Why You’ll Love This Greek Chicken and Vegetable Soup
- It’s a total flavor explosion. The combination of fresh lemon juice, rich olive oil, and earthy oregano creates a broth that’s anything but boring. It’s light yet deeply satisfying, with each spoonful offering a little zing.
- It’s a complete meal in one bowl. With lean protein from the chicken and a rainbow of vegetables, this soup is designed to be a standalone dinner. You get everything you need without any fussing with multiple side dishes.
- It’s incredibly flexible. Have some zucchini to use up? Toss it in! Not a fan of dill? Use more parsley. This recipe is a wonderful template that welcomes your own creative twists.
- It makes fantastic leftovers. Honestly, I think it tastes even better the next day. The flavors have more time to mingle and get to know each other, making lunch something you actually look forward to.
Ingredients & Tools
- 2 tbsp extra virgin olive oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, peeled and sliced into half-moons
- 2 celery stalks, chopped
- 1 lb boneless, skinless chicken thighs (or breasts), cut into 1-inch pieces
- 1 tsp dried oregano
- 8 cups low-sodium chicken broth
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 cup uncooked orzo pasta
- 1 bay leaf
- 4 cups fresh spinach, roughly chopped
- Juice of 1-2 lemons (to taste)
- ¼ cup fresh dill, chopped
- Salt and freshly ground black pepper to taste
- For serving: Crumbled feta cheese and additional dill.
Tools: A large stockpot or Dutch oven, a wooden spoon, a ladle, and a sharp knife.
The quality of your broth and olive oil really shines here, so use the best you can. And fresh lemon juice is non-negotiable—it makes all the difference in brightening up the entire soup.
Serves: 6 | Prep Time: 20 minutes | Cook Time: 35 minutes | Total Time: 55 minutes
Before You Start: Tips & Ingredient Notes
- Chicken thighs vs. breasts? I highly recommend thighs for this recipe. They stay incredibly moist and tender during cooking and add more flavor to the broth. Breasts can dry out more easily if overcooked.
- Why orzo? This tiny rice-shaped pasta is a classic in Greek soups. It cooks quickly and adds a lovely, comforting heartiness. Just be careful not to overcook it, or it can become mushy.
- Don’t skip the fresh herbs. Dill is the star here, providing that unmistakable Greek aroma and flavor. If you’re not a huge dill fan, you can reduce the amount, but I encourage you to try it—it’s magical with the lemon.
- The lemon is key. Add the lemon juice right at the end, off the heat. This preserves its bright, fresh flavor. Start with the juice of one lemon, taste, and add more if you like that extra tang.
How to Make Greek Chicken and Vegetable Soup
Step 1: Heat the olive oil in your large stockpot or Dutch oven over medium heat. Once the oil shimmers, add the diced onion, carrots, and celery. We’re going to sauté these for about 7-8 minutes, until the onion becomes translucent and the vegetables just start to soften. You’ll notice a wonderful, sweet aroma filling your kitchen—this is the foundation of your soup’s flavor.
Step 2: Add the minced garlic and dried oregano to the pot. Stir constantly for about 60 seconds, just until the garlic becomes fragrant. Be careful not to let it burn, as burnt garlic will make the whole soup bitter. Now, push the vegetables to the side and add the cubed chicken pieces. Season everything with a good pinch of salt and pepper.
Step 3: Cook the chicken, stirring occasionally, for about 5-6 minutes, until it’s no longer pink on the outside. It doesn’t need to be cooked through completely at this stage, as it will simmer and finish cooking in the broth. This step is just about building a nice sear and locking in those juices.
Step 4: Pour in the chicken broth and the canned diced tomatoes with their juices. Throw in the bay leaf. Give everything a good stir, scraping the bottom of the pot to lift up any flavorful browned bits. Bring the soup to a boil, then immediately reduce the heat to a gentle simmer. Let it bubble away, uncovered, for about 10 minutes.
Step 5: Now, stir in the uncooked orzo. Let the soup continue to simmer for another 10-12 minutes, or until the orzo is tender but still has a slight bite to it (al dente). The broth will thicken slightly as the orzo releases its starch, which is exactly what we want.
Step 6: This is the final flourish! Turn off the heat. Remove the bay leaf and discard it. Stir in the fresh spinach—it will wilt almost instantly in the hot broth. Now, stir in the fresh lemon juice and the chopped dill. Taste the soup and adjust the seasoning with more salt and pepper if needed. Remember, the feta cheese we’ll add later is salty, so be mindful.
