This Greek-Inspired Lemon Chicken Orzo Soup is the ultimate comfort in a bowl light yet hearty, zesty yet soothing. Tender chicken, vibrant vegetables, and delicate orzo are infused with bright lemon flavor and aromatic herbs for a refreshing, Mediterranean-inspired meal. Perfect for cozy nights or when you need something nourishing and full of life.
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 6 cups chicken broth
- 1 cup orzo pasta
- 2 cups cooked chicken, shredded
- Juice of 2 lemons
- Zest of 1 lemon
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot, heat olive oil over medium heat. Add onion and sauté for 3–4 minutes until translucent.
- Add garlic, carrots, and celery. Cook another 5 minutes until the vegetables begin to soften.
- Sprinkle oregano and thyme, stirring to release their aroma.
- Pour in the chicken broth and bring to a boil. Add orzo and cook for 8–10 minutes, or until tender.
- Stir in shredded chicken, lemon juice, and lemon zest. Season with salt and pepper.
- Remove from heat and let rest a few minutes for flavors to blend.
- Serve hot, topped with fresh parsley for a bright finish.
Variation
- Add a Mediterranean twist by stirring in baby spinach or kale during the last few minutes of cooking for extra greens and nutrients.
- Replace the orzo with small pasta shapes like ditalini or couscous for a different texture while keeping that same lemony comfort.
- Make it creamy by whisking in a beaten egg with a little broth (like traditional Avgolemono soup) for a silky, velvety finish.
Cooking Notes
- For the best flavor, use freshly squeezed lemon juice it brightens the broth beautifully.
- If your soup thickens too much as it cools, just add a splash of warm broth or water before reheating.
- Use low-sodium chicken broth so you can better control the saltiness of the final dish.
Serving Suggestions
- Serve with warm pita bread or a slice of crusty baguette to soak up every drop of the lemony broth.
- Pair it with a crisp Greek salad topped with feta and olives for a light, refreshing meal.
- Garnish with extra lemon zest and a sprinkle of fresh dill or parsley for a restaurant-worthy presentation.
Tips
- Cook the orzo separately if you plan to store leftovers it prevents the pasta from soaking up too much broth.
- A drizzle of olive oil before serving enhances both aroma and richness.
- For added depth, simmer the soup with a small piece of lemon peel and remove it before serving.
Prep Time:
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Nutritional Information (Per Serving)
- Calories: 320 kcal
- Protein: 25 g
- Sodium: 780 mg
Frequently Asked Questions
-
Can I use uncooked chicken instead of cooked shredded chicken?
– Yes! Simply dice the raw chicken and simmer it in the broth for about 10–12 minutes before adding the orzo. This allows it to cook fully and infuse the soup with extra flavor. -
What can I use instead of orzo?
– You can substitute rice, small pasta like ditalini, or even quinoa for a gluten-free alternative. Adjust cooking times accordingly. -
How can I make this soup thicker?
– Let it simmer uncovered for a few extra minutes, or stir in a cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon cold water) until it reaches your desired consistency. -
How long can I store leftovers?
– The soup keeps well in the refrigerator for up to 3 days. Reheat gently on the stove, adding a little broth or water to loosen the texture.
Conclusion
This Greek-Inspired Lemon Chicken Orzo Soup is a perfect balance of bright citrus, tender chicken, and comforting warmth. It’s wholesome, light, and bursting with Mediterranean flavor the kind of soup that feels like sunshine in a bowl. Whether you’re craving something cozy on a cool evening or need a refreshing pick-me-up, this dish always delivers.
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Greek-Inspired Lemon Chicken Orzo Soup
- Total Time: 30 minutes
- Yield: 6 servings 1x
Description
This Greek-Inspired Lemon Chicken Orzo Soup is the ultimate comfort in a bowl light yet hearty, zesty yet soothing. Tender chicken, vibrant vegetables, and delicate orzo are infused with bright lemon flavor and aromatic herbs for a refreshing, Mediterranean-inspired meal. Perfect for cozy nights or when you need something nourishing and full of life.
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 6 cups chicken broth
- 1 cup orzo pasta
- 2 cups cooked chicken, shredded
- Juice of 2 lemons
- Zest of 1 lemon
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot, heat olive oil over medium heat. Add onion and sauté for 3–4 minutes until translucent.
- Add garlic, carrots, and celery. Cook another 5 minutes until the vegetables begin to soften.
- Sprinkle oregano and thyme, stirring to release their aroma.
- Pour in the chicken broth and bring to a boil. Add orzo and cook for 8–10 minutes, or until tender.
- Stir in shredded chicken, lemon juice, and lemon zest. Season with salt and pepper.
- Remove from heat and let rest a few minutes for flavors to blend.
- Serve hot, topped with fresh parsley for a bright finish.
Notes
- For extra richness, stir in a tablespoon of butter or a splash of cream before serving.
- Use rotisserie chicken for a quick and flavorful shortcut.
- Adjust lemon juice to your taste more for a tangier finish, less for milder flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek-Inspired
Nutrition
- Serving Size: 1 bowl (about 1½ cups)
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 780 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 70 mg
Keywords: Lemon chicken soup, Greek orzo soup, healthy chicken orzo, lemony chicken broth, Mediterranean soup