Zesty Greek Lemon Chicken Orzo Soup

$To make Greek Lemon Chicken Orzo Soup, you need a few key items: - 1 lb boneless, skinless chicken breast - 1 cup orzo pasta - 6 cups chicken broth These ingredients form the base of your soup. The chicken gives it protein, while the orzo adds a nice texture. Chicken broth brings all the flavors together. Adding vegetables and seasonings makes your soup tasty and healthy. Here’s what you need: - 1 large onion, chopped - 3 cloves garlic, minced - 2 carrots, diced - 2 celery stalks, diced - 1 cup fresh spinach, roughly chopped - 1 lemon, juiced and zested - 2 tablespoons olive oil - 1 teaspoon dried oregano - Salt and pepper to taste The onion and garlic provide a strong base flavor. Carrots and celery add sweetness and crunch. Spinach gives color and nutrients. Lemon juice and zest brighten the soup, making it fresh and zesty. For a beautiful finish, consider these garnishes: - Fresh dill or parsley for garnish Adding fresh herbs on top not only looks nice but also adds extra flavor. They enhance the soup and make it more inviting. {{ingredient_image_1}} First, you need to heat the olive oil in a large pot. Set the heat to medium. Then, add the chopped onion, diced carrots, and diced celery. Sauté these vegetables for about 5 to 7 minutes. You want them soft, not brown. Next, stir in the minced garlic. Cook it for one more minute. This adds a lovely aroma to your soup. Now, add the boneless, skinless chicken breasts to the pot. Pour in 6 cups of chicken broth. Squeeze in the lemon juice and add the lemon zest. Sprinkle in the dried oregano, salt, and pepper. Bring the mixture to a boil. Once it boils, reduce the heat and let it simmer. Cover the pot and cook for 15 to 20 minutes. The chicken should be fully cooked and tender. After the chicken is cooked, remove it from the pot. Use two forks to shred the chicken into small pieces. Return the shredded chicken back to the pot. Then, add 1 cup of orzo pasta. Cook it for 8 to 10 minutes. The orzo should be al dente, which means it’s cooked but still firm. Finally, stir in the roughly chopped spinach. Let it wilt for a couple of minutes. Taste your soup and adjust the seasoning with more salt, pepper, or lemon juice if you like. To achieve a balanced flavor in your Greek Lemon Chicken Orzo Soup, focus on the broth first. Use good-quality chicken broth. This base gives the soup a rich taste. Add lemon juice and zest to brighten the dish. A touch of salt balances the flavors well. If you want a richer taste, simmer the broth with extra herbs. Shredding chicken can be simple. After cooking, let the chicken cool for a few minutes. Use two forks to pull the meat apart easily. This method works well and keeps the chicken tender. For cooking orzo, add it to the pot after the chicken is done. Cook it until it is al dente, not mushy. Stir occasionally to prevent sticking and ensure even cooking. You can mix up the herbs and spices for more flavor. If you don’t have dried oregano, try thyme or rosemary. They add a nice twist to the soup. When using fresh herbs, add them at the end to keep their bright taste. Fresh ingredients usually provide more flavor than dried ones. However, dried herbs are great for convenience and still work well in this recipe. Pro Tips Use Fresh Ingredients: Fresh herbs and vegetables will elevate the flavor of your soup, making it taste vibrant and delicious. Adjust the Lemon: The acidity of the lemon can be adjusted to your taste. Start with less juice and zest, then add more if you prefer a zestier soup. Cook the Orzo Separately: If you plan to store leftovers, consider cooking the orzo separately to prevent it from absorbing too much broth. Garnish Generously: A sprinkle of fresh dill or parsley not only enhances the presentation but also adds a burst of flavor to each bowl. {{image_2}} You can get creative with proteins in this soup. Instead of chicken, try shrimp or turkey. Both options add a unique taste. If you seek a gluten-free dish, swap the orzo for gluten-free pasta. You can find it in most grocery stores. This keeps the soup delicious while meeting dietary needs. Want to boost the flavor? Add more veggies! Bell peppers or zucchini work well. They add color and nutrition. For a spicy kick, add red pepper flakes. Just a pinch can change the soup's profile. This is a great way to make your bowl stand out. When it comes to serving, pair this soup with traditional bread. A warm baguette or pita complements it nicely. You can also add a fresh salad on the side. For special occasions, serve the soup in elegant bowls. A sprinkle of fresh herbs on top makes it look fancy. These simple touches elevate your dining experience. Store any leftover Greek Lemon Chicken Orzo Soup in an airtight container. Let the soup cool to room temperature before sealing. This helps keep it fresh. The soup will stay good for about 3 to 4 days in the fridge. When you're ready to eat, just take it out and heat it up. If you want to keep the soup longer, freezing works well. Pour the cooled soup into freezer-safe bags or containers. Leave some space at the top for expansion. It’s best to freeze the soup without the orzo. This way, the pasta won’t get mushy. When you want to enjoy it, thaw it in the fridge overnight. Reheat it on the stove or in the microwave. In the fridge, the soup lasts about 3 to 4 days. If frozen, it can last for up to 3 months. To reheat, use low heat on the stove. Stir often to keep it from sticking. If you used the microwave, heat in short bursts. Add a splash of broth or water if it seems thick. This will help keep the flavors bright and fresh. Enjoy! Can I use frozen chicken? Yes, you can use frozen chicken. Just add a few extra minutes to the cooking time. Make sure the chicken reaches 165°F to be safe to eat. Frozen chicken can still be tender and flavorful. How can I make this soup vegetarian? To make this soup vegetarian, swap the chicken for chickpeas or white beans. Use vegetable broth instead of chicken broth. This will keep the soup hearty and delicious. Can I double or halve the recipe? Yes, you can easily double or halve the recipe. Just keep the same cooking times. You may need a larger pot if you double the recipe. What if I don’t have orzo pasta? If you don’t have orzo, use another small pasta like ditalini or even rice. Adjust the cooking time based on the pasta you choose. Each option will bring its own charm to the soup. How many calories per serving? This soup has about 300 calories per serving. This can change based on how much chicken or pasta you use. It remains a filling choice without being overly heavy. What are the health benefits of the ingredients? This soup is packed with nutrients. Chicken provides protein, while orzo gives you carbs for energy. Carrots and spinach add vitamins and minerals. Lemon juice boosts your immune system and adds freshness. This blog post shared how to make Greek Lemon Chicken Orzo Soup. We covered key ingredients like chicken, orzo, and veggies. I showed you step-by-step instructions to prepare and combine the ingredients. We also explored tips for perfecting flavors and variations for this soup. In closing, you now have the tools to make a tasty, healthy soup. Try different ingredients and enjoy it your way!$

