Greek Lemon Chicken Orzo Soup with Burst Tomatoes

Greek lemon chicken soups often brighten the table with citrus and herbs from home kitchens across the Mediterranean. This one-pot version simmers tender thighs with orzo and burst cherry tomatoes, finished with lemon zest, juice, and fresh dill.

Serves 4 · 15 min prep · 25 min cook

Estimate for one serving

• 410 cal
• 32g protein
• 34g carbs
• 15g fat

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Ingredients

• 1 lb boneless skinless chicken thighs
• 3/4 cup orzo pasta
• 2 cups heirloom cherry tomatoes
• 1 small yellow onion
• 2 carrots
• 3 garlic cloves
• 6 cups chicken broth
• 1/4 cup fresh lemon juice
• 1 tsp lemon zest
• 3 tbsp fresh dill
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 cups baby spinach
• 1/3 cup crumbled feta

Instructions

1. 1Pat the chicken thighs dry and cut them into bite-size pieces. Dice the onion and carrots; mince the garlic. Zest and juice the lemon and chop the fresh dill.
2. 2Heat the olive oil in a large soup pot over medium-high heat. Season the chicken pieces with half the salt, pepper, and oregano, then add them to the hot oil. Sear, stirring occasionally, until lightly golden on the edges, about 5 to 6 minutes. Transfer the chicken to a plate.
3. 3In the same pot add the onion and carrots. Cook until the onion softens and begins to turn golden, about 4 minutes. Stir in the garlic and remaining oregano and cook 30 seconds until fragrant.
4. 4Pour in the chicken broth and scrape up any browned bits from the bottom. Bring to a boil, then stir in the orzo. Reduce heat to a steady simmer and cook the orzo for 6 minutes.
5. 5Return the seared chicken to the pot along with the whole heirloom cherry tomatoes. Continue simmering until the orzo is al dente, the chicken is cooked through, and the tomatoes start to blister and burst, about 5 to 7 more minutes.
6. 6Turn off the heat. Stir in the lemon juice, lemon zest, baby spinach, and most of the dill. The spinach will wilt in the residual heat within 1 minute. Taste and add remaining salt if needed.
7. 7Ladle the soup into bowls. Top each serving with crumbled feta and a sprinkle of the remaining dill. The bright lemon and burst tomatoes keep it light enough for lunch while still feeling comforting on cooler September days.
8. 8Cool completely before packing into airtight containers for meal-prep; the orzo will continue to absorb liquid, so add a splash of broth when reheating.