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This is a picture of a bowl of Greek Lemon Chicken Orzo Soup with a silver, vintage spoon.

Lemon Chicken Orzo Soup Recipe

Cozy and comforting, this Lemon Chicken Orzo Soup recipe is also light and healthy with out-of-this-world flavors!
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8 servings
Calories: 176kcal
Author: Ruth Truett

Equipment

  • dutch oven
  • chef's knife
  • cutting board
  • measuring cups
  • measuring spoons
  • ladle
  • soup bowls

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 cup carrot, diced
  • 1 cup celery, diced
  • 1 cup onion, diced
  • 5-6 cloves garlic, minced
  • 8 cups chicken broth
  • 1 bay leaf
  • ½ teaspoon dried oregano
  • ½ teaspoon dried thyme leaves
  • 2 tablespoon fresh dill, minced
  • 2 cups cooked chicken breast, shredded I used a rotisserie chicken
  • juice and zest of 1 lemon
  • 1 cup orzo
  • kosher salt and fresh ground pepper, to taste

Instructions

  • In a dutch oven over medium-high heat, add a drizzle of olive oil. To the oil, add the carrot, celery, and onion.
  • Sauté the veggies until they begin to soften - about 5 minutes. Next, add the garlic, stirring continuously and just until it becomes fragrant.
  • Add the broth along with the bay leaf, oregano, and thyme. Let this simmer for about 5 minutes or until the vegetables are tender.
  • Taste for salt and pepper levels. If you need more, add more.
  • After the vegetables become tender, add in the shredded chicken breast and fresh dill.
  • Bring the soup back up to a simmer and add the orzo. Cook until the pasta becomes al dente.
  • Stir in the lemon zest and squeeze in the lemon juice.
  • Enjoy!

Nutrition

Serving: 1serving | Calories: 176kcal | Carbohydrates: 20g | Protein: 15g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 34mg | Sodium: 921mg | Potassium: 298mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2761IU | Vitamin C: 4mg | Calcium: 39mg | Iron: 1mg
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