Greek Chicken Soup with Orzo, Tomato and Oregano

Name: Greek Chicken Soup with Orzo, Tomato and Oregano
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6 servings
Cuisine: Greek
Ingredients: 3 tbsp (45 ml) extra-virgin olive oil, plus more for drizzling; 1 large (about 10 oz) (280 g) yellow onion, finely diced; 2 medium (180 g) carrots, peeled and cut into ¼-inch (6 mm) dice; 2 stalks (120 g) celery stalks, cut into ¼-inch (6 mm) dice; 4 cloves (12 g) garlic cloves, minced; 2 tbsp (32 g) tomato paste; 2 tsp (2 g) dried Greek oregano, crumbled between your fingers; 2 leaves (1 g) bay leaves; 1 can (14.5 oz) (411 g) canned whole peeled tomatoes, with juices, crushed by hand; 8 cups (1900 ml) low-sodium chicken broth; 1½ lb (about 2 large) (680 g) boneless, skinless chicken breasts, patted dry; 1 cup (190 g) dried orzo; 1 tsp (5 g) kosher salt, plus more to taste; ½ tsp (1 g) black pepper, freshly ground; 1 large (about 4 oz) (120 g) lemon, zest finely grated, then juiced (about 3 tbsp / 45 ml juice); ½ cup (25 g) fresh flat-leaf parsley, roughly chopped; 6 oz (170 g) feta cheese, crumbled

From the MyKitchenBank Kitchen

A bright, hearty one-pot soup of tender poached chicken breast, plump orzo and sweet tomatoes, scented with oregano and lemon and finished with salty feta and good olive oil.

Prep: 20 min
Cook: 40 min
Wait: 5 min
Total: 1 hr 5 min
Makes: About 3 quarts (6 generous bowls)

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Ingredients

6 servings

3 tbsp (45 ml) extra-virgin olive oil, plus more for drizzling
1 large (about 10 oz) (280 g) yellow onion, finely diced
2 medium (180 g) carrots, peeled and cut into ¼-inch (6 mm) dice
2 stalks (120 g) celery stalks, cut into ¼-inch (6 mm) dice
4 cloves (12 g) garlic cloves, minced
2 tbsp (32 g) tomato paste
2 tsp (2 g) dried Greek oregano, crumbled between your fingers
2 leaves (1 g) bay leaves
1 can (14.5 oz) (411 g) canned whole peeled tomatoes, with juices, crushed by hand
8 cups (1900 ml) low-sodium chicken broth
1½ lb (about 2 large) (680 g) boneless, skinless chicken breasts, patted dry
1 cup (190 g) dried orzo
1 tsp (5 g) kosher salt, plus more to taste
½ tsp (1 g) black pepper, freshly ground
To finish
1 large (about 4 oz) (120 g) lemon, zest finely grated, then juiced (about 3 tbsp / 45 ml juice)
½ cup (25 g) fresh flat-leaf parsley, roughly chopped
6 oz (170 g) feta cheese, crumbled

Equipment (5)

5- to 6-quart (5–6 liter) heavy-bottomed soup pot or stockpot with lid
Cutting board and sharp chef's knife
Two forks or tongs for shredding chicken
Instant-read thermometer
Microplane or zester

Steps

Before you start

Chop all vegetables before you turn on the heat so the soup base cooks without pauses.
Use low-sodium chicken broth; feta and canned tomatoes add salt, so season at the end.
Orzo keeps absorbing broth as it sits, so plan to serve the soup soon after it is cooked.
Pat the chicken dry and let it sit out while you chop; it will cook more evenly.

