Greek Lemon Chicken Orzo Soup
Greek lemon chicken orzo soup is a bright, comforting soup made with tender chicken, soft orzo pasta, fresh lemon, and herbs. It’s light yet filling, easy to make, and perfect for cozy dinners or meal prep.
Ingredients
Soup Base
- 1 lb boneless skinless chicken breast or thighs
- 1 tbsp olive oil
- 1 small onion diced
- 3 cloves garlic minced
- 2 medium carrots sliced
- 2 celery stalks sliced
- 6 cups chicken broth
- 1 bay leaf optional
Pasta
- ¾ cup orzo pasta
Lemon & Herb Finish
- 2 lemons juiced (about ¼ cup)
- 1 tsp lemon zest
- 2 tbsp fresh dill chopped
- 2 tbsp fresh parsley chopped
- Salt and black pepper to taste
Instructions
Cook the chicken
- Heat olive oil in a large pot over medium heat. Add chicken and cook until fully cooked through. Remove from pot, shred or dice, and set aside.
Build the soup base
- In the same pot, add onion, carrots, and celery. Cook until softened, about 5 minutes. Stir in garlic and cook for 30 seconds until fragrant.
Add broth and simmer
- Pour in chicken broth and add bay leaf if using. Bring to a gentle simmer.
Cook the orzo
- Stir in orzo and cook until just tender, about 8–10 minutes. Stir occasionally to prevent sticking.
Finish with lemon and herbs
- Reduce heat to low. Stir in lemon juice, lemon zest, dill, and parsley. Return chicken to the pot and simmer for 2–3 minutes.
Season and serve
- Remove bay leaf. Season with salt and pepper to taste. Let rest briefly before serving.
Notes
- Add lemon gradually and taste as you go to avoid overpowering the soup.
- For extra richness, stir in a splash of cream or Greek yogurt at the end.
- Orzo continues absorbing liquid—add extra broth when reheating if needed.
Nutrition
Calories: 310kcalCarbohydrates: 26gProtein: 27gFat: 10gSaturated Fat: 1.5gCholesterol: 70mgSodium: 720mgFiber: 2gSugar: 4g
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