This Greek Lemon Orzo Chicken Soup is warm and comforting, packed with juicy chicken, tender orzo pasta, and a bright lemony taste. It’s like a hug in a bowl!
I love how easy this soup is to whip up—just toss everything in a pot and let it simmer. Perfect for chilly days or when you need a quick dinner. Plus, it’s super yummy! 😊
Key Ingredients & Substitutions
Chicken Breasts: Skinless, boneless chicken breasts work great for a lean protein. But you can swap them with chicken thighs for a juicier flavor or use leftover rotisserie chicken to save time!
Chicken Broth: I prefer low sodium broth, as it lets you control the salt level better. You can also use vegetable broth for a lighter soup or even water in a pinch, but the flavor will be milder.
Orzo Pasta: Orzo is small and cooks quickly, making it ideal for soup. If you don’t have it, you can use other small pasta shapes like ditalini, or even rice for a gluten-free option.
Lemon: Fresh lemon juice and zest give the soup its bright flavor. If you don’t have a lemon, use bottled lemon juice. However, fresh tastes significantly better!
Dill and Parsley: Fresh herbs add freshness! If you can’t find dill, try fresh thyme or basil—both will offer a unique twist to the flavor!
How Do I Achieve the Perfect Soup Texture?
Getting the soup’s texture just right involves careful timing, especially with the orzo and veggies.
- Start by sautéing the onions and garlic until fragrant—they provide a flavorful base.
- Once you add the chicken, let it simmer calmly to cook through, which helps keep it tender. Remove and shred it to distribute it evenly in the soup.
- Add the carrots first as they take longer to soften, then the orzo. This way, everything cooks perfectly without mushy pasta!
- After returning the chicken, stir in lemon and herbs at the end to maintain their bright flavors.
Remember, let the soup cool slightly before serving; it helps flavors mingle beautifully!
How to Make Greek Lemon Orzo Chicken Soup
Ingredients You’ll Need:
For the Soup:
- 2 medium chicken breasts (skinless, boneless)
- 6 cups chicken broth (low sodium preferred)
- 1 cup orzo pasta
- 3 medium carrots, sliced into rounds
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 large lemon (zested and juiced, plus slices for garnish)
- 2 tablespoons fresh dill, chopped (plus extra for garnish)
- 2 tablespoons fresh parsley, chopped
- Salt and black pepper, to taste
- 1 teaspoon dried oregano (optional)
- Red pepper flakes, to taste (optional)
How Much Time Will You Need?
This delightful soup takes about 10 minutes of prep time and approximately 30 minutes of cooking time. In total, you’ll spend about 40 minutes from start to finish. It’s quick and perfect for a weeknight meal!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Begin by heating olive oil in a large pot over medium heat. Add the chopped onions and minced garlic, sautéing them gently until they become translucent and fragrant. This should take about 3-4 minutes. The aroma will get your taste buds tingling!
2. Cook the Chicken:
Next, add the chicken breasts to the pot. Pour in the chicken broth and bring everything to a boil. Once boiling, reduce the heat to a simmer and let it cook until the chicken is fully cooked through, which will take about 15-20 minutes. You’ll know the chicken is done when it’s no longer pink in the center.
3. Shred the Chicken:
Carefully remove the chicken breasts from the pot and place them on a cutting board. Use two forks to shred the chicken into bite-sized pieces and set it aside for later.
4. Cook the Vegetables and Orzo:
In the same pot, add the sliced carrots and orzo pasta to the simmering broth. Cook everything together until the orzo is tender and the carrots are cooked through, which should take another 8-10 minutes. Stir occasionally to prevent the orzo from sticking together.
5. Add Chicken and Seasonings:
Return the shredded chicken to the pot. Now, it’s time to bring in the flavors! Stir in the lemon zest, lemon juice, chopped dill, parsley, and dried oregano if you’re using it. Season with salt and pepper to taste. Heat through for another 2-3 minutes. You want all those tasty flavors to mix and mingle!
6. Serve and Enjoy:
Serve your delicious soup hot, garnished with fresh dill and lemon slices for a beautiful presentation. If you like a little kick, sprinkle with red pepper flakes. Enjoy each spoonful of this comforting bowl of joy!
This Greek Lemon Orzo Chicken Soup is not just nourishing but also bursting with vibrant flavors and the comforting texture of tender ingredients. Enjoy every bite!
Can I Use Leftover Chicken for This Recipe?
Absolutely! Shredded rotisserie chicken or any leftover cooked chicken works perfectly. Just skip the cooking step for the chicken and add it in with the vegetables.
What Can I Substitute for Orzo Pasta?
If you don’t have orzo, you can use other small pasta shapes like ditalini or mini shells. Alternatively, rice or quinoa can also work, but adjust the cooking time as they may vary.
How Long Can I Store Leftovers?
You can store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove or in the microwave. Add a splash of broth or water to maintain the soup’s consistency.
Is This Soup Easy to Make Ahead of Time?
Definitely! You can make the soup a day ahead. Just let it cool and refrigerate. The flavors will deepen overnight! Reheat gently on the stove before serving, and consider adding a bit of fresh lemon juice to brighten it up.