Lemon Chicken Orzo Soup

Mediterranean flavours of lemon, oregano, and rosemary in a bowl for a nourishing and delicious Lemon Chicken Orzo Soup to warm the soul.

Winter is in full force here in London. It’s cold, wet and grey. Even after a decade of living in London, I still haven’t gotten used to bleak winters in the United Kingdom. In previous years, to break up the long winter, we usually take an annual sun trip to a warm destination. But this year, it just wasn’t possible. Indeed, I sure miss the warmth of the sun on my bare skin.

Spring is almost, just almost in the air. I very much look forward to longer spring days in London, but for now I need to sort out a quick dinner. 

I am craving something comforting, nourishing, and filling. However, after weeks of eating stodgy pastas, heavy casseroles, and mashed potatoes, I am in need of a lighter meal that was equal parts delicious and easy. I was inspired by a bowl of zesty bright lemons and thought I could bring the sunny Mediterranean to my kitchen. So for dinner it is a tasty pot of Lemon Chicken Orzo Soup!

Sunny Mediterranean Flavours in a Bowl 

There’s nothing like a delicious bowl of soup to warm the soul.  I love a good bowl of soup. Lemon Chicken Orzo Soup is the perfect dose of comfort with a touch of the sunny Mediterranean. 

A delicious pot of soup or stew always starts with a good base. A lovely blend of onion, carrot, and celery to make a fragrant mirepoix is the base of this broth. The soup is enhanced with a generous dose of Greek flavours, namely: oregano, bay leaves, parsley, and rosemary. 

Chicken is the main source of protein for this soup. Some recipes call for sauteing the chicken first, but I like to keep this soup recipe simple by adding the diced chicken thigh to the pot under a gentle simmer. You can also make this a vegetarian version using courgette (otherwise known as zucchini for all you Americans!) instead of chicken. 

Toss in the orzo towards the end of the simmering to prevent it from turning into a big pile of mush. Then, continue with a gentle simmer until the soup reaches a creamy consistency. For those unfamiliar with orzo, otherwise known as krithiraki in Greece, is a rice-shaped pasta used widely across the Mediterranan in soup and pasta dishes. It’s great for easy weeknight recipes as it is quick to cook.

For an extra touch of Greek flavours, garnish the soup with some chopped parsley to brighten up the soup and some crumbled feta. Serve with some crusty bread for a perfect soup for a cozy evening.

Here’s to a nourishing bowl of soup to warm the soul.

Bon Apetite!

Print Recipe

Lemon Chicken Orzo Soup

Mediterranean flavours of lemon, oregano, and rosemary in a bowl for a nourishing and delicious soup to warm the soul.

Ingredients

• 1 tablespoon extra virgin olive oil
• 500 g / 1 lbs boneless skinless chicken thighs, cut into 1-inch chunks
• Kosher salt and freshly ground black pepper
• 3-4 cloves garlic minced
• 1 onion diced
• 3 carrots peeled and diced
• 2 celery stalks diced
• 1/2 teaspoon dried thyme
• 1.2 liters / 5 cups chicken stock
• 2 bay leaves
• 3/4 cup uncooked orzo pasta
• 1 sprig rosemary
• Juice of 1 lemon
• Garnish:
• 2 tablespoons chopped fresh parsley leaves
• Crumbled feta

Instructions

• In a large Dutch oven over medium heat, heat the olive oil and add the garlic, onion, carrots and celery. Saute until tender, stirring occasionally, about 3-4 minutes. Stir in thyme until fragrant, about 1 minute.
• Whisk in chicken stock, bay leaves, rosemary, and 1 cup water; bring to a boil.
• Add the diced chicken thigh, reduce to low heat, and simmer for 10-12 mins.
• Add the orzo and continue to simmer for another 10-12 minutes. Stir in lemon juice.
• Garnish with chopped parsley and crumbled feta.
• Serve immediately.