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Greek Lemon Chicken Orzo Soup

A vibrant and zesty soup filled with tender chicken, bright lemon, and fresh herbs, perfect for cozy dinners or light lunches.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Greek
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 pound chicken breast, shredded Can use rotisserie chicken for quicker prep
  • 6 cups chicken broth Homemade or store-bought works great
  • 1 cup orzo pasta
  • 1 medium lemon, juiced and zested
  • 1 teaspoon dried oregano
  • to taste Salt and pepper
  • 2 cups fresh spinach or dill Optional
  • Feta cheese, for serving

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat. Once it's shimmering, add the diced onion and minced garlic. Sauté until softened, about 3-4 minutes.
  2. Toss in the shredded chicken, stirring it into the fragrant mixture. Let it cook for another 2-3 minutes to absorb all those wonderful flavors.
  3. Pour in the chicken broth, orzo, lemon juice, lemon zest, and dried oregano. Stir well and bring it to a boil.
  4. Reduce the heat and let it simmer for 10-12 minutes, or until the orzo is tender.
  5. If using spinach or dill, add it during the last couple of minutes of cooking for freshness.
  6. Taste and season with salt and pepper as desired.
  7. Serve hot, garnished generously with crumbled feta cheese.

Notes

Store leftovers in an airtight container in the fridge for 3-4 days. For longer storage, freeze in containers for up to 3 months. Reheat to 165°F before serving. Feel free to add diced carrots, celery, or substitute chicken with chickpeas or tofu for different variations.