Why You’ll Love This Recipe
This soup is packed with nutrition and flavor, offering a comforting yet refreshing twist on traditional chicken soup. The lemon adds a light, zesty brightness, while the orzo makes it hearty and filling. Using rotisserie chicken makes the recipe even easier, and it’s perfect for meal prep or weeknight dinners.
Ingredients
- 1 tablespoon avocado oil
- 2 medium carrots, diced
- 3 celery stalks, diced
- 1 medium onion, diced
- 2-3 garlic cloves, minced
- Salt and pepper, to taste
- 2.5-3 cups cooked, shredded or pulled chicken (rotisserie chicken works great)
- 6 cups chicken bone broth (or regular chicken broth)
- 1 bay leaf
- 1 tablespoon dried thyme
- 1 cup dry orzo pasta
- 1 lemon, juiced
- 2 tablespoons fresh parsley, chopped (for garnish)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Vegetables: Dice the carrots, celery, and onion. Mince the garlic.
- Sauté the Vegetables: Heat avocado oil in a large pot over medium heat. Add the diced carrots, celery, onion, and garlic. Season with salt and pepper and sauté for 5-6 minutes until softened.
- Add the Chicken and Broth: Stir in the shredded chicken, chicken broth, bay leaf, and dried thyme. Cover and bring to a simmer.
- Cook the Orzo: Add the dry orzo and cook for 7-9 minutes until tender.
- Finish with Lemon and Parsley: Remove the pot from heat, stir in the fresh lemon juice, and adjust seasoning as needed. Garnish with fresh parsley.
- Serve and Enjoy: Ladle the soup into bowls and serve warm.
Servings and Timing
- Servings: 4
- Prep time: 5 minutes
- Cook time: 25 minutes
- Total time: 30 minutes
Variations
- Gluten-Free: Use gluten-free orzo or chickpea pasta.
- Vegetarian: Replace chicken with silken tofu and use vegetable broth.
- Spicy: Add chili flakes for heat.
Storage/Reheating
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat on the stovetop, adding more broth if needed, as orzo absorbs liquid over time.
FAQs
Can I use raw chicken instead of rotisserie chicken?
Yes, you can cook raw chicken breast in the broth, then shred it before adding the orzo.
Can I freeze this soup?
Yes, but orzo can become mushy when frozen. Consider cooking the orzo separately and adding it when reheating.
Can I make this soup in a slow cooker?
Yes, cook on low for 6-8 hours or high for 3-4 hours, adding orzo in the last 30 minutes.
Conclusion
This Greek Chicken Soup with Lemon and Orzo is a quick, nutritious, and delicious meal that’s perfect for any time of the year. Its fresh, zesty flavors and hearty texture make it a comforting yet light dish that the whole family will love!
