Greek Chicken Soup with Lemon and Orzo
This Greek Chicken Soup with Lemon and Orzo is warm, comforting, and full of flavor. Made in one pot in under 30 minutes, it’s the perfect cozy meal for fall and winter — ideal for a quick and satisfying weeknight dinner the whole family will love!
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course, Main Dish, Soup
- Method: Stovetop
- Cuisine: Greek
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 recommended)
- 6 cups chicken bone broth
- 1 bay leaf
- 1 tablespoon freshly dried thyme or 1 teaspoon store-bought dried thyme
- 1 cup dry orzo
- 1 lemon, juiced
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
1. Prepare the vegetables by dicing the carrots, celery, and onion, and mincing the garlic.
2. Add avocado oil to a large pot over medium heat. Once hot, add the carrots, celery, onion, and garlic. Season with salt and pepper, and sauté for 5–6 minutes until vegetables begin to soften.
3. Add the pulled rotisserie chicken, chicken bone broth, bay leaf, and thyme. Stir, cover, and bring to a simmer.
4. Add the dry orzo and cook for 7–9 minutes or until the orzo is tender and cooked through.
5. Remove from heat and stir in the freshly squeezed lemon juice. Taste and adjust seasoning as needed.
6. Garnish with chopped parsley. Serve and enjoy!
Notes
For variations and dietary substitutions, scroll up to the original recipe source.
To make this soup gluten-free, substitute the orzo with a gluten-free pasta or rice.
Leftovers can be stored in an airtight container in the refrigerator for 3–4 days.
Reheat gently over the stove or in the microwave with a splash of broth to loosen.