Description
This Greek Chicken Soup with Lemon and Orzo is warm, comforting, and flavorful. Made in one pot in under 30 minutes, it features tender shredded chicken, fresh vegetables, bright lemon juice, and delicate orzo in a savory broth.
Ingredients
Scale
- 1 tablespoon avocado oil
- 2 medium carrots, diced
- 3 celery stalks, diced
- 1 medium onion, diced
- 2–3 garlic cloves, minced
- Salt and black pepper to taste
- 2½–3 cups cooked, shredded chicken
- 6 cups chicken bone broth
- 1 bay leaf
- 1 tablespoon dried thyme or 1 teaspoon store-bought dried thyme
- 1 cup dry orzo
- Juice of 1 lemon
- 2 tablespoons fresh parsley, chopped
Instructions
- Dice carrots, celery, and onion. Mince garlic and shred chicken if needed.
- Heat avocado oil in a large pot over medium heat. Add carrots, celery, onion, and garlic. Season with salt and pepper and sauté 5–6 minutes.
- Add shredded chicken, chicken bone broth, bay leaf, and thyme. Stir, cover, and bring to a simmer.
- Add dry orzo and cook 7–9 minutes until tender.
- Remove from heat, discard bay leaf, and stir in lemon juice.
- Adjust seasoning if needed and garnish with fresh parsley before serving.
Notes
- Do not overcook the orzo as it will continue absorbing broth.
- Add lemon juice after removing from heat for the brightest flavor.
- Add extra broth when reheating if the soup thickens.
Food safety: if you cook the chicken yourself, make sure it reaches an internal temperature of 165°F (74°C), as recommended by the USDA and Health Canada.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 bowl
- Calories: 383
- Sugar: 4g
- Sodium: 483mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0.04g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 44g
- Cholesterol: 78mg