Step 7: Ladle the hot soup into bowls and top each serving with a generous sprinkle of crumbled feta cheese and an extra pinch of fresh dill. The hot soup will slightly melt the feta, creating little pockets of creamy, salty goodness. Serve immediately and enjoy the vibrant, comforting flavors.
Serving Suggestions
Complementary Dishes
- A simple Greek salad — The crisp lettuce, cucumbers, tomatoes, red onion, and kalamata olives provide a cool, crunchy contrast to the warm, savory soup.
- Warm, crusty bread for dipping — A loaf of rustic sourdough or some warm pita bread is essential for sopping up every last drop of the delicious lemony broth.
- Roasted lemon potatoes — If you’re feeling ambitious, these herby, crispy potatoes continue the Greek theme and make the meal feel extra special.
Drinks
- A crisp, dry white wine — A Sauvignon Blanc or a Greek Assyrtiko with its citrus notes mirrors the lemon in the soup and cuts through the richness beautifully.
- Sparkling water with lemon — For a non-alcoholic option, the bubbles are refreshing and the lemon wedge ties everything together perfectly.
- Iced herbal tea — A mint or lemon verbena tea, served cold, is a light and palate-cleansing companion.
Something Sweet
- Baklava — You can’t go wrong with this classic. The flaky phyllo, nuts, and honey syrup are a decadent, sweet ending that complements the meal.
- Greek yogurt with honey and walnuts — This is a lighter option that feels authentically Greek and is incredibly simple to put together after a satisfying meal.
- Orange and almond cake — A moist, gluten-free option that’s not too sweet, with flavors that feel right at home after the Mediterranean feast.
Top Mistakes to Avoid
- Overcooking the orzo. If you let the orzo boil for too long, it will absorb too much liquid and become mushy, turning your soup into a thick, porridge-like consistency. Cook it just until al dente, and remember it will continue to soften a bit in the hot broth.
- Adding the lemon juice too early. If you add the lemon juice while the soup is still actively boiling, the high heat will cause the bright, fresh flavor to cook out and become bitter. Always add it off the heat, right at the end.
- Using only chicken breasts. While you can use breasts, thighs are far more forgiving. Breasts can easily become tough and dry if you accidentally simmer the soup for a few minutes too long. Thighs ensure a tender, juicy result every time.
- Forgetting to taste before serving. Seasoning is everything. The amount of salt needed can vary greatly depending on your broth. Always do a final taste test after adding the lemon and adjust the salt and pepper to make the flavors pop.
Expert Tips
- Tip: Brown the chicken well. Don’t just stir the chicken until it turns white. Let it sit in the hot pot for a minute or two to develop a golden-brown sear. This Maillard reaction adds a deep, savory layer of flavor to the entire soup that you just can’t get otherwise.
- Tip: Make it ahead. You can prepare the soup base (through step 4) a day in advance. Cool it completely and store it in the fridge. When ready to serve, reheat the base, bring to a simmer, and then add the orzo and finish with the spinach, lemon, and dill. This prevents the orzo from getting bloated.
- Tip: Add a Parmesan rind. If you have a rind of Parmesan cheese hanging out in your fridge, toss it into the pot when you add the broth. It will melt slowly, adding an incredible umami depth that makes the soup taste like it simmered for hours.
- Tip: Customize your veggies. This soup is a great clean-out-the-fridge meal. Feel free to add chopped zucchini in the last 10 minutes of cooking, or throw in a can of drained and rinsed cannellini beans for extra protein and fiber.
FAQs
Can I make this soup gluten-free?
Absolutely! The only ingredient containing gluten is the orzo pasta. Simply swap it out for an equal amount of a gluten-free pasta like quinoa or brown rice orzo, or use a gluten-free grain like uncooked white rice (which will need about 15-20 minutes to cook) or even cauliflower rice (add it in the last 5 minutes of cooking). The rest of the recipe is naturally gluten-free, but always double-check your broth labels to be safe.
How should I store and reheat leftovers?
Let the soup cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to 4 days. Be aware that the orzo will continue to absorb liquid, so the soup will become thicker. When reheating, add a splash of broth or water to thin it out to your desired consistency. Reheat gently on the stove over medium-low heat. I don’t recommend freezing this soup, as the orzo and spinach can become very mushy upon thawing.
