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Overhead view of chicken orzo soup in a white bowl with crumbled feta, dill, and a lemon wedge on linen

Cozy Mediterranean Chicken Orzo Soup with Feta and Lemon

A one-pot chicken and orzo soup with a lemony tomato broth, wilted spinach, and crumbled feta on top.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Soup
Cuisine: Mediterranean
Calories: 348
Ingredients Method Notes

Ingredients
  

Soup
  • 2 tbsp olive oil
  • 500 g boneless, skinless chicken thighs cut into 1-inch chunks
  • 1 yellow onion medium; diced
  • 2 carrots diced
  • 2 celery stalks diced
  • 4 garlic cloves minced
  • 2 tbsp tomato paste
  • 1 tsp dried oregano
  • 1/2 tsp dried thyme
  • 400 g diced tomatoes, canned
  • 1.5 l chicken broth / 6 cups
  • 150 g orzo
  • 80 g baby spinach
  • 2 tbsp lemon juice from about 1 lemon
  • salt and black pepper to taste
Topping
  • 100 g feta cheese crumbled
  • fresh dill or parsley small handful; chopped

Method
 

  1. 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.
  2. 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.
  3. Stir in the garlic, tomato paste, oregano, and thyme. Cook for 1 minute, until fragrant and the tomato paste darkens slightly.
  4. 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.
  5. 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.
  6. Turn off the heat. Stir in the spinach and lemon juice, and let it sit for about 1 minute, just until the spinach wilts.
  7. Taste the broth and adjust salt and pepper, keeping in mind the feta will add more salt later.
  8. 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.