Lemon Chicken Soup – Quick, Easy, and Delicious Tonight

There are some nights when only a big steaming bowl of soup will do—and that’s where this lemon chicken soup comes in. Tangy, hearty, and just the right kind of comforting, it’s a meal that feels like a hug in a bowl. Growing up on Texas farms and now cooking in my busy New York kitchen, I’ve learned one thing for sure: recipes like this are lifesavers when you’re feeding a family that’s always on the move.

The best part? This soup can be made on the stovetop, in the crock pot, or even in the Instant Pot. No matter how you cook it, the lemony brightness cuts through the richness of chicken and pasta, making every bite fresh and cozy at the same time.

Why You’ll Love This Lemon Chicken Soup

• It’s simple and hearty—perfect for busy weeknights.
• The lemony kick keeps it light, so it never feels too heavy.
• Works with rice, orzo, or zucchini noodles (so even picky eaters can be happy).
• Freezer-friendly, which means future-you will thank present-you.

What Does Lemon Chicken Soup Taste Like?

Think of your favorite chicken noodle soup—then imagine it on vacation in the Mediterranean. The lemon juice adds a brightness that cuts through the savory broth, while the tender chicken and orzo bring the comfort we all want on a chilly evening. It’s zesty, cozy, and soothing all at once.

Ingredients You’ll Need for Lemon Chicken Soup

When it comes to making lemon chicken soup, the ingredients are simple, but every single one has a job to do. This isn’t one of those complicated recipes where you’ll spend an hour hunting down exotic spices. These are pantry staples and fresh produce you likely already have on hand. And let me tell you, the result tastes like something that’s been simmering all day—even if you take the quicker stovetop or Instant Pot route.

Here’s what you’ll need and why it matters:

• Olive oil (1 tablespoon) – A little goes a long way here. Olive oil gives the veggies a nice base to soften in and adds a subtle richness to the broth. If you’ve tried my creamy garlic parmesan chicken pasta, you know how just a splash of olive oil can completely change the flavor foundation of a dish.
• Carrots (2 cups, diced) – Sweet, colorful, and full of nutrients. Carrots add body and a natural sweetness to balance the tang of the lemon.
• Onion (1 cup, finely chopped) – The backbone of most soups, onion gives depth and that classic savory flavor. Don’t skip it—this is what makes your kitchen smell like pure comfort.
• Celery (½ cup, finely chopped) – Another soup classic. Celery adds freshness and an herby note that lightens the broth.
• Garlic (1 tablespoon, minced, about 3 cloves) – Garlic wakes everything up. It blends beautifully with lemon, giving the soup that irresistible aroma.
• Seasonings (½ teaspoon black pepper, ½ teaspoon dried parsley, ¼ teaspoon dried thyme, ¼ teaspoon salt) – These simple pantry spices keep the flavor balanced. The parsley and thyme are especially important—they add that cozy, homestyle taste.
• Bay leaves (2) – They may look humble, but bay leaves give the broth a subtle herbal flavor that makes the soup taste layered and “just right.”
• Chicken breasts (1 ½ pounds, boneless and skinless) – Lean, hearty, and perfect for shredding. Once cooked, the chicken soaks up all those lemony, savory flavors.
• Chicken broth (6 cups, low sodium) – The liquid base of your soup. Using a good broth makes all the difference. Go with low sodium so you can control the salt level yourself.
• Orzo pasta (1 cup, dry) – This tiny pasta is the perfect fit for lemon chicken soup. It’s tender, soaks up flavor, and doesn’t overpower the broth. If you prefer, you can swap for rice or even zucchini noodles.
• Fresh lemon juice (½ cup, squeezed from real lemons) – The star ingredient! The lemon juice brings brightness and tang that transforms a simple chicken soup into something truly refreshing. Don’t be tempted by bottled juice—it’s worth the squeeze for fresh.

Ingredient Notes and Swaps

• Pasta options: If you don’t have orzo, rice or egg noodles work beautifully. Just adjust cooking times so they don’t get mushy.
• Vegetarian twist: Skip the chicken and use white beans with vegetable broth—you’ll still get a hearty, flavorful soup.
• Extra richness: Toss in a parmesan cheese rind while simmering. It melts just enough to give depth and creaminess without making the soup heavy.

