Greek Lemon Orzo Soup

$- 1 cup dry orzo pasta - 6 cups vegetable broth - 1 medium onion, finely chopped - 2 cloves garlic, minced - 2 medium carrots, peeled and diced - 2 celery stalks, diced - 1 cup fresh baby spinach, roughly chopped - 1 cup cooked chicken, shredded (optional) - 1/4 cup freshly squeezed lemon juice - 1 tablespoon lemon zest - 2 tablespoons extra-virgin olive oil - 1 teaspoon dried oregano - Sea salt and freshly ground black pepper - Fresh dill sprigs for garnish (optional) When I make Greek lemon orzo soup, I start by gathering these fresh ingredients. The orzo pasta is small and cooks quickly, making it perfect for soup. I use vegetable broth for a rich base, but chicken broth works too. Chopping the onion, garlic, carrots, and celery gives the soup a nice flavor. I like to use fresh spinach for color and nutrients. If you want extra protein, shredded chicken adds heartiness. Fresh lemon juice and zest brighten the dish, while extra-virgin olive oil adds richness. Dried oregano brings a hint of earthiness. Lastly, I always season with sea salt and pepper to taste. This combination creates a flavorful and nourishing soup that warms your soul. Don't forget the fresh dill for a lovely finish! {{ingredient_image_2}} - Heat the olive oil in a large pot. - Sauté onion, carrots, and celery. - Add garlic and oregano. First, I start by heating the olive oil in a large pot over medium heat. Once the oil is hot, I add the finely chopped onion, diced carrots, and diced celery. I sauté these for about 5 to 7 minutes. I stir often until the vegetables soften and the onion turns clear. This step builds a great base for my soup. Next, I add the minced garlic and dried oregano. I stir the mixture and sauté for one more minute. This makes the kitchen smell fantastic and brings out the flavor of the garlic. It's important to keep an eye on it so the garlic doesn’t burn. - Pour in vegetable broth and boil. - Add dry orzo pasta and cook. - Stir in chicken, spinach, lemon juice, and zest. Now, I pour in the vegetable broth and increase the heat. I wait for it to reach a rolling boil. Once boiling, I add the dry orzo pasta. I cook this according to the package instructions, usually about 8 to 10 minutes. I stir occasionally to keep the pasta from sticking together. After the orzo is tender, I lower the heat. If I want some protein, I stir in shredded cooked chicken. Then, I add the chopped baby spinach, freshly squeezed lemon juice, and lemon zest. I mix everything well and cook for an extra 2 to 3 minutes. This helps the spinach wilt perfectly and keeps it bright in color. - Season with salt and pepper. - Allow to rest before serving. - Garnish with fresh dill. To finish, I taste the soup and season it with sea salt and freshly ground black pepper. I remove the pot from the heat and let the soup rest for a few minutes. This allows it to thicken slightly and improves the flavors. When ready to serve, I garnish with fresh dill sprigs. This adds a nice touch and a bit of flavor. To cook orzo just right, follow the package time. Typically, it takes about 8 to 10 minutes. This timing helps the orzo stay tender, not mushy. Keep stirring it occasionally to prevent sticking. Adjusting flavors is easy. Start with the basics: add sea salt and pepper. Taste as you go. If you want more lemon, add a bit of lemon juice. For extra depth, add more oregano or fresh herbs. Add more veggies for better nutrition. You can include diced zucchini, bell peppers, or peas. Each veggie boosts vitamins and fiber. This makes each bowl even healthier. The ingredients offer health benefits too. Spinach is packed with iron. Carrots provide beta carotene, good for your eyes. Olive oil is full of healthy fats, supporting heart health. Serving soup in a bowl can be simple yet elegant. Use wide bowls to show off the soup’s color. You can also add a slice of crusty bread on the side for a nice touch. For garnishes, fresh dill sprigs work well. They add a pop of green and a nice aroma. You can also sprinkle a bit of lemon zest on top for extra brightness. Pro Tips Fresh Ingredients: Use fresh vegetables and herbs for the best flavor. Fresh spinach and dill can elevate the taste of your soup significantly. Lemon Juice Timing: Add the lemon juice towards the end of cooking to preserve its bright flavor and acidity, which enhances the overall taste of the soup. Storage Tips: This soup can be stored in the refrigerator for up to 3 days. However, the orzo may absorb too much liquid over time, so consider cooking it separately and adding it when serving. Protein Variations: If you don't have cooked chicken, try adding cooked shrimp or chickpeas for a different protein option that complements the flavors well. {{image_4}} You can easily make Greek Lemon Orzo Soup vegetarian or vegan. To do this, simply substitute chicken with beans. Chickpeas or white beans work well and add protein. You can also use vegetable broth instead of chicken broth. This keeps the soup rich in flavor and suitable for everyone. Experimenting with flavors can make your soup unique. Consider incorporating herbs like thyme or parsley. These herbs add freshness and depth. If you like some heat, try adding spices such as red pepper flakes or smoked paprika. A pinch can bring a whole new taste to your soup. If you enjoy creamy soups, you can achieve this in a few ways. Introduce dairy alternatives or cream like coconut milk or cashew cream. This gives the soup a rich texture. You can also adjust the orzo amount to create a thicker soup. More orzo means a heartier dish, perfect for a cozy meal. You can keep Greek Lemon Orzo Soup in the fridge for about 3 to 4 days. Store it in airtight containers to keep it fresh. Glass containers work well, but plastic ones are fine too. Just make sure they seal tightly. To freeze the soup, let it cool completely first. Then, pour the soup into freezer-safe bags or containers. Leave some space at the top, as the soup will expand when frozen. When you want to eat it, thaw it overnight in the fridge. Reheat on the stove over low heat, stirring often. You can also use a microwave, but stir it halfway through to warm evenly. If you have extra soup, get creative! You can add it to pasta dishes for a tasty twist. Mix it with rice to make a filling meal. It’s great to use in casseroles too. Just think of it as a flavorful base that adds depth to many dishes. Can I use whole wheat orzo? Yes, you can use whole wheat orzo. It gives a nutty flavor and adds fiber. Just keep in mind that the cooking time may vary. Check the package for the best cooking time. Is this soup gluten-free? No, traditional orzo is made from wheat and contains gluten. If you need a gluten-free option, choose gluten-free orzo made from rice or corn. This way, you can enjoy the soup without worry. How do I make orzo al dente? To make orzo al dente, follow the package instructions. Cook it until it is firm to the bite. Stir it often to avoid sticking. This way, the orzo will keep its nice shape in the soup. Can I prepare the soup in advance? Yes, you can make the soup ahead of time. Just store it in the fridge for up to three days. When you reheat it, the orzo may soak up some broth. You can add a little water or broth to thin it out. What can I use instead of fresh spinach? If you don’t have fresh spinach, try kale or Swiss chard. Both add great taste and color. You can also use frozen spinach if that’s what you have. Just thaw and add it at the end. How to replace fresh lemon juice? If you don’t have fresh lemon juice, use bottled lemon juice as a substitute. You can also try vinegar for a different twist. Just remember that fresh lemon juice gives the best flavor. This blog post covered how to make a tasty Greek Lemon Orzo Soup. You learned about the essential ingredients, step-by-step instructions, and tips to perfect it. I shared fun variations, storage tips, and answered common questions. In summary, this soup is simple to make and full of flavor. Feel free to tweak it to match your taste or diet. Enjoy making this healthy meal for you and your family!$

