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Greek Lemon Orzo Soup

A comforting and zesty Greek soup featuring tender orzo pasta, vibrant vegetables, and fresh lemon juice, perfect for family gatherings.
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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: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup orzo pasta
  • 8 cups vegetable broth
  • 1 cup diced carrots
  • 1 cup diced celery
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1/4 cup fresh lemon juice
  • 1 medium lemon zest Zest from 1 lemon
  • 2 cups cooked, shredded chicken Optional
  • to taste salt and pepper
  • for garnish fresh dill or parsley

Method
 

Preparation
  1. Start by finely chopping your onions, carrots, and celery. Gather the rest of your ingredients to make the cooking process seamless.
Cooking
  1. In a large pot, heat a tablespoon of olive oil over medium heat. Add the diced onions, carrots, and celery, sautéing until they soften and the onions become translucent, about 5 minutes.
  2. Toss in the minced garlic and sauté for another minute, allowing those rich aromas to fill your kitchen.
  3. Add the vegetable broth to your pot, increase the heat to high, and bring it to a rolling boil.
  4. Once boiling, stir in the orzo pasta and reduce the heat to medium. Simmer for 8-10 minutes, until the orzo is al dente.
  5. Stir in the fresh lemon juice, lemon zest, and shredded chicken (if using). Season with salt and pepper to taste.
  6. Allow the soup to mix for another 2-3 minutes, then ladle into bowls. Top with fresh dill or parsley for an aromatic finish.

Notes

Substitutions can include spinach or kale for more greens, or switch the orzo for rice or quinoa. Ensure to season the soup properly with salt and pepper for enhancement.