This list might look straightforward, but when combined, these ingredients create the ultimate lemon chicken soup—a balance of savory, bright, and cozy flavors that your family will ask for again and again.

How to Make Lemon Chicken Soup (Step by Step)

One of the best things about this lemon chicken soup recipe is its flexibility. Whether you’re standing at the stove on a weeknight, letting your slow cooker do the heavy lifting while you run errands, or leaning on your Instant Pot to save the day—you’ll end up with the same cozy, lemony flavor.

Let’s walk through each cooking method step by step.

Stovetop Instructions

1. Start with the flavor base.
   Heat 1 tablespoon of olive oil in a large soup pot over medium-high heat. Add your carrots, onion, celery, and garlic. Cook for about 5 minutes until they begin to soften and smell amazing. This is the “comfort” layer of your soup—it sets the stage for everything else.
2. Add seasonings and chicken.
   Sprinkle in black pepper, parsley, thyme, and salt. Drop in the bay leaves, then nestle the chicken breasts into the pot. Pour in the chicken broth and give it all a good stir.
3. Bring it to a boil.
   Cover the pot and bring everything up to a rolling boil. This usually takes about 10 minutes. Once it’s bubbling, reduce the heat to medium and let it simmer for 15 minutes. Stir occasionally to keep the flavors moving.
4. Shred the chicken.
   After 15 minutes, remove the chicken breasts and set them aside. Pull out the bay leaves too. Shred the chicken with two forks—it should come apart easily.
5. Cook the orzo.
   Add the dry orzo pasta directly into the simmering broth. Cook for half the time listed on the package (the pasta will finish cooking as the soup cools, so it won’t get mushy).
6. Finish with lemon juice.
   Stir the shredded chicken back into the pot, then pour in the fresh lemon juice. Give it a final stir and taste for seasoning. If you want a bolder citrus flavor, add another squeeze of lemon at the end.

Crockpot Instructions

1. Sauté your vegetables first.
   In a skillet, heat olive oil and cook the carrots, onion, celery, and garlic for 5 minutes. This step builds flavor and keeps your soup from tasting flat. Transfer the veggies into your crockpot.
2. Add everything but the pasta.
   Sprinkle in your seasonings, add bay leaves, chicken breasts, and pour in the chicken broth. Give it all a quick stir.
3. Let the crockpot do the work.
   Cover and cook on low for 8 hours or on high for 4–6 hours. While the soup simmers, you can tackle laundry, homework, or binge-watch your favorite show guilt-free.
4. Shred the chicken.
   Once the cooking time is up, remove the chicken and bay leaves. Shred the chicken with two forks until it’s tender and stringy.
5. Cook pasta separately.
   Bring a pot of salted water to a boil on the stove and cook your orzo (or rice/noodles if swapping). This prevents the pasta from getting mushy after sitting in the crockpot for hours.
6. Bring it all together.
   Add shredded chicken, lemon juice, and the cooked pasta into the crockpot. Stir, taste, and enjoy.

Instant Pot Instructions

1. Sauté the vegetables.
   Set your Instant Pot to “Sauté” mode. Heat the olive oil, then add the carrots, onion, celery, and garlic. Cook for about 5 minutes until softened and fragrant.
2. Add the rest of the soup base.
   Stir in your seasonings, bay leaves, chicken breasts, and broth.
3. Seal and cook.
   Put on the lid, set the valve to “Sealing,” and cook on Soup/Pressure Cook for 12 minutes. It will take about 10 minutes for the Instant Pot to come to pressure.
4. Release and shred.
   Once the timer is done, quick release the pressure carefully. Remove the chicken and bay leaves, then shred the chicken into bite-sized pieces.
5. Cook the pasta separately.
   Just like the crockpot version, boil your orzo or preferred pasta on the stove. This avoids the dreaded mushy noodle problem.
6. Add lemon and chicken.
   Stir the shredded chicken, lemon juice, and cooked pasta into the Instant Pot. Let it sit for a few minutes so all the flavors blend together.