1
Sweat the vegetables
- Set a 5- to 6-quart (5–6 liter) heavy soup pot over medium heat and add 3 tablespoons (45 ml) olive oil.
- Add the onion, carrots, celery and ½ teaspoon of the salt.
- Cook, stirring every minute or so, for 7–8 minutes.
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Ready when: Onion is soft and translucent with no browning; carrots are slightly tender.
Tip: Keep the heat at medium so the vegetables soften sweetly instead of browning.
2
Bloom aromatics
- Stir in the garlic, tomato paste and oregano.
- Cook, stirring constantly, for 2 minutes so the paste darkens slightly and the oregano becomes fragrant.
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Ready when: Paste turns brick red and coats the vegetables; the pot smells strongly of oregano and garlic.
Tip: If the garlic starts to brown, lower the heat right away, since browned garlic turns bitter.
3
Add tomatoes and broth
- Add the hand-crushed tomatoes with their juices, the broth, bay leaves, the remaining ½ teaspoon salt and the pepper.
- Scrape up any browned bits from the bottom of the pot.
- Raise the heat to high and bring to a boil.
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Ready when: Large bubbles break steadily across the surface.
4
Poach the chicken
- Reduce the heat to low so the liquid barely trembles.
- Nestle the whole chicken breasts into the broth so they are submerged.
- Cover and cook for 15–18 minutes.
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Ready when: An instant-read thermometer in the thickest part of the breast reads 165°F (74°C) and the juices run clear.
Tip: Do not let the soup boil hard; vigorous boiling makes chicken tough and stringy.
5
Shred the chicken
- Transfer the chicken to a cutting board and let it rest for 5 minutes.
- Shred it into bite-size pieces with two forks.
- Fish out and discard the bay leaves.
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Ready when: Meat pulls apart easily into strands with no pink at the center.
Tip: Keep the pot at a low simmer or turn it to medium-low while you shred.
6
Cook the orzo
- Raise the heat to medium-high and bring the soup back to a steady simmer.
- Stir in the orzo and cook uncovered, stirring often, for 8–10 minutes, or according to package time.
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Ready when: Orzo is tender with a slight bite in the center and the soup looks slightly thickened.
Tip: Stir frequently in the first 2 minutes so the orzo does not stick to the bottom of the pot.
7
Return chicken, brighten
- Turn the heat to low.
- Stir the shredded chicken back into the pot along with the lemon zest and lemon juice.
- Simmer for 2 minutes to warm through, then taste and add salt, about ½ teaspoon at a time, until the flavors pop.
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Ready when: Chicken is steaming hot and the soup tastes bright and well seasoned.
Tip: Add the lemon at the end; long cooking dulls its fresh flavor.
8
Serve with feta
- Ladle the soup into warm bowls.
- Top each with crumbled feta, chopped parsley, a pinch of oregano if you like, and a drizzle of olive oil.
- Serve immediately.
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Tip: If the soup has thickened as it stood, thin it with a splash of hot broth or water.

Good to know

Tips

Poach the chicken gently below a boil for tender, juicy meat.
Cooking the orzo directly in the soup gives it flavor and slightly thickens the broth, but it will keep swelling, so serve promptly.
Greek oregano, especially on the branch, has a more pungent flavor than standard supermarket oregano; use less if yours is very strong.
Finish with good olive oil and lemon at the end for the brightest flavor.

Make ahead

Make the soup through step 5 up to 2 days ahead and refrigerate without the orzo. Reheat to a simmer, then cook the orzo fresh and finish with steps 7 and 8 for the best texture.

Storage & reheating

Room temperature: no more than 2 hours. Refrigerator: store in airtight containers for up to 3 days; the orzo will absorb broth, so thin with ½ cup (120 ml) broth or water when reheating. Freezer: freeze without the feta for up to 2 months (orzo will be softer). Thaw overnight in the fridge and reheat on the stovetop over medium heat until steaming, about 165°F (74°C).

Substitutions

boneless, skinless chicken breasts → boneless, skinless chicken thighs. Use the same weight and poach 20–25 minutes, until 175°F (80°C) for extra tenderness; the soup will be richer.
dried orzo → small pasta such as ditalini, or gluten-free orzo. Check package time; gluten-free pasta is best cooked separately and added to the bowls.
feta cheese → ricotta salata or goat cheese. Both give a salty, tangy finish; goat cheese will melt into the soup more.
canned whole peeled tomatoes → 1 can (14.5 oz/411 g) diced tomatoes. Works with no crushing needed, though the texture is slightly less silky.