This Greek Lemon Orzo Chicken Soup is warm and comforting! It has tender chicken, zesty lemon, and cozy orzo pasta that make it feel just like a hug in a bowl.
Honestly, the lemon adds such a bright flavor! I love serving it with crusty bread for dipping. It’s perfect for chilly days or when you need a little pick-me-up!
Key Ingredients & Substitutions
Olive Oil: This adds richness to the soup. You can substitute it with avocado oil or butter if olive oil isn’t available.
Chicken Broth: I prefer low-sodium broth so I can control the saltiness. You can also use vegetable broth for a lighter version, or make your own homemade broth if you have the time!
Orzo Pasta: Orzo is tiny and cooks quickly. If you don’t have it, try using rice or any small pasta like tiny shells or ditalini. Just adjust the cooking time accordingly.
Fresh Herbs: Dill and parsley are my favorite in this soup. If you don’t have fresh herbs, dried herbs can work too—just use less, about one-third of the amount.
How Do I Properly Cook the Chicken in the Soup?
The chicken needs to be cooked just right for tenderness. Here are steps to ensure perfect chicken:
- Start by adding the chicken to simmering broth—this helps it stay juicy.
- Cook until the chicken is no longer pink inside, about 15-20 minutes.
- Let it rest for a few minutes before shredding; this keeps it moist and easier to handle.
Keep an eye on the broth temperature; it should simmer gently, not boil vigorously, to prevent tough chicken.
Greek Lemon Orzo Chicken Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 6 cups chicken broth (preferably low sodium)
- 1 pound boneless, skinless chicken breasts
- 1 cup orzo pasta
- Juice of 2 lemons (about 1/3 cup)
- Zest from 1 lemon
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
- 1/4 cup fresh dill, chopped
- 1/4 cup fresh parsley, chopped
- Lemon slices, for garnish (optional)
How Much Time Will You Need?
This delicious soup takes about 10 minutes to prep and roughly 30 minutes to cook. In total, you’ll be looking at about 40 minutes from start to finish. Perfect for a cozy weeknight dinner!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Begin by heating the olive oil in a large pot over medium heat. Once hot, add the chopped onion, sliced carrots, and celery. Sauté these veggies until they are softened, which should take about 5-7 minutes.
2. Add Garlic and Oregano:
Next, stir in the minced garlic and dried oregano. Cook for another minute, just enough time for the garlic to become fragrant without burning.
3. Add Broth and Chicken:
Pour in the chicken broth and bring the mixture to a gentle boil. Once boiling, carefully add the chicken breasts to the pot. Lower the heat to a simmer and let the chicken cook for about 15-20 minutes or until cooked through.
4. Shred the Chicken:
Once the chicken is ready, remove it from the pot and set it aside to cool slightly. In the meantime, add the orzo pasta to the soup and cook according to the package instructions, usually about 7-9 minutes until al dente.
5. Finish the Soup:
While the orzo is cooking, shred or dice the cooked chicken into bite-sized pieces. Return the chicken to the pot when the orzo is ready. Stir in the lemon juice, lemon zest, chopped dill, and parsley. Season to taste with salt and pepper.
6. Simmer and Serve:
Let the soup simmer for another 2-3 minutes to meld the flavors together. Then, ladle the soup into bowls, garnish with thin lemon slices if you’d like, and serve hot!
This soup offers a bright, tangy broth with tender chicken and comforting orzo—perfect for a cozy meal! Enjoy!
Can I Substitute the Chicken with Another Protein?
Absolutely! You can use turkey or even shredded rotisserie chicken for convenience. If using a different protein, adjust the cooking time accordingly; for example, shrimp would only need a few minutes to cook through.
How Can I Make This Soup Vegetarian?
To make a vegetarian version, simply replace the chicken with chickpeas or tofu, and use vegetable broth instead of chicken broth. You can also add extra veggies like spinach or kale for more texture and nutrition!
Can I Make the Soup Ahead of Time?
Yes, this soup can be made ahead! Cook it as directed and let it cool before storing. It will keep in the fridge for up to 3 days. Just note that the orzo may absorb some broth, so you might want to add a splash of water or broth when reheating.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. If you have a large batch, consider freezing portions in freezer-safe bags for up to 3 months. Just remember to thaw it in the fridge overnight before reheating!
