This Greek Lemon Orzo Chicken Soup is bright and comforting. It combines tender chicken, fluffy orzo, and zesty lemon for a tasty twist that warms you right up!
I often make this when I’m under the weather or just need a hug in a bowl. Plus, who can resist that zingy lemon flavor? It’s like a little sunshine in each spoonful!
Key Ingredients & Substitutions
Olive Oil: This is the base for your soup. You can substitute with avocado oil or vegetable oil if you prefer. I like olive oil for its flavor and health benefits!
Chicken Broth: Using low-sodium broth helps control the saltiness. If you’re vegetarian, vegetable broth works just as well to keep the flavors bright.
Orzo Pasta: Orzo is perfect in this soup! If you need a gluten-free option, try quinoa or rice instead, but adjust the cooking time accordingly.
Cooked Chicken: Rotisserie chicken is super convenient! If you’re cooking chicken specifically for the soup, use boneless thigh fillets for juicy results.
Lemon Juice & Zest: Fresh lemons pack the best punch of flavor. If you’re in a pinch, bottled lemon juice will work, but fresh is always better.
How Do You Achieve the Best Flavor in this Soup?
The secret to a flavorful soup lies in how you cook your vegetables. Start by sautéing onions, carrots, and celery in olive oil; this method, known as the “mirepoix,” builds a solid base of flavor. Make sure not to rush this step!
- Heat oil in a pot over medium heat.
- Add onions, carrots, and celery. Cook until they’re soft, about 5-7 minutes.
- Add garlic last, cooking it for just 1-2 minutes to avoid burning.
When adding the broth, let it come to a rolling boil before adding the orzo. This keeps the pasta from getting too mushy. Don’t forget to stir in lemon juice and zest right before serving for that fresh zing!
Greek Lemon Orzo Chicken Soup
Ingredients You’ll Need:
For The Soup:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 3 large carrots, peeled and sliced
- 2 celery stalks, sliced
- 6 cups chicken broth (preferably low sodium)
- 2 cups cooked chicken, shredded (rotisserie chicken works great)
- 1 cup orzo pasta
- Juice of 2 lemons
- Zest of 1 lemon
- 1/4 cup fresh parsley, chopped
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
- Lemon slices, for garnish (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and around 20 minutes to cook, so you should be able to serve this delicious soup in about 35 to 40 minutes. Perfect for a weeknight dinner!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Start by heating the olive oil in a large pot over medium heat. Once hot, add the finely chopped onion, sliced carrots, and celery. Cook these veggies, stirring occasionally, until they are softened. This should take about 5-7 minutes.
2. Add the Garlic:
Next, stir in the minced garlic. Cook for an additional 1-2 minutes until the garlic is fragrant, but be careful not to let it brown!
3. Bring it to a Boil:
Pour in the chicken broth and bring everything to a boil. The broth will add a wonderful flavor to your soup!
4. Cook the Orzo:
Once boiling, add the orzo pasta and dried oregano. Reduce the heat to a simmer and let it cook for about 8-10 minutes or until the orzo is tender. Make sure to stir occasionally.
5. Add the Chicken:
Now, stir in the shredded cooked chicken and cook until everything is heated through. This should take an additional 3-5 minutes.
6. Finish with Lemon and Herbs:
Remove the pot from heat. Stir in the fresh lemon juice, lemon zest, and chopped parsley. Season with salt and pepper to taste to elevate the flavors.
7. Serve It Up:
Ladle the warm soup into bowls. If you like, garnish with fresh lemon slices and extra parsley for a lovely presentation!
8. Enjoy!
Your comforting Greek Lemon Orzo Chicken Soup is ready to be enjoyed! Dive in and savor the bright, zesty flavors mixed with savory chicken and tender pasta—perfect any day of the week!
Can I Use Frozen Vegetables Instead?
Absolutely! Frozen vegetables can be a great time-saver. Just add them to the pot when you would typically add the fresh veggies, and cook until heated through. There’s no need to thaw them beforehand.
How Can I Store Leftover Soup?
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stovetop or in the microwave, adding a splash of water or broth if it thickens too much.
Can I Make This Soup Vegetarian?
Yes, you can! Substitute the chicken broth with vegetable broth and omit the shredded chicken. You can add more vegetables or cooked beans for added protein.
What Can I Use Instead of Orzo?
If you don’t have orzo, you can use small pasta shapes like ditalini, or for a gluten-free option, consider quinoa or rice. Just be mindful of the cooking times, as they may vary!
