeled and whole)

salt (to taste

chicken breast (or thighs

rice (or orzo)

lemon

parsley

Add the water, onion, garlic, celery, carrot, and salt to a large pot and bring to a boil over high heat. Once boiling, add the chicken, and reduce the heat to medium. The water should be at a hard simmer. Cover the pot halfway with a lid and let the soup cook for 40 minutes.

After 40 minutes, remove and transfer the chicken on a plate or cutting board. Using forks or tongs, shred the chicken. Keep the shredded chicken aside.

Now, transfer the cooked veggies with one full ladle of broth to a blender. Blend the veggies until smooth and return the mixture to the pot of broth.

Add the washed rice (or orzo) to the pot of broth and blended veggies. Adjust the heat to medium-high and let it cook for about 20 minutes. Taste for doneness and remove the soup from the heat.

Meanwhile, make the &quot;avgolemono&quot;  which is the egg-lemon sauce. In a bowl, add the egg yolks, lemon zest and juice and whisk to blend.

Slowly add in some of the broth from your soup pot and whisk vigorously. This step is called tempering, which prevents the eggs from breaking and/or overcooking in the soup.

Add the egg mixture into the soup pot (off the heat) with the shredded chicken, freshly chopped parsley and enjoy!

Note: When reheating the soup please heat on medium-low as you stir so you don’t break the egg.

This comforting and nourishing recipe for lemony spiced bean soup is bursting with vibrant flavours that will warm you all the way through on a cold autumn night! In this recipe, fragrant spices and a refreshing hint of lemon come together to create a delightful harmony of aromas that will transport you straight to a world of comfort - perfect for the season!

Vegan Lemony Soup with Garbanzo Beans

onion (diced)

garlic (minced

tsp cumin

tsp coriander

turmeric

tsp cayenne pepper (adjust according to spice preference!)

garbanzo beans (chickpeas) (drained and rinsed)

vegetable broth (1 litre)

Salt and pepper

chilli oil

coriander or parsley (for garnish)

sourdough

Heat up the olive oil in a large pot over medium heat. Add the diced onion and a sprinkle of salt, and sauté until the onion turns translucent. Then, add the minced garlic and sauté until the garlic releases its delightful fragrance.

Add the ground cumin, ground coriander, turmeric, and cayenne pepper to the pot. Let the spices cook for an extra minute to enhance their flavours and create a delightful aroma.

Add the drained and rinsed beans to the pot and stir to coat them with the spices.

Gently pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for about 15 minutes, allowing the flavours to harmoniously meld together.

To achieve a velvety smooth consistency, gently blend the soup using an immersion blender or a regular blender. If opting for a regular blender, it's best to let the soup cool down a bit before blending and, if needed, blend in smaller batches. Blend until you get your desired soup texture.

Return the soup to the pot over low heat and stir in the lemon zest and juice. Season with salt and pepper to taste and heat until warmed through.

Serve this lemony spiced garbanzo bean soup hot, drizzle with a little chilli oil for extra heat and garnish with fresh coriander or parsley. Then get dipping with a piece of toasted sourdough and enjoy this comforting meal!

Lemon Rosemary Chicken Soup

olive oil, divided

onion,

carrots, finely chopped

celery,

garlic,

Italian seasoning

rosemary thyme

coarse kosher salt

cannellini

kale

chicken

chicken broth (I

lemons

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.

Add Aromatics

Add the garlic, Italian seasoning, rosemary sprigs, thyme sprigs, and salt. Let it get nice and delicious for a minute, stirring to avoid burning or browning the garlic. 

Simmer

Add the beans, kale, chicken, broth, and remaining olive oil (optional). Bring to a low simmer for 10-20 minutes, until the kale is wilted. If you have time to cook it for a while longer over low heat, great. Delicious.

Finish

Pull out the herb stems. Add lemon juice, more salt, fresh black pepper to taste (all optional and to taste)! Top with parm and serve with a thick slice of bread, a thick shmear of butter, and a pinch of rosemary salt. Fresh, bright, yummy!

This is so good! And easy!

I had boneless skinless chicken thighs in the fridge so I used those. I put them in the simmering broth with everything except the beans &amp; kale so they didn’t get too mushy while the chicken cooked. Such a great recipe. Thank you!

I wasn’t in the mood for chicken so I added an extra can of beans instead. It turned out great. It’s so delicious and cozy. I don’t usually go for brothy soups but I just kept seeing it on Instagram and I love so many POY recipes that I decided to try. So glad I did!

Tasty and easy to throw together! After we had our servings, there was hardly any broth left with the rest of the soup for leftovers. Next time I’ll add a couple extra cups of broth. Would make an easy weeknight meal!

