My one-pot Greek Lemon Chicken Orzo Soup is cozy but bright, hearty but not heavy, and packed with fresh herbs that make the whole kitchen smell incredible. Ready in under 50 minutes. A Mediterranean twist on classic chicken noodle soup.
Enjoy it on its own for lunch, as a starter with one of my Mediterranean Main Dishes, with some lovely Homemade Same-Day Focaccia or crusty bread. It even works as a main with one of my Mediterranean Salad Recipes for a complete meal.
Lemon Chicken Orzo Soup: Recipe at a Glance
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
Servings
4 People
Calories*
347 kcal
Difficulty
Easy
Main Ingredients
Chicken, chicken broth, orzo pasta, onion, celery, carrot, garlic, bay leaf, fresh herbs, lemon and parmesan.
Technique
Sautéing aromatics, simmering and shredding chicken, building the soup and seasoning it to perfection.
*Calories are estimated
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Table of Contents
Why This Recipe Works
- Easy and approachable. This is a simple, one-pot recipe made with everyday ingredients and minimal prep. It’s weeknight-friendly and great for meal prep.
- Perfect for transitional seasons. The cozy broth and tender chicken make it comforting in winter, while the lemon and fresh herbs brighten it up for spring.
- Tested and works: Groceries can be expensive! All my Soup Recipes are tested by me, my team or recipe testers before posting.
Ingredients
It’s actually embarrassing how often I make this delicious soup! It’s incredibly easy to make and comes together with pantry and fridge staples. Here is what you will need:
- Aromatics: I am using the holy trinity of aromatics in this recipe (onion, carrots, and celery). I would encourage you to use all three, but let’s say you don’t have celery or carrots; it’s not a big deal. The onion is non-negotiable!
- Orzo Pasta: A small pasta that makes the soup hearty; you can substitute it with small pasta shapes or rice. It’s a great ingredient in soup, but can also be used for salads, like in my Mediterranean Orzo Salad recipe.
- Boneless, Skinless Chicken: I personally prefer to use leaner Chicken Breasts, but you can totally use chicken thighs. It’s up to you. Thighs are juicier, but breasts are leaner and shred beautifully. You could use bone-in and skin-in chicken, too, but you’ll have more work to do when it’s time to shred it.
- Chicken Stock: You’re not boiling the chicken long enough to extract much flavor, so using a boxed or canned chicken broth helps add more flavor to the soup. I would choose a low-sodium option so that you can customize the salt level to your preference. You can also make your own chicken broth using my Middle Eastern Style Chicken Broth recipe.
- Fresh Herbs: A combination of fresh parsley and fresh dill gives this soup a vibrancy that’s unmistakably Eastern Mediterranean.
- Parmesan Cheese: Use real Parmigiano Reggiano. Grate it or shave it with a peeler at the very end for serving. I love adding parm to soups, like in my Tuscan White Bean and Kale Soup.
Refer to the recipe card at the bottom of this post for a full list of ingredients and quantities.
How to Make this Greek Lemon Chicken Orzo Soup Recipe
Step 1. Build the Base. Heat olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, celery, salt, and black pepper. Cook for 5–7 minutes, until softened and fragrant. Stir in the minced garlic and cook for 30 seconds.
Step 2. Simmer the Chicken. Add the chicken, chicken stock, and bay leaf. Bring everything to a gentle boil, then reduce to a simmer. Cook for 20–25 minutes, until the chicken is tender and fully cooked through.
Step 3. Shred the Chicken. Remove the chicken from the pot and shred it into bite-sized pieces using two forks. Return the shredded chicken back to the pot.
Step 4. Add the Orzo. Stir in the orzo and simmer for 8–10 minutes, until just al dente. Keep an eye on it. Orzo cooks quickly and can over-soften if left too long.
Step 5. Finish with Lemon. Off the heat, stir in the fresh lemon juice. Taste and adjust seasoning with more salt, pepper, or lemon juice as needed. This soup should be bright and lemon-forward. You can even grate some lemon zest over the soup.
Step 6. Serve and Garnish. Ladle into bowls and top with chopped parsley, dill, and shaved or grated parmesan before serving. Serve with extra lemon wedges on the side.
Pairing and Menu Ideas
Enjoy this delicious and cozy soup on its own for a light lunch, or as an appetizer course.
Serve it with one of my loaf recipes (No Knead White bread, No Knead Whole Wheat Bread or No Knead Rosemary Parmesan Bread).
It also works well with a cheesy focaccia. Try my Mushroom Cheddar Focaccia, Cherry Tomato Feta Focaccia or Caramelized Onion Gruyere Focaccia.
If you prefer soft dinner rolls instead, try my Buttery Dinner Rolls or my Garlic Butter Dinner Rolls.
It can also stand as a light main (since it has protein, carbs and vegetables). Pair it with one of my Mediterranean Salad Recipes, and you have a complete meal.
