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Chicken Orzo Soup Recipe

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!

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 6 servings
Calories: 338 kcal
Course: Soup
Cuisine: Mediterranean

Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion chopped about 2 cups (265g.)
  • 3 medium carrots peeled and cut into small pieces about 1 cup (135 g.)
  • 2 stalks celery sliced thinly, about 1 cup (125 g.)
  • 3 cloves fresh garlic minced
  • 1 teaspoon Italian seasoning
  • 1 teapoon kosher salt more to taste
  • ½ teaspoon black pepper
  • 6 cups homemade chicken stock
  • 4 tablespoons lemon juice freshly squeezed plus more to taste
  • 1 lb boneless skinless chicken thighs or breasts*
  • 1 cup uncooked orzo 155 g.
  • ½ cup fresh parsley and or dill, roughly chopped

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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).
  4. 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.
  5. Remove the chicken and transfer to a cutting board.
  6. Stir in the orzo and let it cook for 10 minutes, stirring occasionally.
  7. While the orzo is cooking, shred the chicken using two forks (or you can also cut it into small bite-sized pieces.)
  8. Add the now-shredded chicken back into the pot and stir to combine.
  9. When the orzo is fully cooked, give it a quick taste and add more seasoning and lemon juice as needed.
  10. 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

Calories 338kcal (17%) Carbohydrates 34g (11%) Protein 25g (50%) Fat 11g (17%) Saturated Fat 2g (10%) Polyunsaturated Fat 2g Monounsaturated Fat 6g Trans Fat 0.01g Cholesterol 79mg (26%) Sodium 438mg (18%) Potassium 671mg (19%) 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

% 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.