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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.

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

Instructions

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

Notes

  • Add spinach or kale in the last few minutes for extra greens.
  • Chicken thighs create a richer broth than breasts.
  • Orzo absorbs liquid over time; add extra broth when reheating.
  • Add feta at the end to keep it fresh and creamy.

Nutrition

Find it online: https://cookedbymaya.com/greek-chicken-orzo-soup-with-feta-and-tomatoes/