This Greek Lemon Orzo Chicken Soup is a warm and bright dish that’s perfect for chilly days! Packed with tender chicken, zesty lemon, and little orzo pasta, it’s both hearty and refreshing.
Honestly, who can’t resist a comforting bowl of soup? I love how the lemon makes it feel light and bright. Grab some crusty bread and enjoy—it just makes everything better!
Key Ingredients & Substitutions
Olive Oil: This is your base for sautéing the onions and garlic. If you’re out, avocado oil or even butter would work, but olive oil gives it that Mediterranean flair.
Chicken Broth: Low-sodium broth helps control salt levels. You can use vegetable broth for a lighter option, or homemade broth if you have it on hand!
Cooked Chicken: Rotisserie chicken is super convenient and adds a lot of flavor. You can also use leftover roasted chicken or even diced tofu if you’re going vegetarian.
Orzo Pasta: While orzo is perfect for this soup, you can swap it with other small pasta shapes like ditalini or even rice if you prefer.
Lemon: Fresh lemon juice brightens the soup. You could also try lime juice if you’re in a pinch, though it’ll change the flavor slightly.
How Do I Chop and Sauté Onions Perfectly?
Chopping onions can be tricky, and sautéing them just right sets the flavor of your soup. Here’s how to do it:
- Start with a sharp knife to make clean cuts. Cut the onion in half, peel the layers, and then finely chop.
- Heat your olive oil in a large pot over medium heat before adding the onions.
- Stir occasionally and aim for a soft, translucent look – this usually takes about 4-5 minutes. Don’t rush; a little patience goes a long way!
- If you’re worried about crying from the onion, try chilling them in the fridge before cutting. It can help reduce the vapors!
Greek Lemon Orzo Chicken Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 3 medium carrots, peeled and sliced
- 6 cups chicken broth (preferably low sodium)
- 1 ½ cups cooked chicken, shredded (rotisserie chicken works well)
- ¾ cup orzo pasta
- 1 lemon, thinly sliced, plus juice of the lemon (about 3 tablespoons)
- 2 tablespoons fresh parsley, finely chopped
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This delicious Greek Lemon Orzo Chicken Soup will take around 30 minutes to prepare and cook. With everything ready, it’ll be on your table in no time, and your kitchen will smell amazing!
Step-by-Step Instructions:
1. Sautéing the Base:
Start by heating the olive oil in a large pot over medium heat. Once hot, add the finely chopped onion. Sauté for about 4-5 minutes, or until the onion is softened and translucent. This step builds the flavor base for your soup!
2. Adding Garlic and Carrots:
Next, stir in the minced garlic and cook for another 30 seconds until it’s fragrant. After that, toss in the sliced carrots and stir occasionally for about 3 minutes. The carrots add a nice sweetness and lovely color to your soup.
3. Simmering the Broth:
Pour in the chicken broth and add the dried oregano. Bring the whole mixture to a boil, then reduce the heat to a simmer. Let it cook for about 10 minutes or until the carrots start to become tender.
4. Cooking the Orzo:
Now, add the orzo pasta to the pot. Continue simmering for another 7-9 minutes, or until the orzo is cooked al dente. Be sure to stir occasionally so the pasta doesn’t stick together!
5. Finishing with Chicken and Lemon:
Stir in the shredded cooked chicken and the thin lemon slices. Heat everything through for another 2-3 minutes, allowing those citrus flavors to blend in beautifully.
6. Final Touches:
Remove the soup from the heat, and add the fresh lemon juice and chopped parsley. This is what gives the soup its bright, zesty flavor!
7. Serve and Enjoy!
Season your soup with salt and freshly ground black pepper to taste. Serve it hot, garnished with a little more parsley or a few lemon slices if you like. Pair it with crusty bread for a truly comforting meal!
Can I Use Frozen Chicken in This Recipe?
Absolutely! Just make sure to thaw it first. You can thaw frozen chicken overnight in the fridge or quickly by placing it in a sealed plastic bag submerged in cold water. Once thawed, cook it thoroughly before shredding.
What Can I Substitute for Orzo Pasta?
If you don’t have orzo, other small pasta shapes like ditalini or even small shells make great substitutes. You can also use rice or quinoa; just make sure to adjust the cooking time as needed for those grains!
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. The orzo will absorb some liquid, so add a splash of broth or water when reheating to loosen the soup back up if needed.
Can I Make This Soup Vegetarian?
Yes! Simply replace the chicken broth with vegetable broth and omit the chicken. You can add extra veggies or beans for protein, and the lemon will still provide that refreshing zing!