Zesty Greek Lemon Chicken Orzo Soup

A refreshing and hearty soup featuring chicken, orzo pasta, and a zesty lemon flavor.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 30

Total Time 45

Course Main Course

Cuisine Greek

Servings 4

Calories 300 kcal

Ingredients

1 lb boneless, skinless chicken breast
1 cup orzo pasta
6 cups chicken broth
1 large onion, chopped
3 cloves garlic, minced
2 medium carrots, diced
2 stalks celery, diced
1 cup fresh spinach, roughly chopped
1 whole lemon, juiced and zested
2 tablespoons olive oil
1 teaspoon dried oregano
to taste salt and pepper
for garnish fresh dill or parsley

Instructions

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery, sautéing until the vegetables are softened, about 5-7 minutes.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the chicken breasts to the pot, followed by the chicken broth, lemon juice, and lemon zest. Season with oregano, salt, and pepper. Bring to a boil.
Reduce the heat to a simmer and cover the pot. Cook for 15-20 minutes, or until the chicken is fully cooked and tender.
Once the chicken is cooked, remove it from the pot and shred it with two forks. Return the shredded chicken to the pot.
Add the orzo to the soup and cook for an additional 8-10 minutes, or until the orzo is al dente.
Stir in the chopped spinach and let it wilt for a couple of minutes.
Taste and adjust seasoning with more salt, pepper, or lemon juice if desired.
Serve hot, garnished with fresh dill or parsley.

Notes

Adjust seasoning to taste and use fresh herbs for garnish.

Keyword chicken, Greek, lemon, orzo, soup