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Creamy Greek Chicken Orzo Soup with Feta and Lemon

A comforting and creamy soup featuring tender chicken, chewy orzo pasta, and a zesty lemon touch, perfect for chilly evenings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Greek, Mediterranean
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 tablespoon olive oil
  • 1 pound chicken breasts, diced Opt for halal-certified chicken or use turkey for a leaner option.
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 4 cups chicken broth
  • 1 cup orzo pasta Keep an eye on your orzo to avoid overcooking.
  • 1 cup spinach Other greens such as kale or arugula can be used.
  • 1 cup feta cheese, crumbled For garnish, you may add more crumbled feta.
  • 1 lemon, juiced
  • to taste Salt and pepper

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat. Add the diced chicken and cook for about 5-7 minutes, or until browned and cooked through. Remove chicken and set aside.
  2. In the same pot, add the chopped onion and minced garlic. Sauté for 2-3 minutes until the onion is translucent and fragrant.
Cooking
  1. Pour in the chicken broth and bring it to a boil. Once boiling, add the orzo pasta. Reduce heat and let it simmer for about 8-10 minutes, or until the orzo is al dente.
  2. Stir in the cooked chicken and fresh spinach. Cook for an additional 2-3 minutes until the spinach is wilted.
  3. Remove the pot from heat and stir in the crumbled feta cheese and lemon juice. Season with salt and pepper to taste.
Serving
  1. Ladle the soup into bowls, garnish with additional feta if desired, and enjoy this comforting dish with your loved ones!

Notes

For leftovers, store in an airtight container in the refrigerator for up to 3 days. To freeze, place the soup in a freezer-safe container for about 2-3 months. When reheating, add a splash of broth to regain creaminess.