Bowl of lemon chicken orzo soup with shredded chicken, carrots and fresh dill

GreekSoup

Lemon Chicken Orzo Soup with Solo Koroneiki Olive Oil

A bright, cozy lemon chicken orzo soup made in one pot on a weeknight. The vegetables soften in Solo Koroneiki Greek Extra Virgin Olive Oil, then the chicken poaches right in the broth, so it stays tender and shreds in seconds. Solo Koroneiki is a single-variety, early-harvest olive oil from Greek Koroneiki olives, green and grassy with a peppery finish. That clean flavor is what you want with lemon, and a spoonful over each bowl at the table brings it all forward. Fresh lemon juice and zest go in at the very end, so the soup tastes like lemon, not just sour.

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Servings

6

Prep Time

15 minutes

Cook Time

40 minutes

Calories

350

Author

Kristina DeRolf

Cook Mode

Ingredients

3 tablespoons Solo Koroneiki Greek Extra Virgin Olive Oil, divided
1 medium yellow onion, diced
3 medium carrots, peeled and diced
3 celery ribs, diced
3 garlic cloves, minced
8 cups low-sodium chicken broth
1 ½ pounds boneless, skinless chicken breasts (about 2 large)
1 cup dry orzo
2 lemons (zest of 1, juice of both, about ⅓ cup)
1 ½ teaspoons kosher salt, plus more to taste
½ teaspoon freshly ground black pepper
Optional: 2 tablespoons chopped fresh dill or parsley, for serving

Directions

Heat 2 tablespoons Solo Koroneiki Greek Extra Virgin Olive Oil in a large Dutch oven or soup pot over medium heat. Add the onion, carrots, celery and 1 teaspoon of the salt. Cook, stirring now and then, 7 to 8 minutes, until the onion is soft and translucent.
Add the garlic and cook 1 minute, until fragrant.
Pour in the broth and add the whole chicken breasts. Bring to a boil, then lower the heat, cover and simmer gently 15 to 18 minutes, until the chicken reaches 165°F in the thickest part.
Move the chicken to a cutting board. Let it cool for a few minutes, then shred it with two forks.
Bring the soup back to a boil and stir in the orzo. Cook uncovered 9 to 10 minutes, stirring now and then so it does not stick, until the orzo is tender.
Turn off the heat. Stir in the shredded chicken, lemon zest, lemon juice, pepper and the remaining ½ teaspoon salt. Taste and add more salt or lemon if it needs it.
Ladle into bowls and finish each one with a drizzle of the remaining 1 tablespoon Solo Koroneiki Greek Extra Virgin Olive Oil and a little dill or parsley, if you like.

Article: Lemon Chicken Orzo Soup

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Nov 6, 2026Soups

Lemon Chicken Orzo Soup

Name: Lemon Chicken Orzo Soup with Solo Koroneiki Olive Oil
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6
Cuisine: Greek
Ingredients: 3 tablespoons Solo Koroneiki Greek Extra Virgin Olive Oil, divided; 1 medium yellow onion, diced; 3 medium carrots, peeled and diced; 3 celery ribs, diced; 3 garlic cloves, minced; 8 cups low-sodium chicken broth; 1 ½ pounds boneless, skinless chicken breasts (about 2 large); 1 cup dry orzo; 2 lemons (zest of 1, juice of both, about ⅓ cup); 1 ½ teaspoons kosher salt, plus more to taste; ½ teaspoon freshly ground black pepper; Optional: 2 tablespoons chopped fresh dill or parsley, for serving

Some nights call for soup that tastes like it simmered all day but comes together in less than an hour. This lemon chicken orzo soup is that one. Everything happens in one pot, the chicken cooks right in the broth, and a squeeze of fresh lemon at the end wakes the whole bowl up.

The olive oil matters more here than you might think. Solo Koroneiki is a single-variety Greek olive oil, green and grassy with a peppery finish, and that clean flavor is exactly what lemon needs. A spoonful over each bowl at the table is the finishing touch that makes it taste homemade.

When Someone Needs a Little Care
This is the soup to bring a friend who just had a baby, is getting over a cold or simply had a long week. Pack the orzo separately so it does not soak up all the broth on the drive, and tuck a small bottle of olive oil and a lemon in the bag.

Make It Your Own
Swap the chicken breasts for leftover rotisserie chicken and stir it in at the end. Add a few handfuls of baby spinach with the lemon, or use fresh dill instead of parsley for a more classic Greek bowl.

Shop the bottle: Solo Koroneiki Greek Extra Virgin Olive Oil

Written by Kristina DeRolf

Kristina DeRolf, CRNA

Founder of The Outward Olive and a practicing nurse anesthetist since 2012. Kristina selects every olive oil and balsamic we carry and writes about olive oil, wellness, and gathering well.

More about Kristina