Greek Chicken Orzo Soup
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!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Servings: 6 servings
- 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).
Calories: 319kcal | Carbohydrates: 34g | Protein: 13g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 28mg | Sodium: 1038mg | Potassium: 633mg | Fiber: 4g | Sugar: 5g | Vitamin A: 7225IU | Vitamin C: 44.1mg | Calcium: 71mg | Iron: 2.1mg