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Lemon Orzo Chicken Soup is a delightful dish that beautifully encapsulates the flavors and culinary traditions of Greece. Known for its comforting qualities, this soup is more than just a meal; it’s a warm hug in a bowl that invites you to savor the vibrant tastes of the Mediterranean. The dish is particularly popular during the cooler months, providing nourishment and warmth while celebrating the fresh ingredients that are staples of Greek cuisine.

Greek Chicken Soup with Lemon and Orzo

Warm up with a bowl of Lemon Orzo Chicken Soup, a delightful dish that brings Greek flavors right into your kitchen. This comforting soup combines tender chicken, hearty orzo pasta, fresh vegetables, and a zesty splash of lemon for a nourishing meal that’s perfect for cooler days. Easy to make and packed with nutrients, it's a great way to gather family and friends over a shared love of good food. Enjoy every spoonful! #ChickenSoup #GreekCuisine #ComfortFood #HealthyEating #Orzo #SoupSeason #FoodieFun
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Ingredients
  

1 lb boneless, skinless chicken thighs

6 cups chicken broth

1 cup uncooked orzo pasta

1 medium onion, diced

2 carrots, diced

2 celery stalks, diced

3 cloves garlic, minced

Zest and juice of 2 lemons

1 teaspoon dried oregano

1 teaspoon dried thyme

1 cup fresh spinach, chopped

Salt and pepper to taste

Olive oil for sautéing

Fresh dill or parsley for garnish

Instructions
 

Cook the Chicken: In a large pot, heat a tablespoon of olive oil over medium heat. Add the chicken thighs, season with salt and pepper, and cook for about 6-7 minutes on each side until browned. Remove from the pot and set aside.

    Sauté Vegetables: In the same pot, add a little more olive oil if needed. Add the diced onion, carrots, and celery. Sauté for about 5 minutes until the vegetables begin to soften. Add the minced garlic and cook for another 1-2 minutes until fragrant.

      Add Broth and Chicken: Pour in the chicken broth and bring to a boil. Once boiling, add the browned chicken thighs back into the pot, along with the oregano, thyme, lemon zest, and half of the lemon juice. Reduce heat to a simmer and let it cook for 15 minutes.

        Cook Orzo: Remove the chicken from the pot, shred it with two forks, and return it to the pot. Stir in the orzo and cook according to package instructions, usually around 8-10 minutes, until al dente.

          Finish Soup: Once the orzo is cooked, add the chopped spinach and remaining lemon juice. Stir to combine and let it cook for an additional 2 minutes until the spinach is wilted. Adjust seasoning with salt and pepper to taste.

            Serve: Ladle the soup into bowls. Garnish with fresh dill or parsley and an extra squeeze of lemon juice if desired.

              Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 6