I've been under the weather this week and this soup has saved me! It was wonderful: bright and lemony and perfect for a sore throat. (I added extra broth and then cooked jasmine rice to the leftover soup to keep it going just a bit longer.) Since I had an enormous bag of shredded kale, I also made the chicken with coconut kale, which was delicious. I still have so much kale! ;)

I’ve been under the weather this week and this soup has saved me! It was wonderful: bright and lemony and perfect for a sore throat. (I added extra broth and then cooked jasmine rice to the leftover soup to keep it going just a bit longer.) Since I had an enormous bag of shredded kale. Play game <a href="https://smashy-road.io" rel="nofollow ugc">smashy road</a> free.

So yummy and easy! I used the Instant Pot and added the olive oil and lemon juice at the end using the same technique as your lentil soup (blended for a minute with some broth and veggie pieces from the pot) — that added just a hint of delicious creaminess. Definitely will be a new staple in my household!

Absolute perfection! A balance between hearty and healthy. My 4 &amp; 5 year olds gobbled this soup and asked if we could have it again tomorrow. So so good!

Wow this was amazing! I was craving a brothy hearty soup!  We’ve all had colds and this was the perfect cure!  Delicious!!  I will make this on repeat! I love a soup that makes great leftovers and is packed with veggies!

Absolutely delicious! I will be making this all winter. Felt healthy but was easy and tasted great — what more could you want? Another wonderful POY recipe!! :)

Made this with leftover Thanksgiving turkey and it’s so good! The lemon and herbs make it so fresh and it feels like a cozy but healthy recovery meal after such a food-centric holiday. I love all of the different variation possibilities!

Such a flavorful &amp; healthy meal! Will totally be making this again!

My entire family loved this soup. It was delicious, so easy, and I love how healthy it is. The lemon at the end is the perfect addition. We will be adding this to our dinner rotation!!

Made this exactly as written but subbed leftover turkey for chicken. It was delicious. Cannot wait for the leftovers for lunch tomorrow.

This recipe is easy and adaptable for any leftover veggies you have! I also added rice and loved it. Perfect weekday meal!

This soup hit the spot today. We are all battling colds so I needed something low effort and warming. This did it. The addition of the beans is so good in here for that cozy feel. Served with Jiffy cornbread and was delicious.

I have made this twice now and can’t recommend it enough! I put two chicken breasts in at the beginning and hold off on the kale and beans until chicken is cooked, shredded and returned to the pot along with kale and beans. This recipe does require more than 5 cups of broth- I used about 8 cups! Thank you for sharing this cozy recipe :)

The more you posted about this soup, the more curious I got, and I finally had the chance to make it over the holidays with turkey leftovers, and it lived up to the hype! I made it for my family as well as a friend’s family visiting from France and everyone loved it and ate seconds. It brought back memories for my dad from~50 years ago of a soup his Italian grandmother made him (that he absolutely loved) when he visited her ages ago. My mum has been sharing the recipe with friends and I’m planning to make a vegetarian version for a couple postpartum friends as it seems like it’ll be the perfect nourishing meal for this time of year. We didn’t even put the full amount of olive oil or lemon and it was just so good! Thanks for yet another delicious and tasty recipe!

We made this for dinner and our teenagers invited friends over without us knowing in advance. The only substitute we made was using baby spinach instead of kale b/c that's what we had on hand. We also used shredded rotisserie chicken. Everyone loved the soup with a crusty loaf of sourdough bread! Making it again tonight!

Love! I had some confit garlic olive oil in the fridge that I used for the oil. Wow. 10/10 recommend!

https://content.jwplatform.com/videos/t7L82tfO.mp4

Lemon Rosemary Chicken Soup with loads of veggies like carrots and kale, beans, chicken, and a lemon rosemary broth. So cozy.

Learn how to make Lemon Chicken Orzo Soup for a warm, refreshing comfort food. Packed with chicken, veggies, and orzo, this soup comes together in a single Dutch oven in less than 30 minutes! 

Orzo Chicken Soup

lb. boneless, skinless, chicken thighs, sliced

kosher salt,

tsp. black pepper,

onion, diced,

carrots, diced,

celery ribs, diced,

garlic cloves,

oregano

thyme

mustard

chicken stock

dry orzo pasta

lemon juice

Tbsp. fresh chopped dill

In a large Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Toss chicken with 3/4 teaspoons of salt and 1/4 teaspoon of pepper and add to the pot. Cook until browned, about 5-7 minutes, stirring frequently. Remove to a plate.

Reduce heat to medium. Add the remaining 1 tablespoon of oil and when hot, add onions, carrots, and celery with a pinch of salt. Cook until the vegetables are tender, about 4-5 minutes. Stir in garlic, oregano, thyme, and mustard and cook until fragrant, about 30 seconds, stirring constantly.

Add chicken stock and bring to a boil. Add orzo and chicken. Season the soup with salt and pepper to taste. Reduce the heat to maintain a simmer and cook, uncovered, until the orzo is tender, 10-12 minutes, while stirring occasionally.

Add the lemon zest, lemon juice, and dill to the soup, and stir to combine. Taste for salt and pepper, and add more if needed.

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The most viewed lemon soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine