With a richly flavored chicken broth, baked or rotisserie chicken, orzo pasta and lots of tender vegetables, this lemony Greek Chicken Orzo Soup comes together in no time. Top it with crumbled feta cheese and you’re good to go!
Soup is always a dish I like no matter the season, and with some leftover Baked Greek Chicken from the other evening, I decided to chop it up and make a quick, filling Chicken Orzo Soup.
For this Greek Chicken Orzo Soup, I start with the trinity of diced onion, carrots and celery known as a mire poix, that gets sautéed in olive oil. A quick and optional deglaze of dry white wine and lots of oregano, a pinch of red pepper flakes and garlic.
I like a little viscosity in this soup, so a simple chicken broth gets a thickened by adding some flour to the sautéing vegetables prior to adding the chicken broth.
Feel free to use baked chicken or rotisserie chicken for this, you’ll need at least 2 cups of chopped chicken.
For the broth I like lots of fresh lemon with the zest and juice.
Orzo is a fun and light pasta that works perfectly in this soup.
It’s a short-cut pasta, shaped like a big grain of rice. I also like to use orzo pasta in cold salads.
Now this Greek Chicken Orzo Soup is wonderful served as is, BUT dare I say, adding crumbled feta cheese and a slice or two of fresh lemon at the time of serving takes this to another level.
With a richly flavored chicken broth, baked or rotisserie chicken, orzo pasta and lots of tender vegetables, this lemony Greek Chicken Orzo Soup comes together in no time. Top it with crumbled feta cheese and you're good to go!
- 2 cups chopped chicken (See Note 1)
- 2 tbsp olive oil
- 1 onion diced
- 4 carrots peeled and sliced
- 4 ribs of celery chopped
- 1/2 tsp kosher salt
- 1/2 tsp red pepper flakes
- 1/4 cup flour
- 1 cup dry white wine
- 6 cups chicken broth
- 1 tsp dried oregano
- 2 lemons (separated, See Note 2)
- 1 cup orzo pasta
- 1/2 cup feta cheese crumbled
- 1/4 cup parsley chopped
- Chop chicken and set aside. Dice onion, peel and slice carrots and chop celery. Zest one lemon and juice it. Slice the other lemon and set aside.
- In a large Dutch oven or soup pot add the olive oil over medium heat. Add the onion and sauté for 3 minutes. Add the carrot and celery, stirring and cooking for 4 minutes.
- Add the salt, pepper and sprinkle the flour over all. Stir to mix in and cook flour, 3 minutes.
- Carefully pour in wine and scrape up bits from bottom of pot. Add chicken, chicken broth, oregano, lemon zest and juice and orzo pasta, stirring to combine. Bring to a boil, lower the heat to low and simmer, stirring often for 20 minutes.
- Serve each bowl topped with crumbled feta cheese, chopped parsley and sliced lemons.
- I use my leftover Baked Greek Chicken, but rotisserie chicken or your own baked chicken works (white, dark or both).