A vibrant soup that combines orzo pasta, fresh vegetables, and a hint of lemon for a delightful taste of Greek cuisine.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine Greek

Servings 6

Calories 250 kcal

Ingredients

1 cup dry orzo pasta
6 cups vegetable broth
1 medium onion, finely chopped
2 cloves garlic, minced
2 medium carrots, peeled and diced
2 stalks celery, diced
1 cup fresh baby spinach, roughly chopped
1 cup cooked chicken, shredded (optional)
1/4 cup freshly squeezed lemon juice
1 tablespoon lemon zest
2 tablespoons extra-virgin olive oil
1 teaspoon dried oregano
to taste sea salt
to taste freshly ground black pepper
for garnish fresh dill sprigs (optional)

Instructions

In a large pot, heat the olive oil over medium heat. Once hot, add the finely chopped onion, diced carrots, and diced celery. Sauté for about 5-7 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent.
Add the minced garlic and dried oregano to the pot. Stir the mixture and sauté for an additional minute, allowing the garlic to become fragrant without burning.
Pour in the vegetable broth and increase the heat to bring the mixture to a rolling boil. Once boiling, add the dry orzo pasta. Cook according to the package instructions, typically around 8-10 minutes, stirring occasionally to prevent sticking.
Once the orzo is tender, lower the heat. If using, stir in the shredded cooked chicken. Then add the chopped baby spinach, freshly squeezed lemon juice, and lemon zest. Mix everything thoroughly and cook for an additional 2-3 minutes, or until the spinach is just wilted.
Taste the soup and season generously with sea salt and freshly ground black pepper according to your preference. Remove the pot from the heat and let the soup rest for a few minutes to thicken slightly.
Serve the soup hot, garnished with fresh dill sprigs if desired.

Notes

Optional to add cooked chicken for extra protein. Garnish with fresh dill for added flavor.

Keyword healthy, lemon, orzo, soup, vegetarian