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Mediterranean Lemon Orzo Chicken Soup is a vibrant and nourishing dish that brings the flavors of the sun-drenched Mediterranean right to your table. This soup is not just a meal; it’s an experience that embodies comfort and warmth while being incredibly easy to prepare. Picture a bowl filled with tender chicken, fresh vegetables, and hearty orzo pasta, all bathed in a zesty lemon broth that dances on the palate. Whether you are looking for a cozy meal on a chilly evening or a refreshing dish to serve at a gathering, this soup fits the bill perfectly.

Greek Chicken Soup with Lemon and Orzo

Warm up your day with this Mediterranean Lemon Orzo Chicken Soup! Bursting with zesty lemon, tender chicken, vibrant veggies, and hearty orzo, this soup is a nourishing and flavorful delight. Perfect for chilly evenings or gatherings, it's easy to make and packed with health benefits. Embrace the essence of Mediterranean cuisine with this comforting dish that's sure to become a family favorite. Enjoy a taste of the Mediterranean! #mediterranean #chickensoup #comfortfood #healthyrecipes #orzo #lemonsoup #mealprep
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Ingredients
  

1 lb boneless, skinless chicken thighs

1 medium onion, diced

3 cloves garlic, minced

2 medium carrots, diced

2 celery stalks, diced

1 cup uncooked orzo pasta

4 cups chicken broth

2 cups water

Juice and zest of 2 lemons

1 teaspoon dried oregano

1 teaspoon dried thyme

Salt and pepper, to taste

2 tablespoons olive oil

Fresh parsley, chopped (for garnish)

Feta cheese, crumbled (optional, for garnish)

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until it becomes translucent, about 5 minutes.

    Stir in the minced garlic, carrots, and celery. Cook for an additional 5-7 minutes until the vegetables start to soften.

      Add the chicken thighs to the pot, followed by the chicken broth, water, dried oregano, dried thyme, salt, and pepper. Bring the mixture to a gentle boil, then reduce the heat to low.

        Simmer the soup for about 25 minutes, or until the chicken is cooked through. Remove the chicken thighs from the pot and set aside to cool slightly.

          Once the chicken is cool enough to handle, shred it using two forks. Return the shredded chicken to the soup.

            Stir in the orzo and let the soup cook for an additional 10 minutes, or until the orzo is cooked al dente.

              Remove the pot from heat, and add the lemon juice and zest to the soup. Adjust seasoning to taste.

                Serve the soup hot, garnished with chopped fresh parsley and crumbled feta cheese if desired.

                  Prep Time: 15 minutes | Total Time: 55 minutes | Servings: 6