Greek Chicken-Orzo Soup

Recipe from Oxmoor House

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Recipe Time

Cook Time:
Prep Time:
Stand: 2 Minutes

Nutritional Information

Amount per serving
  • Calories: 278
  • Fat: 5.2g
  • Saturated fat: 0.9g
  • Protein: 27.1g
  • Carbohydrate: 30.6g
  • Cholesterol: 49mg
  • Iron: 2.3mg
  • Sodium: 695mg
  • Calories from fat: 17%
  • Fiber: 3.1g
  • Calcium: 62mg


  • 1 tablespoon olive oil
  • 1 cup chopped onion
  • 1 cup chopped carrot
  • 1/4 cup chopped celery
  • 2 bay leaves
  • 3 cups fat-free, less-sodium chicken broth
  • 2 cups water
  • 1/2 cup uncooked orzo
  • 3/4 pound chicken breast tenders, chopped
  • 1 cup baby spinach leaves
  • 1/4 cup finely chopped fresh parsley
  • 3 tablespoons finely chopped fresh oregano
  • 2 tablespoons lemon juice
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt


  1. Heat oil in a large nonstick skillet over medium-high heat. Add onion, carrot, and celery. Sauté 6 to 8 minutes or until tender. Add bay leaves; sauté 1 minute.
  2. Add chicken broth and water; bring to a boil. Stir in orzo; cook, uncovered, 8 minutes. Reduce heat, and stir in chicken. Simmer 5 to 6 minutes or until chicken is done. Stir in spinach; remove from heat. Let stand 2 to 3 minutes or until spinach wilts. Stir in parsley, oregano, lemon juice, pepper, and salt. Remove bay leaves. Serve immediately.
  3. Note: You may need to add extra broth or water when reheating.
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