Greek Chicken Soup with Lemon and Orzo

This Greek chicken soup with lemon and orzo is so warm, comforting and flavorful! It’s made in one pot in under 30 minutes and it’s so perfect for the cooler weather in the fall and winter months! This recipe makes for the perfect weeknight dinner and your whole family will be sure to love it!

This recipe is rich in flavor and packed in nutrients. If you love this recipe, you will love my other one pot dinners:

• Easy Turkey Lasagna Soup
• One Pot Creamy Lemon Chicken Orzo
• Easy Viral Gyoza Soup

Ingredients

• Avocado Oil: high quality, heart healthy oil with a high smoke point that’s perfect for cooking.
• Carrots, Diced: part of the mirepoix, adds a flavorful base for the soup as well as fiber and nutrients.
• Celery, Diced: part of the mirepoix, adds a flavorful base for the soup as well as fiber and nutrients.
• Medium Onion, Diced: part of the mirepoix, adds a flavorful base for the soup as well as fiber and nutrients.
• Garlic Cloves, Minced: adds a flavorful aromatic base for the soup
• Salt and Pepper, To Taste
• Shredded or Pulled Chicken: I used rotisserie chicken which is a convenient lean protein source for the dish.
• Chicken Bone Broth: Adds protein, collagen and other important vitamins and minerals to the dish. Can be substituted for regular chicken broth if no bone broth is available or on hand.
• Bay Leaf
• Dried Thyme
• Dry Orzo: a pasta that’s shaped like a large grain of rice and used in many soups!
• Lemon, Juiced: Adds a refreshing tartness to the soup!
• Fresh Parsley, Chopped To Garnish: Adds a brightness to the flavors of the soup as well as some color!

See recipe card for quantities.

Instructions

1. Start by preparing your vegetables according to the descriptions above (dicing your carrots, celery and onion) and preparing your chicken.
2. Add avocado oil to a large pot on medium heat. When your oil is hot, add in your diced carrots, celery, onions and minced garlic. Season with salt and pepper to taste and saute for 5-6 minutes or until your vegetables begin to soften.
3. Next, add in your pulled rotisserie chicken, chicken bone broth, your bay leaf and crushed dried thyme. Stir, cover and bring your pot to a simmer.
4. Add in your dry orzo and then cook for 7-9 minutes or until your orzo is tender and cooked through.
5. Remove your pot from heat and then add in your freshly squeezed lemon juice. Taste your soup and adjust your seasonings as needed. Add in your chopped parsley to garnish. Serve and enjoy!

Substitutions

• Gluten-Free -use gluten-free orzo to make this recipe gluten-free. Alternatively, you can use chickpea pasta to make this recipe gluten-free.
• Vegetarian – use silken tofu instead of pulled chicken to make this recipe vegetarian.
• Chicken bone broth– can be substituted for chicken broth or chicken bouillon.
• Pulled rotisserie chicken– can cook chicken breast by sautéing or boiling and shredding chicken as well.

This recipe is already dairy-free as is.

Variations

• Spicy – add chili pepper flakes to garnish to add some heat to the dish.

This recipe is already toddler and kid-friendly.

Equipment

All you need to make this Greek chicken soup with lemon and orzo is:

• A Medium (6-7 quart) Dutch Oven: Here is a cheap dutch oven if you are in the market for one. I have the Le Creuset Enamled pan as well as the Caraway dutch oven which I also love! You can also just use a 6-7 quart pot.

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Storage

This dish is best enjoyed fresh, however, leftovers can be stored in an air-tight container in the fridge for up to 4 days. You may need to add more chicken broth if desired as the orzo will soak up a lot of the broth when stored.

Soup

Looking for other soup recipes like this? Try these:

One Pot

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Jump to: Recipe

Greek Chicken Soup with Lemon and orzo

This Greek chicken soup with lemon and orzo is so warm, comforting and flavorful! It's made in one pot in under 30 minutes and it's so perfect for the cooler weather in the fall and winter months! This recipe makes for the perfect weeknight dinner and your whole family will be sure to love it!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Course Main Course, Main Dish, Soup

Cuisine greek

Servings 4

Calories 383 kcal

Equipment

• 6-7 Quart Dutch Oven or Large Pot

Ingredients

  

1x2x3x

• 1 Tablespoon Avocado Oil
• 2 Medium Carrots Diced
• 3 Celery Stocks Diced
• 1 Medium Onion Diced
• 2-3 Garlic Cloves Minced
• Salt and Pepper To Taste
• 2.5-3 Cups Cooked, Shredded or Pulled Chicken (I used a Rotisserie Chicken)
• 6 Cups Chicken Bone Broth
• 1 Bay Leaf
• 1 Tablespoon Dried Thyme
• 1 Cup Dry Orzo
• 1 Lemon Juiced
• 2 Tablespoons Fresh Parsley Chopped To Garnish

Instructions

 

• Start by preparing your vegetables according to the descriptions above (dicing your carrots, celery and onion) and preparing your chicken.
• Add avocado oil to a large pot on medium heat. When your oil is hot, add in your diced carrots, celery, onions and minced garlic. Season with salt and pepper to taste and saute for 5-6 minutes or until your vegetables begin to soften.
• Next, add in your pulled rotisserie chicken, chicken bone broth, your bay leaf and crushed dried thyme. Stir, cover and bring your pot to a simmer.
• Add in your dry orzo and then cook for 7-9 minutes or until your orzo is tender and cooked through.
• Remove your pot from heat and then add in your freshly squeezed lemon juice. Taste your soup and adjust your seasonings as needed. Add in your chopped parsley to garnish. Serve and enjoy!

Notes

Please scroll up to view substitutions (including dietary substitutions), variations, and storage tips!

 

If you make this recipe, please don’t forget to leave a rating and review! It would mean so much to me! 

Nutrition

Calories: 383kcalCarbohydrates: 36gProtein: 44gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.04gCholesterol: 78mgSodium: 483mgPotassium: 584mgFiber: 3gSugar: 4gVitamin A: 5454IUVitamin C: 8mgCalcium: 73mgIron: 3mg

Keyword chicken noodle soup, Greek Chicken Soup with Lemon and orzo, lemon and orzo

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Food Safety

• Cook to a minimum temperature of 165 °F (74 °C)
• Don’t leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.