A Friendly Tip

If you love cozy soups, you’ll also want to bookmark my slow cooker chicken noodle soup. It’s a close cousin to this lemon chicken soup—perfect for days when you want classic comfort without the citrusy zing.

Tips and Tricks for Perfect Lemon Chicken Soup

• Want more flavor? Toss in a parmesan rind while the soup simmers. It melts in just enough richness.
• Don’t overcook the orzo—let it finish in the hot broth, or cook it separately for firmer pasta.
• If you’re meal prepping, keep the pasta separate until ready to serve.
• Love extra lemon? Serve with wedges at the table so everyone can add more.
• Vegetarian? Swap chicken for white beans and use veggie broth—it’s still delicious.

Storage

• Fridge: Keeps for 3–4 days in an airtight container.
• Freezer: Freeze without the pasta for up to 3 months. Thaw overnight and add fresh pasta when reheating.
• Reheat: Warm gently on the stove, adding a splash of broth if it’s too thick.

FAQs

Can I use rotisserie chicken?
Absolutely! Just skip the cooking step and stir in shredded rotisserie chicken before adding lemon juice.

Can I make this gluten-free?
Yes—swap orzo for rice or gluten-free pasta.

What if my soup tastes too sour?
Add a pinch of sugar or stir in a little cream to balance it.

Conclusion

This lemon chicken soup is one of those recipes that never disappoints—bright enough to wake up your taste buds, cozy enough to keep the family gathered around the table, and versatile enough to fit into your busy life. I hope it brings the same warmth to your kitchen that it does to mine. If you try it, let me know how it turned out—I’d love to hear your twist on it!

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Lemon Chicken Soup – Quick, Easy, and Delicious Tonight

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• Author: Veronica Taylor
• Total Time: 1 hour
• Yield: 6 servings 1x

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Description

Greek Lemon Chicken Soup is a delicious, cozy, and lemony dinner that’s easy to make in the Instant Pot, crockpot, or on the stovetop. Serve it with orzo, rice, or zucchini noodles for a healthy, hearty meal.

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Ingredients

Scale 1x2x3x

1 tablespoon olive oil

2 cups diced carrots

1 cup finely chopped onion

½ cup finely chopped celery

1 tablespoon minced garlic (about 3 cloves)

½ teaspoon black pepper

½ teaspoon dried parsley

¼ teaspoon dried thyme

¼ teaspoon salt

2 bay leaves

1 ½ pounds boneless, skinless chicken breasts

6 cups low sodium chicken broth

1 cup dry orzo pasta

½ cup fresh squeezed lemon juice

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Instructions

1. In a large pot, heat the olive oil over medium-high heat. Sauté the carrots, onion, celery, and garlic for 5 minutes.

2. Add the black pepper, parsley, thyme, salt, bay leaves, chicken breasts, and chicken broth to the pot. Stir together.

3. Cover the pot and bring to a boil, about 10 minutes.

4. Reduce the heat to medium and cook for 15 minutes, stirring occasionally.

5. Remove the chicken breasts and set aside. Remove the bay leaves.

6. Add the orzo to the pot and stir. Cook for half the recommended cook time on the package.

7. Shred the chicken using two forks. Return shredded chicken to the pot.

8. Remove the soup from heat. Stir in lemon juice and combine.

9. Serve hot. Optionally, cook the pasta separately and add it just before serving for firmer texture.

Notes

You can substitute beans for chicken and use vegetarian broth for a vegetarian version.

Add a Parmesan rind while cooking for deeper flavor.

Use any type of broth—chicken stock, bone broth, or vegetable broth.

For firmer pasta, cook it separately and add directly to bowls when serving.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Greek

Nutrition

• Serving Size: 1.5 cups
• Calories: 272
• Sugar: 4g
• Sodium: 364mg
• Fat: 6g
• Saturated Fat: 1g
• Unsaturated Fat: 4g
• Trans Fat: 1g
• Carbohydrates: 25g
• Fiber: 3g
• Protein: 28g
• Cholesterol: 73mg

Keywords: lemon chicken soup, Greek lemon chicken soup, healthy chicken soup