Mediterranean Lemon Chicken Orzo Soup
Mediterranean Lemon Chicken Orzo Soup is a bright, nourishing soup that’s both comforting and refreshing. Tender chunks of chicken, orzo pasta, and fresh vegetables simmer together in a light broth infused with lemon, garlic, and Mediterranean herbs. This soup is similar to a Greek Avgolemono but simpler—no egg tempering required, just bold flavors and wholesome ingredients.
Perfect for chilly days, light dinners, or anytime you need a feel-good, one-pot meal.
Time Required:
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Ingredients:
For the Soup Base:
1 tablespoon olive oil
1 small yellow onion, diced
2 carrots, sliced
2 celery stalks, sliced
3 cloves garlic, minced
6 cups chicken broth (low-sodium)
1 pound boneless, skinless chicken breasts or thighs
¾ cup orzo pasta
1 bay leaf
1 teaspoon dried oregano
½ teaspoon dried thyme
Salt and black pepper, to taste
For the Lemon-Herb Finish:
1 large lemon (zest + juice)
2 tablespoons fresh dill or parsley, chopped (or a mix of both)
Optional: ¼ cup crumbled feta cheese, for garnish
Instructions:
Sauté the Vegetables:
In a large soup pot or Dutch oven, heat olive oil over medium heat.
Add onion, carrots, and celery, and sauté for 5 minutes until softened.
Stir in the garlic and cook for 30 seconds until fragrant.
Simmer the Soup:
Add the chicken broth, chicken breasts (or thighs), orzo, bay leaf, oregano, thyme, salt, and pepper.
Bring to a boil, then reduce heat to medium-low and simmer for 15–18 minutes, or until the chicken is cooked through and the orzo is tender.
Shred the Chicken:
Remove the chicken from the pot and shred it using two forks.
Return the shredded chicken to the soup.
Add Lemon and Herbs:
Stir in the lemon juice, lemon zest, and fresh herbs. Taste and adjust seasoning with more salt, pepper, or lemon juice as needed.
Serve:
Ladle the soup into bowls and garnish with crumbled feta and extra herbs if desired.
Serve with warm pita bread or crusty bread on the side.
Serving Suggestions:
Pair with a Greek salad or tzatziki for a full Mediterranean meal.
Add a side of olives or hummus for extra flavor variety.
Enjoy as a light lunch, dinner, or meal-prep option—this soup stores well for up to 4 days in the fridge.
Tips & Variations
Tips:
Use Rotisserie Chicken for Quick Prep:
To save time, use pre-cooked rotisserie chicken. Simply shred it and add it after the orzo is cooked, reducing cook time by about 10 minutes.
Don’t Overcook the Orzo:
Orzo can become mushy if overcooked. Keep an eye on it and cook just until al dente, usually 7–8 minutes in the simmering broth.
Adjust Lemon to Taste:
Start with the juice of 1 lemon, then taste and add more if you prefer a brighter, tangier soup. Mediterranean soups often lean lemon-forward.
Add Greens for Extra Nutrition:
Stir in baby spinach, kale, or arugula during the last 2 minutes of cooking for added color and nutrients.
Meal Prep Friendly:
If making ahead, cook the orzo separately and add it to each bowl when serving. This prevents the pasta from soaking up too much broth in storage.
Variations:
Vegetarian Version:
Swap chicken for chickpeas or white beans and use vegetable broth for a vegetarian twist.
Avgolemono-Inspired:
For a richer Greek-style variation, whisk 2 eggs with the lemon juice, then slowly stir in a ladle of hot broth to temper the eggs. Stir this back into the soup at the end (remove from heat first) for a silky, creamy texture.
Spicy Lemon Chicken Soup:
Add a pinch of red pepper flakes or Aleppo pepper for gentle heat.
Herb Swaps:
Use mint, basil, or fresh oregano along with dill and parsley for different Mediterranean flavor profiles.
Grain Swap:
Substitute farro, rice, or couscous instead of orzo for a different texture.
Creamy Option:
Stir in ¼ cup of Greek yogurt or a splash of cream at the end for a slightly creamy finish without overpowering the lemon flavor.
Q&A
Q: Can I freeze Mediterranean Lemon Chicken Orzo Soup?
A: Yes, but for best texture, freeze the soup without the orzo. Pasta tends to get mushy after freezing. When reheating, cook fresh orzo separately and add it to the soup.
Q: How long will this soup last in the fridge?
A: The soup keeps well for 3–4 days in the refrigerator. If stored with the orzo, you may need to add extra broth when reheating, as the pasta absorbs liquid over time.
Q: Can I use bone-in chicken?
A: Yes! Bone-in, skinless chicken thighs or breasts will add even more flavor. Just adjust the simmer time to ensure the chicken is cooked through, then shred and return it to the pot.
Q: Is this soup gluten-free?
A: Not as written since orzo is made from wheat. For a gluten-free version, substitute gluten-free orzo, rice, or quinoa.
Q: Can I make it creamier?
A: Absolutely! Add a splash of cream, a dollop of Greek yogurt, or use an egg-lemon avgolemono method for a silky, creamy finish.
Nutrition Facts
(Per Serving – based on 6 servings)
Calories: 290
Protein: 25g
Total Fat: 9g
Saturated Fat: 2g
Carbohydrates: 22g
Fiber: 2g
Sugar: 3g
Sodium: 520mg
Cholesterol: 65mg
Note: Nutrition may vary depending on toppings like feta or additional ingredients.
Conclusion:
Mediterranean Lemon Chicken Orzo Soup is a wholesome, feel-good meal that’s as satisfying as it is refreshing. The combination of tender chicken, delicate orzo, and vibrant lemon-herb broth brings classic Mediterranean comfort to your kitchen in under an hour. Whether you’re looking for a nourishing weeknight dinner, a meal-prep friendly lunch, or a lighter twist on chicken soup, this recipe is sure to become a favorite.