Greek Chicken Orzo Soup

$- 1 lb boneless, skinless chicken breasts - 1 tablespoon olive oil - 1 medium onion, diced - 2 garlic cloves, minced - 2 medium carrots, diced - 2 celery stalks, diced - 6 cups chicken broth - 1 cup orzo pasta - 1 cup diced tomatoes (canned or fresh) - 1 teaspoon dried oregano - 1 teaspoon dried thyme - Salt and pepper to taste - 1 lemon, juiced - Fresh parsley, chopped (for garnish) - Feta cheese, crumbled (for garnish) You can swap chicken for turkey or tofu if you want a change. Use vegetable broth instead of chicken broth for a lighter taste. If you do not have orzo, try small pasta shapes like ditalini or even rice. For fresh herbs, dried ones work in a pinch. Just use less, as dried herbs are stronger. Fresh ingredients make a big difference in taste. Fresh chicken is juicy and tender, enhancing your soup. Fresh veggies add crunch and flavor. When you use fresh herbs, they bring brightness to the dish. Always try to use the best quality you can find. It will show in every spoonful of your Greek Chicken Orzo Soup. {{ingredient_image_1}} First, gather all your ingredients. You need: - 1 lb boneless, skinless chicken breasts - 1 tablespoon olive oil - 1 medium onion, diced - 2 garlic cloves, minced - 2 medium carrots, diced - 2 celery stalks, diced - 6 cups chicken broth - 1 cup orzo pasta - 1 cup diced tomatoes - 1 teaspoon dried oregano - 1 teaspoon dried thyme - Salt and pepper to taste - 1 lemon, juiced - Fresh parsley, chopped - Feta cheese, crumbled Next, dice your onion, carrots, and celery. Mince the garlic. This makes the soup taste fresh. Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for about 3 minutes. Wait until the onion is soft and clear. Then, add the minced garlic, diced carrots, and celery. Cook for about 5 minutes more until they soften. Season the chicken breasts with salt and pepper. Add them to the pot and brown for 4-5 minutes. This helps lock in flavor. Now, pour in the chicken broth and bring it to a gentle boil. Once boiling, lower the heat and add the orzo pasta, diced tomatoes, oregano, and thyme. Stir well. Cover the pot and let it simmer for 10-12 minutes. Check the orzo; it should be al dente. Remove the chicken breasts, shred them with two forks, and return to the soup. Finally, stir in the lemon juice. Adjust salt and pepper for taste. Serve your soup hot, garnished with fresh parsley and crumbled feta. To check if the chicken is done, cut it in the middle. The meat should be white, not pink. You can also use a food thermometer. The inside should read 165°F. If it is not done, return it to the pot and cook a bit longer. Always ensure chicken is cooked fully for safety. To make Greek chicken orzo soup even tastier, add fresh herbs. Fresh dill or basil brings a nice touch. You can also use lemon zest for extra brightness. A dash of red pepper flakes can add warmth. If you want a deeper taste, try adding a bit of white wine while cooking. It creates a rich flavor that pairs well with chicken and broth. Orzo cooks quickly, so keep an eye on it. Add it to the soup once the broth boils. Stir it in and taste it after 10 minutes. You want it al dente, which means it should be firm but not hard. If you cook it too long, it turns mushy. If you plan to store leftovers, cook the orzo separately and add when serving. Serve the soup hot in bowls. Top it with fresh parsley and crumbled feta cheese for a nice finish. You can also add a drizzle of olive oil for richness. Pair the soup with crusty bread or a side salad. This meal is perfect for sharing with friends or family. Enjoy it as a light lunch or a comforting dinner! Pro Tips Use Fresh Herbs: Fresh herbs can enhance the flavor of your soup significantly. Consider adding fresh oregano or thyme just before serving for a vibrant taste. Customize the Veggies: Feel free to add other vegetables like spinach or zucchini to the soup for extra nutrition and flavor. Just add them towards the end of the cooking process. Perfectly Cooked Orzo: To prevent the orzo from becoming mushy, keep an eye on it and stir occasionally. Add it to the soup a few minutes after the broth starts to simmer. Make it Ahead: This soup can be made in advance and stored in the refrigerator for up to 3 days. Just remember to add a splash of broth when reheating to restore its consistency. {{image_2}} You can easily make a vegetarian version of Greek chicken orzo soup. Just swap the chicken for chickpeas or lentils. These options add protein and a nice texture. Use vegetable broth instead of chicken broth for a rich flavor. Add more veggies like spinach, bell peppers, or zucchini. This twist keeps the soup hearty and delicious. If you want some heat, make a spicy version. Add red pepper flakes or diced jalapeños to the soup. You can also use spicy sausage instead of chicken for a bold flavor. Increase the garlic and lemon juice for a zesty kick. This makes the soup warm and exciting, perfect for chilly days. Adding seasonal vegetables to your soup enhances its taste and nutrition. In spring, try adding peas or asparagus. In summer, fresh tomatoes and corn shine. In fall, root vegetables like sweet potatoes and squash work great. Winter calls for hearty greens like kale or collard greens. These additions keep your soup fresh and vibrant all year round. After you make Greek chicken orzo soup, let it cool first. Use a clean container to store it. Make sure the lid is tight. This helps keep the soup fresh. It will last for 3 to 4 days in the fridge. Always check for any bad smell or change in color before eating. You can freeze Greek chicken orzo soup, too. Pour the cooled soup into freezer bags or containers. Leave some space at the top for expansion. Label the bags with the date. The soup can stay good for about 2 to 3 months in the freezer. When you are ready to eat it, just thaw it in the fridge overnight. To reheat the soup, use a pot on the stove. Heat it over medium heat. Stir often to help it heat evenly. If the soup is too thick, add a bit of water or broth. You can also use a microwave if you prefer. Just heat it in short bursts and stir in between. Yes, you can use other pasta types. Small shapes like ditalini or stars work well. They will cook in the same time as orzo. Just keep an eye on the cooking time. This way, you get a nice texture. Remember, the pasta should be tender but not mushy. Feel free to experiment based on what you have at home. Greek Chicken Orzo Soup lasts about 3 to 4 days in the fridge. Make sure to store it in an airtight container. This keeps it fresh and safe to eat. If you notice any changes in smell or color, it's best to toss it. Enjoy your soup within the first few days for the best flavor. You can absolutely make this soup in advance. It actually tastes better the next day! Just let it cool before you store it. You can keep it in the fridge or freezer. If freezing, store it in a freezer-safe container. When ready to eat, simply reheat it on the stove or in the microwave. This blog post covered the ingredients and steps to make Greek Chicken Orzo Soup. We explored the best ingredients, their substitutes, and how fresh items boost flavor. I detailed the preparation and cooking steps, along with tips for checking chicken doneness. In the tips section, I shared ways to enhance taste and best practices for cooking orzo. We also discussed variations to make the soup fit your taste and how to store leftovers. Overall, this recipe is simple and versatile, making it easy for anyone to enjoy.$

