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Mediterranean Lemon Chicken Orzo Soup

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A bright and comforting Mediterranean soup made with tender chicken, delicate orzo pasta, fresh herbs, and a refreshing lemony broth that is both light and satisfying.

  • Author: Sophia
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4–6 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Mediterranean
  • Diet: Halal

Ingredients

  • 450 g chicken breasts or thighs, cut into 2.5 cm pieces
  • 2 1/2 tablespoons extra virgin olive oil, divided
  • 1 medium onion, diced
  • 3 medium carrots, peeled and diced
  • 2 celery ribs, diced
  • 3 garlic cloves, minced
  • 1/2 teaspoon thyme (fresh or dried)
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1 bay leaf
  • 3/4 cup (about 150 g) uncooked orzo pasta
  • 1 sprig fresh rosemary
  • 1.5 to 2 liters halal chicken broth
  • Juice of 2 lemons
  • Zest of 2 lemons
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh dill, chopped

Instructions

  1. Heat 1 tablespoon olive oil in a large pot over medium heat. Season the chicken with salt and pepper, then cook until golden and fully cooked. Remove and set aside.
  2. Add another tablespoon of olive oil to the same pot. Add onion, carrots, and celery, and sauté for 4–5 minutes until softened.
  3. Stir in garlic and thyme and cook for about 1 minute until fragrant. Season lightly with salt and pepper.
  4. Pour in the chicken broth and return the cooked chicken to the pot. Add bay leaf and rosemary sprig. Bring to a boil, then reduce to a simmer for 8–10 minutes until vegetables are tender.
  5. Add the orzo pasta and simmer for 10–12 minutes until the pasta is tender.
  6. Stir in lemon juice, lemon zest, parsley, and dill. Drizzle the remaining olive oil over the soup.
  7. Taste and adjust seasoning as needed. Remove the bay leaf and rosemary sprig before serving.

Notes

  • You can use shredded rotisserie chicken for a quicker preparation.
  • Add spinach or zucchini for extra vegetables and nutrients.
  • For a richer version, stir in a bit of cream or yogurt before serving.
  • If you prefer a stronger lemon flavor, increase the zest or juice slightly.
  • The orzo will absorb liquid over time, so add extra broth when reheating.
  • Store in an airtight container in the refrigerator for up to 3 days.
  • For freezing, cook the orzo separately and add it when reheating to maintain texture.

Nutrition

Find it online: https://savorymomskitchen.com/mediterranean-lemon-chicken-orzo-soup/