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Bowl of Greek Chicken Orzo Soup with fresh herbs and chicken chunks

Greek Chicken Orzo Soup

A heartwarming Greek chicken soup featuring a delightful blend of orzo, feta, and tomatoes, perfect for family gatherings and cozy evenings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Greek
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Soup
  • 2 tablespoons olive oil extra virgin for a fruity taste
  • 1 cup onion, finely chopped
  • 3 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon black pepper
  • 4 cups low-sodium chicken broth
  • 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
  • 1 cup orzo pasta
  • 2 cups diced tomatoes canned or fresh
  • 1 cup baby spinach optional for a nutritional boost
  • 1/2 cup crumbled feta cheese fresh for best flavor
  • 1 tablespoon fresh parsley, chopped optional for garnish
For Presentation
  • to taste extra feta cheese for topping
  • to taste lemon wedges to enhance flavor

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat. Once it shimmers, add the chopped onion and sauté for about 3–4 minutes until translucent.
  2. Stir in the minced garlic, dried oregano, salt, and pepper. Cook for an additional 1–2 minutes until fragrant.
  3. Carefully pour in the chicken broth, bringing it to a gentle simmer.
  4. Add the diced chicken to the pot. Let it cook for about 5–7 minutes, stirring occasionally, until the chicken is no longer pink.
  5. Stir in the orzo pasta and diced tomatoes. Continue to simmer for another 10 minutes. The pasta will absorb the broth and swell slightly, creating a hearty texture.
  6. If using baby spinach, stir it in a few minutes before the soup is done cooking, allowing it to wilt without losing its vibrant color.
  7. Once cooked, remove the pot from heat and stir in the crumbled feta. Allow it to melt slightly into the soup, enriching the flavor.
  8. Ladle the soup into bowls and garnish with extra feta and fresh parsley. Serve with lemon wedges on the side for an added zesty kick.

Notes

Leftover soup can be stored in the refrigerator for up to three days. If orzo is unavailable, you can substitute with small pasta shapes or even rice. For a spicy twist, consider adding red pepper flakes or a dash of cayenne pepper during the cooking process. While soup can be frozen, it’s best to store the orzo separately as it may become mushy upon thawing.