Expert Tips
- Cook orzo separately for meal prep. Orzo continues to absorb liquid as it sits. If you plan to store leftovers, consider cooking the orzo separately and adding it to individual bowls when serving. This way, it’s not getting mushy in the fridge.
- Don’t skip the fresh herbs. Fresh dill and parsley are important to balance the richness of the broth. Dried herbs won’t give you the same brightness.
- Add lemon at the end. Heat dulls acidity. Stirring in lemon juice off the heat keeps the flavor vibrant.
- Use chicken thighs for maximum flavor. Chicken thighs are more forgiving and stay juicy, especially if reheated.
- Adjust the texture. If your soup thickens too much in the fridge, simply add a splash of warm stock or water when reheating.
Greek Lemon Chicken Orzo Soup Recipe FAQs
Yes! It’s great for meal prep. For the best texture, store the orzo separately so it doesn’t absorb too much broth.
Store in an airtight container in the fridge for up to 4 days. The soup will thicken as it sits, and you will need to add a splash of broth or water to loosen it up before reheating.
Yes, but it’s best to freeze it without the orzo, as pasta can become mushy after thawing. Freeze the broth and chicken base for up to 3 months. Thaw overnight in the fridge and add freshly cooked orzo when reheating.
Absolutely. Skip the simmering step for raw chicken and add shredded rotisserie chicken to the broth, then proceed with the orzo.
Not as written, since orzo is pasta. You can substitute with gluten-free pasta or rice.
Other Soup Recipes
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Tomato Recipes
Levantine Recipes
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Lemon Chicken Orzo Soup (One-Pot, Greek-Inspired)
Ingredients
- 2 tablespoon Olive oil
- 1 Onion (finely diced)
- 2 Carrots (diced)
- 2 Celery stalks (diced)
- ½ teaspoon Kosher salt – Start low, you can add more later
- ¼ teaspoon Black pepper
- 3-4 Garlic cloves (minced)
- 1 lb Boneless, skinless chicken breasts or thighs
- 6 cup Low-sodium chicken stock
- 1 Bay leaf
- ½ cup Orzo
To Finish and Serve
- 3 tablespoon Lemon Juice – Use more or less
- Garnish with chopped parsley, dill, and grated parmesan
- Lemon wedges on the side
Instructions
- Build the Base. Heat 2 tablespoon Olive oil in a large pot or Dutch oven over medium heat. Add 1 Onion (finely diced), 2 Carrots (diced), 2 Celery stalks (diced), ½ teaspoon Kosher salt, and ¼ teaspoon Black pepper. Cook for 5–7 minutes, until softened and fragrant. Stir in 3-4 Garlic cloves (minced) and cook for 30 seconds.
- Simmer the Chicken. Add 1 lb Boneless, skinless chicken breasts or thighs, 6 cup Low-sodium chicken stock, and 1 Bay leaf. Bring everything to a gentle boil, then reduce to a simmer. Cook for 20–25 minutes, until the chicken is tender and fully cooked through.
- Shred the Chicken. Remove the chicken from the pot and shred it into bite-sized pieces using two forks. Return the shredded chicken back to the pot.
- Add the Orzo. Stir in ½ cup Orzo and simmer for 8–10 minutes, until just al dente. Keep an eye on it. Orzo cooks quickly and can over-soften if left too long.
- Finish with Lemon. Off the heat, stir in 3 tablespoon Lemon Juice. Taste and adjust seasoning with more salt, pepper, or lemon juice as needed. This soup should be bright and lemon-forward. You can even grate some lemon zest over the soup.
- Serve and Garnish. Ladle into bowls. Garnish with chopped parsley, dill, and grated parmesan. Serve Lemon wedges on the side.
Notes
- Aromatics: I am using the holy trinity of aromatics in this recipe (onion, carrots, and celery). I would encourage you to use all three, but let’s say you don’t have celery or carrots; it’s not a big deal. The onion is non-negotiable!
- Orzo Pasta: A small pasta that makes the soup hearty; you can substitute it with small pasta shapes or rice.
- Boneless, Skinless Chicken: I personally prefer to use leaner Chicken Breasts, but you can totally use chicken thighs. It’s up to you. Thighs are juicier, but breasts are leaner and shred beautifully. You could use bone-in and skin-in chicken, too, but you’ll have more work to do when it’s time to shred it.
- Chicken Stock: You’re not boiling the chicken long enough to extract much flavor, so using a boxed or canned chicken broth helps add more flavor to the soup. I would choose a low-sodium option so that you can customize the salt level to your preference.
- Fresh Herbs: A combination of fresh parsley and fresh dill gives this soup a vibrancy that’s unmistakably Eastern Mediterranean.
- Parmesan Cheese: Use real Parmigiano Reggiano. Grate it or shave it with a peeler at the very end for serving.
- Add lemon at the end. Heat dulls acidity. Stirring in lemon juice off the heat keeps the flavor vibrant.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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