Name: Greek Chicken Orzo Soup with Feta and Tomatoes
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Greek
Ingredients: 2 tablespoons olive oil; 1 medium onion, diced; 2 carrots, sliced; 2 celery stalks, sliced; 3 cloves garlic, minced; 1 lb boneless, skinless chicken breast or thighs; 8 cups chicken broth; 3/4 cup orzo pasta; 1 teaspoon dried oregano; 1 teaspoon salt; 1/2 teaspoon black pepper; 2 tablespoons fresh lemon juice; 1 cup cherry tomatoes, halved; 3/4 cup feta cheese, crumbled; 2 tablespoons fresh parsley or dill, chopped

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I love making Greek Chicken Orzo Soup with Feta and Tomatoes when I want something light, cozy, and full of bright Mediterranean flavor. It’s comforting without being heavy, with tender chicken, delicate orzo, and a fresh finish from tomatoes and feta.

Why You’ll Love This Recipe

I like this recipe because it’s nourishing, simple, and perfect for any season. The broth is flavorful but clean, the orzo makes it satisfying, and the feta adds a creamy, tangy contrast at the end. I also enjoy how well it works for leftovers, since the flavors deepen over time.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

olive oil
onion
carrots
celery
garlic
boneless, skinless chicken breast or thighs
chicken broth
orzo pasta
dried oregano
salt
black pepper
lemon juice
cherry tomatoes
feta cheese
fresh parsley or dill

Directions

I start by heating olive oil in a large pot over medium heat. I add the onion, carrots, and celery, and cook until softened. I stir in the garlic and cook briefly until fragrant.

I add the chicken to the pot along with the chicken broth, oregano, salt, and black pepper. I bring everything to a gentle boil, then reduce the heat and let it simmer until the chicken is fully cooked.

I remove the chicken, shred it, and return it to the pot. I stir in the orzo and cook until tender, stirring occasionally so it doesn’t stick.

I finish the soup with fresh lemon juice and stir in the cherry tomatoes. I ladle the soup into bowls and top each serving with crumbled feta and fresh herbs.

Servings and timing

I usually get about 6 servings from this recipe.
Preparation time: 15 minutes
Cooking time: 35 minutes
Total time: 50 minutes

Variations

I sometimes add spinach or kale during the last few minutes of cooking for extra greens. When I want a richer broth, I use chicken thighs instead of breasts. I also enjoy adding a pinch of red pepper flakes for a little heat.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I warm the soup gently on the stove or in the microwave, adding a splash of broth or water since the orzo absorbs liquid as it sits.

FAQs

Can I make this soup ahead of time?

I often make it a day ahead, and I find the flavor improves after resting overnight.

Will the orzo get too soft?

I notice the orzo continues to absorb broth, so I add extra liquid when reheating if needed.

Can I make this soup gluten-free?

I replace the orzo with gluten-free pasta or rice, and it works well.

Is feta added while cooking or at the end?

I always add feta at the end so it stays fresh and creamy instead of melting completely.

Can I freeze this soup?

I freeze it without the orzo and feta, then add them fresh when reheating for the best texture.

Conclusion

I keep Greek Chicken Orzo Soup with Feta and Tomatoes in my soup rotation because it’s fresh, comforting, and full of flavor. Every time I make it, it feels like a warm bowl of Mediterranean-inspired comfort that’s both simple and satisfying.

Greek Chicken Orzo Soup with Feta and Tomatoes

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A light yet cozy Mediterranean-inspired soup with tender chicken, delicate orzo, bright tomatoes, fresh herbs, and tangy feta in a clean, flavorful broth.

Author: Mayaa
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 6 servings
Category: Soup
Method: Stovetop
Cuisine: Greek
Diet: Halal

Ingredients

2 tablespoons olive oil
1 medium onion, diced
2 carrots, sliced
2 celery stalks, sliced
3 cloves garlic, minced
1 lb boneless, skinless chicken breast or thighs
8 cups chicken broth
3/4 cup orzo pasta
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons fresh lemon juice
1 cup cherry tomatoes, halved
3/4 cup feta cheese, crumbled
2 tablespoons fresh parsley or dill, chopped

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Instructions

Heat olive oil in a large pot over medium heat.
Add onion, carrots, and celery and cook until softened, about 5–6 minutes.
Stir in garlic and cook for 30 seconds until fragrant.
Add chicken, chicken broth, oregano, salt, and black pepper.
Bring to a gentle boil, then reduce heat and simmer for 15–20 minutes until the chicken is cooked through.
Remove the chicken, shred it, and return it to the pot.
Stir in the orzo and cook for 8–10 minutes, stirring occasionally, until tender.
Add lemon juice and cherry tomatoes and stir gently.
Ladle soup into bowls and top with crumbled feta and fresh herbs before serving.