Vibrant Greek Lemon Chicken Orzo Soup is filled with tender chicken, plump orzo pasta, and zesty lemon juice in a broth with fresh dill and aromatic herbs. It's a taste of the Mediterranean in every spoonful, making it a meal to repeat.
A one-pot wonder, it comes together in under an hour, filling your kitchen with it's aroma.
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Why You'll Love This Recipe
Greek lemon chicken orzo soup is a classic dish that has been enjoyed for centuries. It is a popular soup in Greece, and it is also becoming increasingly popular in other parts of the world.
This recipe is perfect for any time of year, but it's especially popular during the winter months, when it's the perfect way to warm up on a cold day. It's also a great meal for sick days or when you're just feeling under the weather.
- Easy. It's a one-pot meal, which means you'll only have to dirty one dish.
- Delicious recipe. The combination of the chicken, orzo, lemon juice, and vegetables is simply irresistible. It is a soup that you will want to make again and again.
- Affordable. This Greek orzo soup is a budget-friendly option that is perfect for a weeknight meal.
Lemon Chicken Orzo Soup Ingredients
This hearty soup is made with chicken, orzo pasta, lemon juice, and a variety of vegetables, and it's sure to warm you up from the inside out. If you don't have orzo, you can use some long grain rice, or any other small pasta instead.
- Carrots - Diced.
- Celery - Diced. If you can include some of the inner leaves, or top leaves, even better for soup broth flavor!
- Onion - Diced.
- Garlic - Minced.
- Chicken - Diced breast or thigh meat, skinless and boneless.
- Salt
- Black pepper - Ground, to taste.
- Thyme - Fresh sprig, or 1 teaspoon dried.
- Rosemary - Fresh sprig, or ½ teaspoon dried.
- Chicken broth
- Water
- Lemon juice - Fresh squeezed.
- Lemon zest - Fresh zested.
- Orzo - Or any tiny pasta.
- Spinach - Fresh leaf, or frozen leaf.
- Parsley - Fresh, chopped. For soup and for garnish.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How To Make Greek Chicken Soup
Greek lemon chicken orzo soup is a classic dish that has been enjoyed for centuries. It is a popular soup in Greece, and it is also becoming increasingly popular in other parts of the world.
This soup is a great way to enjoy the flavors of Greece, and it is also a healthy and satisfying meal.
Saute Diced Vegetables
- Heat the olive oil in a large pot or 6 quart Dutch oven over medium heat.
- Saute the onion, carrots, and celery and cook until softened, about 5 minutes.
- Add the garlic, herbs and seasonings, diced chicken and cook for 3 minutes more.
Add Lemon Juice and Chicken Broth
- Add the chicken broth, water, lemon juice, black pepper, and salt. Bring to a boil, then reduce heat and simmer for 10 minutes.
Add Orzo and Spinach
- Add the orzo and spinach and simmer for an additional 6 to 8 minutes, or until the orzo is cooked.
Simmer and Serve
- Stir in the remaining parsley and serve immediately with warm bread and butter. A dollop of sour cream is a common garnish also.
Serving Suggestions
This Greek lemon chicken orzo soup can be served on its own or with a side of crusty bread. You can also garnish it with additional lemon juice, parsley, or grated Parmesan cheese.
This delicious, easy to make soup is a great way to enjoy the flavors of Greece, and it is also a healthy and satisfying meal.
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Substitutions and Variations
Here are a few substitutions and variations making this Greek chicken orzo soup recipe.
- You can add other herbs and spices to the soup to give it your own unique flavor profile. Some good options include sage, chervil, bay leaf, or basil.
- If you don't have orzo, you ca substitute any rice, or even quinoa.
- You can substitute other vegetables for the carrots and celery, such as zucchini, broccoli, or mushrooms.
Equipment
Equipment can have a big impact on how a recipe turns out. Below are some of my favorite pieces of equipment that I use when making this Greek lemon orzo soup.
This recipe for spanakopita in puff pastry makes this timeless classic a snap to make, even on a busy night. It's a delicious and versatile dish that can be enjoyed as a snack, appetizer, or main course.
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Storage and Reheating
- This Greek lemon chicken orzo soup can be stored in the refrigerator for up to 3 days.
- It can also be frozen for up to 2 months.
- To reheat, thaw the soup overnight in the refrigerator and then reheat it in a saucepan over medium heat until heated through.
Tips for Success
- You can also add other ingredients to the soup, such as drained diced tomatoes, olives, and garnish with crumbled feta cheese.
- Long grain rice is a good substitute for the orzo.
- Don't over cook the orzo, it only needs 8 to 10 minutes, sometimes less on a low simmer.
- Adjust salt, pepper, and lemon juice to your personal taste.
- Get the most from your lemons: How To Juice A Lemon Like A Pro.
Frequently Asked Questions
es, you can use chicken thighs instead of chicken breasts. Just be sure to cook the chicken until it is cooked through.
Yes, you can use rotisserie chicken in this recipe. Just shred the chicken and add it to the soup along with the orzo pasta.
More Delish Ideas
Lemon Chicken Orzo Soup
Ingredients
- 2 tablespoon Olive oil
- 1 medium Onion
- 3 medium Carrots peeled and diced
- 3 ribs Celery diced, leaves included
- 3 cloves Garlic
- 1 sprig Thyme 1 teaspoon dried
- 1 sprig Rosemary ½ teaspoon dried
- ¼ cup Parsley fresh, chopped
- 1 teaspoon Salt or to taste
- ½ teaspoon Pepper or to taste
- 3 large Chicken skinless and boneless, diced
- 4 cup Chicken broth
- 2 cup Water
- 2 large Lemon juice soften before squeezing
- 1½ teaspoon Lemon zest fresh
- ⅔ cup Orzo
- 3 cup Spinach fresh
- Parsley for garnish
Instructions
- Heat the olive oil in a large pot or 6 quart Dutch oven over medium heat. Saute the onion, carrots, and celery and cook until softened, about 5 minutes.2 tablespoon Olive oil, 3 medium Carrots, 1 medium Onion, 3 ribs Celery
- Add the garlic, sprigs of thyme, rosemary, chopped parsley, salt, pepper, and diced chicken and cook for 3 minutes more.3 cloves Garlic, 1 sprig Thyme, 1 sprig Rosemary, ¼ cup Parsley, ½ teaspoon Pepper, 1 teaspoon Salt, 3 large Chicken
- Add the chicken broth, water, lemon juice, and lemon zest to the pot, and bring to a boil, then reduce heat and simmer for 10 minutes.4 cup Chicken broth, 2 cup Water, 2 large Lemon juice, 1½ teaspoon Lemon zest
- Add the orzo and spinach and simmer for an additional 6 to 8 minutes, or until the orzo is cooked.⅔ cup Orzo, 3 cup Spinach
- Stir in the remaining parsley and serve immediately with warm bread and butter. A dollop of sour cream is a common garnish also.Parsley
Notes
- You can also add other ingredients to the soup, such as drained diced tomatoes, olives, and garnish with crumbled feta cheese.
- Long grain rice is a good substitute for the orzo.
- Don't over cook the orzo, it only needs 8 to 10 minutes, sometimes less on a low simmer.
- Adjust salt, pepper, and lemon juice to your personal taste.
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