GREEK CHICKEN SOUP WITH LEMON AND ORZO

side view of a bowl of orzo chicken soup with carrots, lemon, parsley, bread and another bowl of soup in the background

GREEK CHICKEN SOUP WITH LEMON AND ORZO

This Greek Chicken Soup with Lemon and Orzo is comfort food at its finest! It's so easy to prepare and uses fresh, simple and wholesome ingredients. It's hearty enough to be a main meal all on its own but also makes a perfect appetizer or side dish to all of your favourite Greek inspired meals.

Prep Time 10

Cook Time 30

Total Time 40

Servings Servings

Ingredients

1 pound Boneless, Skinless Chicken Breasts* diced
1 cup Orzo Pasta
1 Onion finely chopped
2 Carrots diced
2 Celery Stalks diced
4 Cloves Garlic minced
8 cups Chicken Broth
½ cup Fresh Lemon Juice
1 tsp Dried Oregano
Salt and Pepper to taste
Fresh Parsley chopped, optional, for garnish
2 tbsp Extra Virgin Olive Oil divided

Instructions

In a large pot, sauté the diced chicken in half the oil until browned on both sides. Remove from the pot and set aside.
In the same pot, add the remaining olive oil and sauté the onion, carrots, celery, and garlic for a few minutes until softened, stirring occasionally.
Pour in the chicken broth and the orzo, and bring to a boil. Reduce heat and simmer until the orzo is cooked - about 8-10 minutes.
Add the browned chicken back to the pot. Stir in lemon juice, dried oregano, salt, and pepper. Simmer for an additional 10-15 minutes.
Adjust seasoning to taste and serve hot, garnished with fresh parsley.

Notes

If you're short on time, try using my Instant Pot Shredded Chicken instead which you can easily make in advance. To do so, skip step 1 and stir the cooked shredded chicken directly into the soup at step 4.

Nutrition