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Mediterranean chicken orzo soup is a one-pot soup made with chicken thighs, orzo pasta, and a lemony tomato broth. It’s the kind of soup I make when I want something warm but don’t want a sink full of dirty dishes.
The broth tastes bright from the lemon and a little rich from the tomato paste. The orzo makes the soup feel more like a meal than a starter, and the feta on top adds a salty bite that ties everything together.
I like this one for busy weeknights because it comes together in one pot and reheats well for lunch the next day. Just know the orzo keeps drinking up broth as it sits, so you’ll want to add a splash of water or broth when you warm it back up.
Don’t worry if you’ve never cooked with orzo before. It behaves a lot like rice and just needs a close eye near the end so it doesn’t turn mushy.
Why You’ll Love This Recipe
- Ready in about 55 minutes using just one pot
- Lemon and feta keep the broth bright, not heavy
- Good for meal prep, though orzo softens as it sits
- Easy to swap in leftover chicken or a different green
Ingredient Notes
- chicken thighs: Boneless, skinless thighs stay juicy through the simmer. Chicken breast works too, but cut the simmer time by a few minutes so it doesn’t dry out.
- orzo: This small, rice-shaped pasta cooks fast and thickens the broth as it releases starch. Small pasta shapes like ditalini work as a substitute.
- diced tomatoes: Canned diced tomatoes give the broth some body and a little sweetness. Crushed tomatoes work too, but the soup will be smoother.
- feta: Feta is salty, so taste the soup before adding extra salt at the end. Crumble it by hand for uneven, rustic pieces.
- lemon juice: Fresh lemon juice brightens the broth right before serving. Bottled juice works in a pinch, but fresh tastes cleaner.
- baby spinach: Spinach wilts almost instantly in the hot broth. Chopped kale or Swiss chard can replace it if you want something heartier.
Cozy Mediterranean Chicken Orzo Soup with Feta and Lemon
Ingredients
Method
- Heat olive oil in a 5-quart / 4.7L pot over medium-high heat. Season chicken chunks with salt and pepper, add to the pot, and sear for 5 to 6 minutes, stirring occasionally, until golden on the outside. Remove chicken to a plate.
- Lower heat to medium. Add the onion, carrots, and celery to the same pot. Cook for 5 to 6 minutes, stirring often, until the vegetables soften.
- Stir in the garlic, tomato paste, oregano, and thyme. Cook for 1 minute, until fragrant and the tomato paste darkens slightly.
- Pour in the diced tomatoes and chicken broth. Return the chicken and any juices to the pot. Bring to a boil, then lower heat and simmer for 12 to 15 minutes, until the chicken reaches 165 F / 74 C and is no longer pink in the center.
- Stir in the orzo. Simmer for 8 to 9 minutes, stirring every couple of minutes so it doesn't stick to the bottom, until the orzo is tender but still has a little bite.
- Turn off the heat. Stir in the spinach and lemon juice, and let it sit for about 1 minute, just until the spinach wilts.
- Taste the broth and adjust salt and pepper, keeping in mind the feta will add more salt later.
- Ladle the soup into bowls and top with crumbled feta and chopped dill or parsley. Serve hot.
Notes
- Sear the chicken in batches if your pot is smaller than 5 quarts, so it browns instead of steaming.
- Chicken should reach 165 F / 74 C before you add the orzo.
- Add spinach and lemon juice off the heat to keep the color bright.
- Keep extra broth on hand for leftovers, since orzo keeps thickening the soup.
Tips for Success
- Cut chicken thighs into even 1-inch chunks so every piece cooks through at the same time.
- Stir the orzo occasionally while it simmers, since it likes to sink and stick to the bottom of the pot.
- Add the spinach and lemon juice off the heat so the spinach stays bright green and doesn’t turn mushy.
- Taste the broth before adding extra salt, since both the chicken broth and feta bring plenty of salt already.
- Save extra broth on the side if you’re planning leftovers, since the orzo keeps soaking it up in the fridge.
Variations
- Swap orzo for small pasta shapes like ditalini or broken spaghetti if that’s what you have in the pantry.
- Use chicken breast instead of thighs for a leaner soup, and reduce the simmer time by about 3 minutes.
- Stir in chopped kale instead of spinach near the end for a heartier, slightly more bitter green.
Storage and Reheating
Let the soup cool, then store it in an airtight container in the fridge for 3 to 4 days. The orzo will keep soaking up broth as it sits, so the soup gets thicker each day.
To reheat, warm it in a saucepan over medium heat with a splash of extra broth or water, stirring occasionally, for about 5 minutes until hot. You can also microwave a single bowl in 1-minute bursts, stirring between each, until it’s heated through.
If you want to freeze this soup, freeze the broth, chicken, and vegetables without the orzo for up to 3 months. Cook fresh orzo and stir it in after thawing and reheating, since frozen orzo turns soft and pasty.
Serving Suggestions
I like to serve this soup with warm crusty bread for dipping into the broth. A simple green salad with cucumber and olives on the side keeps the meal light.
For a heartier dinner, add a side of roasted vegetables or a small plate of hummus and pita. A glass of dry white wine works well alongside the lemony broth.
Leftovers make a good lunch on their own, just add a squeeze of fresh lemon before eating since the citrus fades a bit overnight.
FAQ
Why is my orzo mushy in this chicken orzo soup?
Mushy orzo usually means it cooked too long or sat in the hot broth after the heat was off. Orzo keeps absorbing liquid even once you turn off the stove, so it softens fast. Cook it just to al dente, around 8 to 9 minutes, and add extra broth if the soup sits before serving.
Can I use rice instead of orzo in this soup?
Yes, white rice works as a substitute for orzo in this chicken orzo soup. Use about the same volume and add it a few minutes earlier, since rice takes longer to cook through than orzo. You may also need an extra cup of broth, as rice absorbs more liquid.
Can I freeze Mediterranean chicken orzo soup?
You can freeze the broth, chicken, and vegetables, but leave the orzo out before freezing. Orzo turns soft and pasty once it’s frozen and thawed, which changes the texture of the whole soup. Cook fresh orzo and stir it in after you reheat the base.
What goes well with Mediterranean chicken orzo soup?
Crusty bread or warm pita is good for dipping into the lemony broth. A simple cucumber and tomato salad with olives adds crunch alongside the soft orzo and chicken. A glass of dry white wine also pairs well with the lemon in the broth.
Is Mediterranean chicken orzo soup gluten free?
No, this soup is not gluten free because orzo is made from wheat. You can make it gluten free by swapping in a gluten-free small pasta shape or white rice instead of orzo, using the same amount of chicken broth.
What’s the difference between this soup and Greek avgolemono soup?
Avgolemono is thickened with whisked eggs and lemon juice and usually made with rice, giving it a creamy, pale broth. This chicken orzo soup uses a tomato base with orzo and no egg, so the broth is more red and the flavor leans more on the tomato and feta than on the egg-lemon sauce.