This Greek Lemon Orzo Chicken Soup is like a warm hug in a bowl! It’s packed with tender chicken, zesty lemon, and small orzo pasta, making it both comforting and refreshing.
Trust me, the bright flavors make every spoonful delightful. I love serving it with a sprinkle of fresh herbs on top—it’s like giving my soup a little style boost! 🌿
Key Ingredients & Substitutions
Olive Oil: A staple in Greek cooking, olive oil adds richness. If you need a substitute, avocado oil or vegetable oil are good options for cooking.
Chicken Broth: I prefer low-sodium broth, as it lets the flavors shine without being overly salty. You can use vegetable broth for a vegetarian version or even water in a pinch, just add more herbs for flavor.
Orzo Pasta: This tiny pasta is perfect for soups! If you can’t find orzo, ditalini or small rice works as a substitute, but keep an eye on cooking times.
Cooked Chicken: I love using rotisserie chicken for convenience; it’s flavorful and saves time. If you have leftover chicken from another meal, that works great too!
Lemons: The juice brightens the soup! If fresh lemons aren’t available, bottled lemon juice is fine—just use a bit less, as it’s more concentrated.
How Do I Sauté Vegetables Properly for Flavor?
Sautéing the onions and carrots is essential for building flavor in your soup. Here’s how to get it right:
- Start with medium heat; too high can burn the onions.
- Cook the onions until they are translucent, that usually takes about 5-7 minutes. Don’t rush this step; it’s where the sweetness develops.
- Add the carrots and sauté until they soften, stirring occasionally. This helps release their natural sugars and deepens the flavor profile.
Don’t forget to add the garlic last, as it cooks quickly and can burn in high heat. Timing is key for great flavor!
How to Make 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
- 2 medium carrots, sliced
- 6 cups chicken broth (preferably low sodium)
- 1 cup orzo pasta
- 2 cups cooked chicken, shredded or chopped (rotisserie chicken works well)
- Juice of 2 lemons (about 1/4 cup)
- 1 lemon, thinly sliced, for garnish
- 1/4 cup fresh dill, chopped (plus extra sprigs for garnish)
- 1/4 cup fresh flat-leaf parsley, chopped
- Salt and freshly ground black pepper, to taste
- Optional: spinach or kale leaves (a handful, chopped)
Time Needed to Prepare:
This recipe will take about 15 minutes of prep time and around 20 minutes of cooking time, so you’ll have a delicious and hearty soup ready in about 35 minutes. Perfect for a cozy meal!
Step-by-Step Instructions:
1. Start with the Vegetables:
Begin by heating the olive oil in a large pot over medium heat. Add the chopped onion and sliced carrots. Sauté them until the onion becomes translucent and the carrots start to soften, which should take about 5-7 minutes. This helps build a flavorful base for your soup!
2. Add Garlic for Flavor:
Next, toss in the minced garlic and let it cook for about 1 minute, just until it’s fragrant. Be careful not to let it burn, as burnt garlic can taste bitter.
3. Bring in the Broth:
Now it’s time to pour in the chicken broth. Bring it to a boil, making sure everything is well combined and heated.
4. Incorporate the Orzo:
Once the broth is boiling, add the orzo pasta. Reduce the heat to a gentle simmer and cook for about 8-10 minutes, or until the orzo is tender but not mushy. Stir occasionally to prevent sticking.
5. Combine the Chicken and Seasonings:
Stir in your shredded or chopped cooked chicken, the juice of the lemons, along with the chopped dill and parsley. If using spinach or kale, add it at this point too. This will give your soup a fresh and vibrant flavor!
6. Season to Taste:
Now it’s time to season! Add salt and freshly ground black pepper to your liking. Let it simmer together for another 2-3 minutes to ensure everything is heated through and the flavors meld beautifully.
7. Serve with Style:
Carefully ladle the soup into bowls. Garnish each serving with a few slices of lemon and some sprigs of fresh dill for a lovely presentation.
8. Enjoy Your Meal!
Dig in and relish every spoonful of your homemade Greek Lemon Orzo Chicken Soup! It’s a comforting dish that’s perfect for any day of the week.
Can I Use Different Pasta Instead of Orzo?
Absolutely! If you can’t find orzo, you can substitute with ditalini, tiny shells, or even small rice. Just be mindful of the cooking times, as they may vary.
How Do I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if needed to loosen it up.
Can I Make This Soup Vegetarian?
How Can I Adjust the Lemon Flavor?
If you prefer a milder lemon flavor, start with the juice of just one lemon and taste before adding the second. You can always add more to your preference!
