Chicken Orzo Soup Recipe
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
6 servings
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Calories
338 kcal
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Course
Soup
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Cuisine
Mediterranean
Chicken Orzo Soup Recipe
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This Greek Lemon Chicken Orzo Soup is a cozy, one-pot meal with tender chicken, orzo pasta, and a bright, lemony broth. Easy to make in under 45 minutes, it’s the ultimate Mediterranean chicken soup recipe, perfect for busy weeknights or cold winter days!
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Ingredients
- 2 tablespoons olive oil
- 1 medium onion chopped about 2 cups (265g.)
- 3 medium carrot peeled and cut into small pieces about 1 cup (135 g
- 2 celery sliced thinly, about 1 cup (125 g, stalks
- 3 cloves garlic minced, fresh
- 1 teaspoon Italian seasoning
- 1 kosher salt more to taste
- ½ teaspoon black pepper
- 6 cups chicken stock homemade
- 4 tablespoons lemon juice freshly squeezed plus more to taste
- 1 lb chicken thigh or breasts, boneless, skinless
- 1 cup orzo 155 g
- ½ cup parsley and or dill, roughly chopped, fresh
Instructions
- Heat olive oil in a Dutch oven or a large pot with a lid over medium-high heat. Add 2 cups of chopped onion, 1 cup of chopped carrots, and 1 cup of chopped celery. Cook, stirring occasionally, until vegetables are softened, 7-8 minutes.
- Add 3 cloves of minced garlic,1 teaspoon Italian seasoning, 1 teaspoon kosher salt and ½ teaspoon of ground black pepper. Saute, stirring constantly, for 30 seconds.
- Add 6 cups of chicken stock, 4 tablespoons of lemon juice and 1 pound (about 4) boneless skinless chicken thighs (or 2 medium-sized chicken breasts).
- Bring it to a boil. Once it comes to a boil, bring the heat down to medium and let it simmer for 15 minutes or until the chicken is fully cooked. Chicken should register 165 degrees F when inserted with a meat thermometer.
- Remove the chicken and transfer to a cutting board.
- Stir in the orzo and let it cook for 10 minutes, stirring occasionally.
- While the orzo is cooking, shred the chicken using two forks (or you can also cut it into small bite-sized pieces.)
- Add the now-shredded chicken back into the pot and stir to combine.
- When the orzo is fully cooked, give it a quick taste and add more seasoning and lemon juice as needed.
- Add ¼ cup chopped parsley, ladle into bowls, and serve.
Notes
- Yields: This recipe makes about 7-8 cups of soup ideal for 6 servings. The nutritional values below are per serving.
- Cooked chicken: While I used raw chicken, if you have leftover or rotisserie chicken on hand you can make this soup even faster. Simply shred it (or cut it into cubes) and then add it to the soup right before adding the orzo.
- Storage: Bring the leftover soup to room temperature, place it in an airtight container, and keep it in the fridge for up to 3-4 days. Reheat in a saucepan with a splash of water or broth.
- Freezing: While you can technically freeze this soup as it is, I am not a fan of freezing pasta. If you are planning to freeze it, reserve the portion that you are planning to freeze before adding the orzo in the soup.
Nutrition Information
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Calories
338kcal
(17%)
Carbohydrates
34g
(11%)
Protein
25g
(50%)
Fat
11g
(17%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
6g
(30%)
Trans Fat
0.01g
(1%)
Cholesterol
79mg
(26%)
Sodium
438mg
(18%)
Potassium
671mg
(14%)
Fiber
2g
(8%)
Sugar
7g
(14%)
Vitamin A
5556IU
(111%)
Vitamin C
15mg
(17%)
Calcium
50mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 338 kcal
% Daily Value*
| Calories | 338kcal | 17% |
| Carbohydrates | 34g | 11% |
| Protein | 25g | 50% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 79mg | 26% |
| Sodium | 438mg | 18% |
| Potassium | 671mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 5556IU | 111% |
| Vitamin C | 15mg | 17% |
| Calcium | 50mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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