Greek Lemon Chicken Orzo Soup Recipe

Name: Greek Lemon Chicken Orzo Soup Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 6 servings
Ingredients: 4 tbsp olive oil; 1 chicken breast; 1 1/2 tsp salt; 1/4 tsp black pepper; 2 yellow onions; 6 cloves garlic; 3/4 cup carrots; 1 large russet potato; 1 tsp dried oregano; 1/2 tsp paprika; 1/4 tsp cumin; 8 cups chicken stock; 1 cup orzo; 1/2 cup fresh dill; 2 cups fresh spinach; 2 lemon

User Reviews

5.0

147 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr 5 mins
Servings
6 servings
Calories
421 kcal
Course
Main Course
Cuisine
Mediterranean, Greek

Greek Lemon Chicken Orzo Soup Recipe

Isaac Lopez

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Greek lemon chicken orzo soup is easy and packed with flavor. This healthy soup is creamy, hearty and so tasty, perfect for a cozy dinner.

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Ingredients

Servings

4 tbsp olive oil divided
1 chicken breast
1 1/2 tsp salt divided
1/4 tsp black pepper
2 yellow onions chopped
6 cloves garlic minced
3/4 cup carrots diced
1 large russet potato peeled and cubes
1 tsp dried oregano
1/2 tsp paprika
1/4 tsp cumin
8 cups chicken stock
1 cup orzo
1/2 cup fresh dill chopped
2 cups fresh spinach
2 lemon juice of

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Instructions

Preheat the oven to 400ºF and line a baking sheet with aluminum foil. Brush the chicken breast with 2 tablespoons olive oil on both sides and generously season with 1/2 teaspoon salt and pepper.
Place the chicken on the baking sheet. Bake for 25 minutes until the chicken breast is completely cooked. Let it cook for a few minutes and then shred or chop it.
As the chicken is cooking in the oven, heat the remaining olive oil in a large pot. Saute onion and garlic in olive oil over medium heat until golden brown.
Add in carrots and saute for a couple of minutes. Add the potatoes, dried oregano, paprika, cumin and the remaining salt to the soup and stir well.
Pour in the chicken stock and bring the soup to simmer. Add the orzo to the soup and let the soup cooks on medium until the orzo is completely cooked. Add the shredded chicken back to the soup.
Stir in spinach, dill and lemon juice. Let the soup cook for a few minutes until the spinach is wilted. Taste the soup and add more salt or lemon if you like. Serve warm.

Notes

You can also make this Greek lemon chicken orzo soup recipe in the slow cooker and the instant pot:
Slow cooker chicken orzo soup recipe:
Brush the chicken with 2 tablespoons olive oil on both sides and season with salt and pepper. Place the chicken in the slow cooker and add chopped onion, garlic, carrots, potatoes, spices and chicken stock to the crock pot. Cook on high for about 2 hours and 30 minutes. Take the chicken out and chop or shred. Return the chicken back to the slow cooker and add the orzo pasta to the soup. Cook uncovered on high for 30 minutes until the orzo is cooked and then add lemon, dill and spinach. Cook for a few more minutes until spinach is wilted. Taste the soup before serving and add more salt or lemon if needed.
Brush the chicken with 2 tablespoons olive oil on both sides and season with salt and pepper. Place the chicken in the slow cooker and add chopped onion, garlic, carrots, potatoes, spices and chicken stock to the crock pot. Cook on high for about 2 hours and 30 minutes.
Take the chicken out and chop or shred. Return the chicken back to the slow cooker and add the orzo pasta to the soup. Cook uncovered on high for 30 minutes until the orzo is cooked and then add lemon, dill and spinach.
Cook for a few more minutes until spinach is wilted. Taste the soup before serving and add more salt or lemon if needed.
Lemon chicken orzo soup in instant pot:
Cut the chicken into small chunks and season with salt and pepper. Set aside. Turn the pot on to "saute" function. Heat 2 tablespoons olive oil in the pot and saute onion and garlic until golden. Add in the chicken and saute until golden on all sides (don't skip this step). Add in the carrot, potato, spices and the orzo. Give it a nice stir and then add 6 cups chicken broth. Secure the lid and turn the steam knob to sealing. Press the pressure cook (manual) button and set the timer for 5 minutes. When the cooking time is done, do a quick release. It's best to place a kitchen towel on the instant pot when doing a quick release to prevent the drops. When the pin in the lid drops down, open the lid and add the lemon, spinach and dill. Press the sauté button and let the soup simmer until spinach is wilted. Taste and add more salt or lemon if needed.
Cut the chicken into small chunks and season with salt and pepper. Set aside. Turn the pot on to "saute" function. Heat 2 tablespoons olive oil in the pot and saute onion and garlic until golden. Add in the chicken and saute until golden on all sides (don't skip this step). Add in the carrot, potato, spices and the orzo. Give it a nice stir and then add 6 cups chicken broth.
Secure the lid and turn the steam knob to sealing. Press the pressure cook (manual) button and set the timer for 5 minutes. When the cooking time is done, do a quick release. It's best to place a kitchen towel on the instant pot when doing a quick release to prevent the drops.
When the pin in the lid drops down, open the lid and add the lemon, spinach and dill. Press the sauté button and let the soup simmer until spinach is wilted. Taste and add more salt or lemon if needed.
I used white orzo which cooks quicker. If using whole wheat orzo, make sure to increase the cooking time on all three methods of cooking.
Store the leftovers in an airtight container and refrigerate for up to 3 days. You can reheat this soup in the microwave or in a sauce pan over medium heat.
If the soup is too thick, add more water or chicken stock to the soup. You can also substitute water for chicken stock in this recipe.

Nutrition Information

Show Details

Calories 421kcal (21%) Carbohydrates 51g (17%) Protein 22g (44%) Fat 15g (23%) Saturated Fat 3g (15%) Cholesterol 34mg (11%) Sodium 1104mg (46%) Potassium 983mg (28%) Fiber 4g (16%) Sugar 9g (18%) Vitamin A 3091IU (62%) Vitamin C 32mg (36%) Calcium 64mg (6%) Iron 3mg (17%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 421 kcal

% Daily Value*

Calories	421kcal	21%
Carbohydrates	51g	17%
Protein	22g	44%
Fat	15g	23%
Saturated Fat	3g	15%
Cholesterol	34mg	11%
Sodium	1104mg	46%
Potassium	983mg	21%
Fiber	4g	16%
Sugar	9g	18%
Vitamin A	3091IU	62%
Vitamin C	32mg	36%
Calcium	64mg	6%
Iron	3mg	17%