Greek Chicken Soup
This Greek Chicken Soup with Lemon and Orzo is a light yet comforting one-pot meal ready in under 30 minutes. With tender chicken, zesty lemon, and hearty orzo pasta, this soup is packed with flavor and perfect for meal prep, busy weeknights, or a cozy dinner.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
- Diet: Gluten Free
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 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)
Instructions
- 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 carrots, celery, onion, and garlic. Season with salt and pepper. 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 fresh lemon juice, and adjust seasoning as needed. Garnish with fresh parsley.
- Serve and Enjoy: Ladle into bowls and serve warm.
Notes
- Gluten-Free Option: Use gluten-free orzo or chickpea pasta.
- Vegetarian Version: Replace chicken with silken tofu and use vegetable broth.
- Spicy Kick: Add chili flakes for extra heat.
Find it online: https://avarecipe.com/greek-chicken-soup/
