Greek Chicken Orzo Soup

Why You’ll Love This Recipe

This soup offers a harmonious blend of savory chicken, delicate orzo, and zesty lemon, creating a satisfying and refreshing meal. It’s easy to prepare, nourishing, and can be customized with various herbs and vegetables to suit your taste.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts or thighs

• Orzo pasta

• Carrots, diced

• Celery, diced

• Onion, chopped

• Garlic, minced

• Chicken broth

• Fresh lemon juice

• Olive oil

• Fresh dill or parsley, chopped

• Salt and pepper to taste

Directions

1. In a large pot, heat olive oil over medium heat. Add chopped onions, carrots, and celery, cooking until softened.

2. Stir in minced garlic and cook for an additional minute.

3. Pour in chicken broth and bring to a boil.

4. Add chicken breasts to the pot, reduce heat, and simmer until the chicken is cooked through. Remove chicken, shred it, and return it to the pot.

5. Stir in orzo pasta and cook until al dente.

6. Add fresh lemon juice, chopped herbs, salt, and pepper. Adjust seasoning to taste.

7. Serve hot, garnished with additional herbs if desired.

Servings and Timing

This recipe yields approximately 6 servings. Preparation time is about 15 minutes, with a cooking time of 30 minutes.

Variations

• Use rotisserie chicken for a quicker preparation.

• Add spinach or kale for extra greens.

• Incorporate a beaten egg mixed with lemon juice (avgolemono) for a traditional Greek twist.

• Substitute orzo with rice or other small pasta shapes.

• Enhance the flavor with a sprinkle of grated Parmesan cheese before serving.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium heat, adding a splash of broth or water if the soup has thickened. Freezing is not recommended as the pasta may become mushy upon thawing.

FAQs

Can I make this soup gluten-free?

Yes, substitute the orzo with gluten-free pasta or rice to accommodate a gluten-free diet.

What is avgolemono?

Avgolemono is a traditional Greek sauce made from eggs and lemon juice, often used to thicken and flavor soups.

Can I use chicken thighs instead of breasts?

Absolutely, chicken thighs can be used and will add a richer flavor to the soup.

Is it possible to make this soup vegetarian?

Yes, omit the chicken and use vegetable broth. Add more vegetables or beans for protein.

How can I add more lemon flavor?

Increase the amount of lemon juice or add lemon zest for a more pronounced citrus flavor.

What herbs pair well with this soup?

Fresh dill, parsley, or oregano complement the flavors beautifully.

Can I prepare this soup in advance?

Yes, prepare the soup without the orzo and refrigerate. Cook the orzo separately and add it when reheating to prevent it from becoming mushy.

How do I prevent the orzo from overcooking?

Cook the orzo until just al dente and avoid prolonged simmering after adding it to the soup.

What can I serve with this soup?

Serve with crusty bread, a side salad, or a light sandwich for a complete meal.

Can I freeze this soup?

It’s best enjoyed fresh, but if you choose to freeze it, do so without the orzo and add freshly cooked orzo upon reheating.

Conclusion

Greek Chicken Orzo Soup is a delightful and nourishing dish that brings together the comforting elements of chicken soup with the bright, zesty flavors of lemon and herbs. Its versatility and ease of preparation make it a wonderful addition to your culinary repertoire.

Greek Chicken Orzo Soup

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Greek Chicken Orzo Soup is a comforting and vibrant dish that combines tender chicken, orzo pasta, and fresh vegetables in a lemon-infused broth. A hearty and refreshing meal for any season.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings
• Category: Soup
• Method: Stovetop
• Cuisine: Greek
• Diet: Low Lactose

Ingredients

Boneless, skinless chicken breasts or thighs – 1 lb

Orzo pasta – 3/4 cup

Carrots, diced – 2

Celery, diced – 2 stalks

Onion, chopped – 1

Garlic, minced – 2 cloves

Chicken broth – 8 cups

Fresh lemon juice – 1/4 cup

Olive oil – 2 tbsp

Fresh dill or parsley, chopped – 2 tbsp

Salt and pepper – to taste

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Instructions

1. In a large pot, heat olive oil over medium heat. Add onions, carrots, and celery, and cook until softened, about 5 minutes.
2. Stir in garlic and cook for 1 more minute.
3. Pour in chicken broth and bring to a boil.
4. Add chicken breasts, reduce heat, and simmer until the chicken is cooked through, about 15 minutes. Remove chicken, shred, and return to the pot.
5. Stir in orzo and cook until al dente, about 8-10 minutes.
6. Add lemon juice, chopped herbs, salt, and pepper. Stir and adjust seasoning as needed.
7. Serve hot, garnished with additional herbs if desired.

Notes

• Use rotisserie chicken for a quicker preparation.
• Add spinach or kale for extra greens.
• Incorporate avgolemono (egg-lemon sauce) for a traditional Greek touch.
• Substitute orzo with rice or small pasta shapes.
• Top with grated Parmesan cheese for extra flavor.
• Store in refrigerator up to 3 days; reheat with added broth if needed.
• For freezing, omit orzo and add it freshly when reheating.

Nutrition

• Serving Size: 1 1/2 cups
• Calories: 280
• Sugar: 4g
• Sodium: 600mg
• Fat: 10g
• Saturated Fat: 2g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 3g
• Protein: 24g
• Cholesterol: 60mg