Greek Chicken Orzo Soup

A hearty and flavorful soup featuring chicken, orzo pasta, and Mediterranean herbs.

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Prep Time 15

Cook Time 25

Total Time 40

Course Main Course

Cuisine Greek

Servings 6

Calories 300 kcal

Ingredients

1 lb boneless, skinless chicken breasts
1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
2 medium carrots, diced
2 stalks celery, diced
6 cups chicken broth
1 cup orzo pasta
1 cup diced tomatoes
1 teaspoon dried oregano
1 teaspoon dried thyme
to taste salt and pepper
1 lemon juiced
for garnish fresh parsley, chopped
for garnish feta cheese, crumbled

Instructions

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 3 minutes, until translucent.
Stir in the minced garlic, diced carrots, and celery. Cook for an additional 5 minutes, letting the vegetables soften.
Season the chicken breasts with salt and pepper, then add them to the pot. Cook for 4-5 minutes, browning the chicken on both sides.
Pour in the chicken broth and bring the mixture to a gentle boil.
Once boiling, reduce to a simmer and add the orzo pasta, diced tomatoes, oregano, and thyme. Stir well to combine.
Cover the pot and let it simmer for about 10-12 minutes, or until the orzo is al dente and the chicken is cooked through.
Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the soup.
Stir in the lemon juice, adjusting for taste. Add salt and pepper as needed.
Serve hot, garnished with fresh parsley and crumbled feta cheese.

Notes

Serve with crusty bread for a complete meal.

Keyword chicken, Mediterranean, orzo, soup