Can I use chicken thighs instead of chicken breasts?

Yes! Boneless, skinless thighs work great and stay extra tender. Just keep the cook times the same and shred as usual.

How do I store leftovers?

Store in an airtight container in the fridge for 3–4 days . If the pasta is already in the soup, it may soak up broth—just add more broth when reheating.

Can I freeze Lemon Chicken Soup?

You can, but I recommend freezing it without the orzo (pasta can get soft after thawing). Freeze soup base for up to 3 months , then cook fresh orzo when you’re ready to serve.

How do I make it more “Greek-style”?

This is already in the spirit of Greek Lemon Chicken Soup (Stovetop | Crockpot | Instant Pot) with lemon, herbs, and tender chicken. If you want even more Greek vibes, add a little extra lemon at the end and sprinkle in fresh parsley before serving.

Greek Lemon Chicken Soup (Stovetop | Crockpot

Name: Greek Lemon Chicken Soup (Stovetop | Crockpot | Instant Pot)
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Greek
Ingredients: 1 tablespoon olive oil; 2 cups diced carrots; 1 cup finely chopped onion; 1/2 cup finely chopped celery; 1 tablespoon minced garlic (about 3 cloves); 1/2 teaspoon black pepper; 1/2 teaspoon dried parsley; 1/4 teaspoon dried thyme; 1/4 teaspoon salt; 2 bay leaves; 1 1/2 pounds boneless, skinless chicken breasts; 6 cups low sodium chicken broth; 1 cup dry orzo pasta; 1/2 cup fresh squeezed lemon juice

Description

Bright, cozy Greek Lemon Chicken Soup made with tender shredded chicken, carrots, celery, orzo, and fresh lemon juice. It’s light but comforting—an easy weeknight soup you can make on the stovetop, in the crockpot, or in the Instant Pot.

Ingredients

Scale

1 tablespoon olive oil
2 cups diced carrots
1 cup finely chopped onion
1/2 cup finely chopped celery
1 tablespoon minced garlic (about 3 cloves)
1/2 teaspoon black pepper
1/2 teaspoon dried parsley
1/4 teaspoon dried thyme
1/4 teaspoon salt
2 bay leaves
1 1/2 pounds boneless, skinless chicken breasts
6 cups low sodium chicken broth
1 cup dry orzo pasta
1/2 cup fresh squeezed lemon juice

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Instructions

Stovetop Instructions

In a large pot, heat olive oil over medium-high heat. Sauté carrots, onion, celery, and garlic for 5 minutes.
Add black pepper, parsley, thyme, salt, bay leaves, chicken breasts, and chicken broth. Stir.
Cover and bring to a boil (about 10 minutes).
Reduce heat to medium and cook 15 minutes, stirring occasionally.
Turn heat back to medium-high. Remove chicken breasts and set aside. Remove bay leaves.
Add orzo and cook for half the recommended cook time on the package, stirring occasionally.
Shred chicken with two forks.
Remove soup from heat (the orzo will finish cooking as it cools). Stir in shredded chicken and lemon juice. Serve warm.

Crockpot Instructions

In a sauté pan, heat olive oil over medium-high heat. Sauté carrots, onion, celery, and garlic for 5 minutes.
Add veggies to the crockpot. Add pepper, parsley, thyme, salt, bay leaves, chicken breasts, and chicken broth. Stir.
Cook on Low for 8 hours or High for 4–6 hours.
Cook orzo separately according to package directions.
Remove chicken and shred. Remove bay leaves.
Stir shredded chicken, lemon juice, and cooked orzo into the crockpot. Serve.

Instant Pot Instructions

Set Instant Pot to Sauté. Heat olive oil and sauté carrots, onion, celery, and garlic for 5 minutes.
Add pepper, parsley, thyme, salt, bay leaves, chicken breasts, and chicken broth. Stir.
Cover, set to Sealing, then Pressure Cook (or Soup) for 12 minutes.
While it cooks, cook orzo separately according to package directions.
Quick release pressure. Remove chicken and shred. Remove bay leaves.
Stir in shredded chicken, lemon juice, and cooked orzo. Serve.

Notes

Best texture tip: Cook the orzo separately if you want firmer pasta (especially for leftovers).

Don’t overcook orzo in the soup: For stovetop, cooking it only halfway helps prevent mushy pasta.

Add lemon at the end: Lemon tastes brightest when stirred in after cooking.

Storage: Refrigerate 3–4 days. If pasta is stored in the soup, add a splash of broth when reheating.

Freezing: Freeze the soup without orzo for best results, up to 3 months. Add fresh-cooked orzo when serving.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Soup
Method: Stovetop / Crockpot / Instant Pot
Cuisine: Greek

Nutrition

Serving Size: 1 bowl (about 1/6 of recipe)
Calories: 320 kcal
Sugar: 4 g
Sodium: 720 mg
Fat: 7 g
Saturated Fat: 1.5 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 22 g
Fiber: 3 g
Protein: 32 g
Cholesterol: 85 mg