Greek Lemon Chicken Orzo Soup Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
50 mins
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Total Time
1 hr 5 mins
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Servings
6 servings
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Calories
421 kcal
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Course
Main Course
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Cuisine
Mediterranean, Greek
Greek Lemon Chicken Orzo Soup Recipe
Description
The Greek Lemon Chicken Orzo Soup Recipe features a roasted chicken breast seasoned simply with salt and pepper, then shredded and added to a broth filled with sautéed onions, garlic, diced carrot, potatoes, dried oregano, paprika, and cumin. Orzo pasta cooks directly in the broth, absorbing flavors and adding a tender bite. At the end, fresh dill, spinach, and lemon juice enrich the soup, giving it a bright, herbal, and citrusy finish.
This soup offers a hearty yet fresh profile, combining the starchiness of orzo and potatoes with delicate greens and a lemon accent. It suits a satisfying lunch or dinner and provides comforting warmth with a clear broth base.
The recipe includes slow cooker and instant pot variations, allowing flexible meal preparation. Leftover soup stores up to three days refrigerated and reheats easily, with optional extra broth or water added if desired. White orzo cooks more quickly than whole wheat, which may require additional cooking time. Tasting and adjusting salt or lemon juice before serving is recommended to balance flavors.
Ingredients
- 4 tbsp olive oil divided
- 1 chicken breast
- 1 1/2 tsp salt divided
- 1/4 tsp black pepper
- 2 onion chopped, yellow
- 6 cloves garlic minced
- 3/4 cup carrot diced
- 1 large russet potato peeled and cubes
- 1 tsp oregano dried
- 1/2 tsp paprika
- 1/4 tsp cumin
- 8 cups chicken stock
- 1 cup orzo
- 1/2 cup dill chopped, fresh
- 2 cups spinach fresh
- 2 lemon juice of
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
- Slow cooker method: Cook chicken and vegetables on high 2.5 hours, add shredded chicken and orzo, then cook uncovered 30 minutes; add lemon, dill, and spinach last.
- Instant pot method: Sauté ingredients, pressure cook for 5 minutes, quick release, add lemon, dill, and spinach, then simmer until spinach wilts.
- White orzo cooks faster; whole wheat orzo requires longer cooking times.
- Store leftovers in airtight container in fridge up to 3 days; reheat with extra water or stock if soup is too thick.
- Adjust seasoning with salt or lemon juice to taste before serving.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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