My soup is too thick! What can I do?
This happens, especially with leftovers as the pasta swells. No worries! Simply thin it out by stirring in a little more chicken broth or even some water when you reheat it. Start with a half-cup and add more until it reaches the consistency you like. Taste and adjust the seasoning if needed, as diluting it can mute the flavors a bit.
Can I use frozen spinach?
You can, but fresh is definitely preferred for its bright color and flavor. If using frozen, make sure it’s completely thawed and then squeeze out every last drop of excess water with your hands. If you add frozen spinach directly to the soup, it will water down the broth significantly. Use about a 10-ounce package, thawed and squeezed dry, in place of the fresh.
Is there a way to make this in a slow cooker?
Yes, it adapts well! Sauté the onions, carrots, and celery as in step 1 to build flavor. Then, transfer them to the slow cooker along with the raw chicken, oregano, broth, and tomatoes. Cook on LOW for 6-7 hours or HIGH for 3-4 hours. About 30 minutes before serving, remove the chicken, shred it, and return it to the pot. Stir in the orzo and cook on HIGH until tender. Turn off the cooker, then stir in the spinach, lemon, and dill.
Greek Chicken And Vegetable Soup
Whip up this vibrant Greek Chicken and Vegetable Soup! Tender chicken, fresh veggies, orzo, and a zesty lemon-oregano broth. A comforting, one-pot meal ready in under an hour.
Ingredients
Ingredients
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2 tbsp extra virgin olive oil
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1 large yellow onion (diced)
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3 cloves garlic (minced)
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2 medium carrots (peeled and sliced into half-moons)
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2 celery stalks (chopped)
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1 lb boneless, skinless chicken thighs (or breasts) (cut into 1-inch pieces)
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1 tsp dried oregano
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8 cups low-sodium chicken broth
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1 can diced tomatoes ((14.5 oz) undrained)
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1 cup uncooked orzo pasta
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1 bay leaf
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4 cups fresh spinach (roughly chopped)
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1-2 lemons (juice of, to taste)
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¼ cup fresh dill (chopped)
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Salt and freshly ground black pepper (to taste)
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Crumbled feta cheese and additional dill (for serving)
Instructions
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Heat the olive oil in your large stockpot or Dutch oven over medium heat. Once the oil shimmers, add the diced onion, carrots, and celery. We're going to sauté these for about 7-8 minutes, until the onion becomes translucent and the vegetables just start to soften. You'll notice a wonderful, sweet aroma filling your kitchen—this is the foundation of your soup's flavor.01
-
Add the minced garlic and dried oregano to the pot. Stir constantly for about 60 seconds, just until the garlic becomes fragrant. Be careful not to let it burn, as burnt garlic will make the whole soup bitter. Now, push the vegetables to the side and add the cubed chicken pieces. Season everything with a good pinch of salt and pepper.02
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Cook the chicken, stirring occasionally, for about 5-6 minutes, until it's no longer pink on the outside. It doesn't need to be cooked through completely at this stage, as it will simmer and finish cooking in the broth. This step is just about building a nice sear and locking in those juices.03
-
Pour in the chicken broth and the canned diced tomatoes with their juices. Throw in the bay leaf. Give everything a good stir, scraping the bottom of the pot to lift up any flavorful browned bits. Bring the soup to a boil, then immediately reduce the heat to a gentle simmer. Let it bubble away, uncovered, for about 10 minutes.04
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Now, stir in the uncooked orzo. Let the soup continue to simmer for another 10-12 minutes, or until the orzo is tender but still has a slight bite to it (al dente). The broth will thicken slightly as the orzo releases its starch, which is exactly what we want.05
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This is the final flourish! Turn off the heat. Remove the bay leaf and discard it. Stir in the fresh spinach—it will wilt almost instantly in the hot broth. Now, stir in the fresh lemon juice and the chopped dill. Taste the soup and adjust the seasoning with more salt and pepper if needed. Remember, the feta cheese we'll add later is salty, so be mindful.06
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Ladle the hot soup into bowls and top each serving with a generous sprinkle of crumbled feta cheese and an extra pinch of fresh dill. The hot soup will slightly melt the feta, creating little pockets of creamy, salty goodness. Serve immediately and enjoy the vibrant, comforting flavors.07
