This cozy Greek Lemon Orzo Chicken Soup is packed with tender chicken, fluffy orzo pasta, and fresh veggies. The bright lemon adds a zesty twist that makes every spoonful refreshing!
Whenever I make this soup, I feel like I’m getting a big hug from a sunny day in Greece. Plus, it’s so easy to whip up—just simmer, stir, and enjoy a warm bowl of happiness!
Key Ingredients & Substitutions
Olive Oil: A staple in Greek cooking, it adds a rich flavor to the soup. If you’re out, you can use canola or avocado oil instead. Both work well for sautéing!
Onion and Garlic: These aromatics are essential for building a flavorful base. If you prefer milder flavors, shallots are a great substitute for onion, and garlic powder can be used in place of fresh garlic.
Carrots and Celery: These vegetables add sweetness and crunch. Feel free to swap in other vegetables like bell peppers or zucchini if you have them on hand!
Chicken Broth: Homemade broth is fantastic, but store-bought works great too. If you need a vegetarian option, vegetable broth is a delicious alternative.
Orzo Pasta: This tiny pasta shape is a classic choice, but if you can’t find it, try ditalini or even rice for a different texture. Just keep an eye on cooking times!
Spinach: Fresh spinach wilts nicely into the soup. If you’re short on time, frozen spinach can be a good substitute—just thaw and drain it first.
Lemon Juice: The fresh zing from lemons is key! If you don’t have fresh lemons, bottled lemon juice can work, but fresh is always best when possible.
How Do I Make Sure My Orzo Is Cooked Perfectly?
Cooking orzo might seem simple, but getting it just right is key for your soup’s texture. Here’s how to do it:
- Keep an eye on the package directions. Orzo typically cooks in 8-10 minutes.
- Add it to the boiling broth after the vegetables are softened. This helps ensure everything cooks evenly.
- Stir occasionally to prevent sticking.
- Try a bite a minute before the time is up to catch it at the perfect al dente texture. You want it cooked but not mushy!
Cooking orzo in the broth also infuses extra flavor, making it a delicious addition to your Greek Lemon Orzo Chicken Soup!
Greek Lemon Orzo Chicken Soup
Ingredients You’ll Need:
Basic Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 3 medium carrots, sliced
- 2 stalks celery, sliced
- 6 cups chicken broth
For The Soup:
- 1 cup orzo pasta
- 2 cups cooked chicken breast, diced or shredded
- 1 cup fresh spinach, chopped
- Juice of 2 lemons (about 1/4 cup)
Seasonings:
- Salt and freshly ground black pepper, to taste
- 2 tablespoons fresh parsley, chopped (plus more for garnish)
- 1 teaspoon dried oregano (optional)
How Much Time Will You Need?
This delightful soup will take you about 10 minutes to prepare and 20 minutes to cook, bringing you to a total of about 30 minutes from start to finish. Quick and easy, you’ll be enjoying your homemade Greek Lemon Orzo Chicken Soup in no time!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Start by heating the olive oil in a large pot over medium heat. Toss in the chopped onion and sauté it for about 4-5 minutes until it becomes translucent and fragrant. This is where your soup starts to gain flavor!
2. Add More Veggies:
Next, stir in the minced garlic, sliced carrots, and celery. Cook these for another 3-4 minutes, allowing them to soften slightly. You want them tender but still with a bit of crunch!
3. Bring in the Broth:
Pour in the chicken broth and increase the heat to bring it all to a boil. Feel free to give it a little stir to mix everything nicely together!
4. Cook the Orzo:
Once the broth is boiling, add in the orzo pasta. Cook it according to the package instructions, usually about 8-10 minutes. Keep an eye on it, as you want it to be tender but not mushy!
5. Add Chicken and Spinach:
Time to bring life to your soup! Stir in the cooked chicken pieces and chopped spinach. Cook everything together for about 2 minutes or until the spinach wilts down beautifully into the soup.
6. Brighten It Up:
Now, add the freshly squeezed lemon juice and, if you’re using it, the dried oregano. Don’t forget to season with salt and pepper to taste—this will elevate the flavors!
7. Final Touch:
Remove the pot from the heat and mix in the chopped fresh parsley for a burst of color and flavor. Your kitchen will be smelling amazing by now!
8. Serve and Enjoy:
Dish up your soup while it’s hot, garnishing each bowl with additional parsley and lemon wedges if you like. Enjoy this comforting and refreshing soup with family or friends!
Happy cooking, and enjoy your Greek Lemon Orzo Chicken Soup! It’s a warm hug from a bowl that’s perfect for any occasion!
Can I Use Leftover Rotisserie Chicken?
Absolutely! Using leftover rotisserie chicken is a great time-saver. Just shred or dice it and add it at the same stage as you would the cooked chicken in the recipe.
What Can I Substitute for Orzo?
If you can’t find orzo, ditalini or even small shapes of pasta like pastina or mini shells work well. If you prefer a grain option, try quinoa or even rice—but remember to adjust the cooking time accordingly!
Can I Make This Soup Vegetarian?
Yes! Simply replace the chicken broth with vegetable broth and omit the chicken. To add more protein, consider incorporating chickpeas or tofu. The refreshing flavors will still shine through!
How to Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. When reheating, add a splash of water or broth to loosen it up, as the orzo may absorb some of the liquid.
