Description
Creamy Greek Lemon Chicken Soup is a soothing and tangy comfort dish combining bright lemon freshness, tender chicken pieces, and creamy plant-based yogurt. This easy-to-make soup offers a perfect balance of warmth and brightness, making it a wholesome and nourishing meal especially cozy on chilly days.
Ingredients
Scale
Main Ingredients
- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
- 2 fresh lemons, zested and juiced separately
- 6 cups chicken broth
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 cup plant-based yogurt
- 1 tablespoon vegetarian Worcestershire sauce (natural)
- 1 teaspoon natural gelling agent (optional)
- 2 tablespoons extra virgin olive oil
- Salt and freshly ground black pepper, to taste
- 2 tablespoons fresh dill or parsley, chopped (for garnish)
Optional Ingredients
- 1/2 cup white rice or orzo (optional)
- 1/2 cup chopped zucchini or spinach (vegetable boost)
- 1/2 cup quinoa or barley (grain swap)
- Pinch of smoked paprika or crushed red pepper flakes (for spice)
- Fresh thyme or oregano (for herb mix)
Instructions
- Prepare Your Ingredients: Finely chop the onion, garlic, carrots, and celery. Slice the chicken breast into bite-sized pieces and set aside. Zest and juice the lemons separately to maintain bright, fresh flavors for later.
- Sauté the Aromatics: Heat the extra virgin olive oil in a large pot over medium heat. Add the onion, garlic, carrots, and celery, cooking and stirring occasionally until vegetables are soft and fragrant, about 5 to 7 minutes.
- Cook the Chicken: Add the chicken pieces to the pot and cook until they turn white on all sides, sealing in their juices. This takes about 5 minutes depending on the size of pieces.
- Add Broth and Simmer: Pour in the chicken broth and bring to a gentle boil. Reduce heat and simmer for 15 minutes, allowing flavors to meld and chicken to fully cook.
- Incorporate Rice or Orzo (Optional): If using, stir in your choice of white rice or orzo and simmer gently until tender, about 12 to 15 minutes depending on the grain.
- Stir in Lemon and Plant-Based Yogurt: Remove pot from heat. Gradually whisk in the plant-based yogurt and lemon juice carefully to avoid curdling. Add lemon zest for extra brightness. Season with vegetarian Worcestershire sauce (natural), salt, and freshly ground black pepper to taste.
- Add Natural Gelling Agent (Optional): If thicker texture is desired, dissolve a small amount of natural gelling agent in cold water and stir into the warm soup. Return to low heat briefly, stirring until slightly thickened.
- Garnish and Serve: Sprinkle fresh chopped dill or parsley on top for a fresh herbal lift, ladle soup into bowls, and enjoy.
Notes
- Use freshly squeezed lemon juice for the brightest flavor.
- Temper the plant-based yogurt by mixing a small amount of hot soup into it before adding to the entire pot to prevent curdling.
- Do not overcook the chicken to keep it tender and juicy.
- Add the natural gelling agent gradually to achieve the desired creamy consistency without heaviness.
- Add fresh herbs just before serving to preserve their vibrant flavor and color.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Appetizers
- Method: Simmering
- Cuisine: Greek
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 280
- Sugar: 4g
- Sodium: 620mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 65mg
Keywords: Greek lemon chicken soup, creamy chicken soup, plant-based yogurt soup, lemon chicken soup recipe, comforting chicken soup, dairy-free creamy soup
