Best 11 Mediterranean Chicken Orzo Soup Recipes

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Are you craving a hearty and flavorful Mediterranean chicken orzo soup to warm you up on a chilly day? Look no further! This article will guide you through the steps to create a delectable chicken orzo soup infused with the vibrant flavors of the Mediterranean region. With its aromatic herbs, tender chicken, and wholesome orzo pasta, this soup promises to tantalize your taste buds and transport you to the sun-drenched shores of the Mediterranean. So, gather your ingredients, put on your apron, and let's embark on a culinary journey to create a Mediterranean chicken orzo soup that will leave you craving for more!

Let's cook with our recipes!

MEDITERRANEAN CHICKEN ORZO



Mediterranean Chicken Orzo image

Orzo pasta with chicken, olives and herbes de Provence has the bright flavors of Mediterranean cuisine. Here's a bonus: Leftovers reheat really well! -Thomas Faglon, Somerset, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 4h15m

Yield 6 servings.

Number Of Ingredients 12

1-1/2 pounds boneless skinless chicken thighs, cut into 1-inch pieces
2 cups reduced-sodium chicken broth
2 medium tomatoes, finely chopped
1 cup sliced pitted green olives
1 cup sliced pitted ripe olives
1 large carrot, finely chopped
1 small red onion, finely chopped
1 tablespoon grated lemon zest
3 tablespoons lemon juice
2 tablespoons butter
1 tablespoon herbes de Provence
1 cup uncooked orzo pasta

Steps:

  • In a 3- or 4-qt. slow cooker, combine the first 11 ingredients. Cook, covered, on low 4-5 hours or until chicken, pasta and vegetables are tender, adding orzo during the last 30 minutes of cooking.

Nutrition Facts : Calories 415 calories, Fat 19g fat (5g saturated fat), Cholesterol 86mg cholesterol, Sodium 941mg sodium, Carbohydrate 33g carbohydrate (4g sugars, Fiber 3g fiber), Protein 27g protein.

MEDITERRANEAN CHICKEN ORZO SOUP



Mediterranean Chicken Orzo Soup image

My husband is Greek, so I'm always trying new Mediterranean recipes. This lemon chicken orzo soup is his favorite dish that I make. Serve it with a little feta or Parmesan and a side of toast. -Kristine Kosturos, Olympia, Washington.

Provided by Taste of Home

Categories     Dinner     Lunch

Time 45m

Yield 6 servings (2-1/2 quarts).

Number Of Ingredients 16

2 tablespoons olive oil, divided
3/4 pound boneless skinless chicken breasts, cubed
2 celery ribs, chopped
2 medium carrots, chopped
1 small onion, chopped
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon pepper
1/4 cup white wine or additional reduced-sodium chicken broth
1 carton (32 ounces) reduced-sodium chicken broth
1 teaspoon minced fresh rosemary
1 bay leaf
1 cup uncooked whole wheat orzo pasta
1 teaspoon grated lemon zest
1 tablespoon lemon juice
Minced fresh parsley, optional

Steps:

  • In a large saucepan, heat 1 tablespoon oil over medium-high heat. Add chicken; cook and stir 6-8 minutes or until no longer pink. Remove from pan., In same pan, heat remaining oil over medium-high heat. Add vegetables, salt, oregano and pepper; cook and stir 4-6 minutes or until vegetables are crisp-tender. Add wine, stirring to loosen browned bits from pan. Stir in broth, rosemary and bay leaf; bring to a boil., Add orzo. Reduce heat; simmer, covered, 15-18 minutes or until orzo is tender, stirring occasionally. Return chicken to pan; heat through. Stir in lemon zest and juice; remove bay leaf. If desired, top each serving with parsley.

Nutrition Facts : Calories 223 calories, Fat 6g fat (1g saturated fat), Cholesterol 31mg cholesterol, Sodium 630mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 5g fiber), Protein 17g protein. Diabetic Exchanges

CHICKEN ORZO SOUP



Chicken Orzo Soup image

This quick chicken orzo soup has warm, comforting flavors from the perfect combination of broth, chicken and vegetables. The orzo makes it filling without weighing it down.

Provided by Pam Lolley

Categories     Healthy Chicken Noodle Soup Recipes

Time 30m

Number Of Ingredients 11

2 tablespoons extra-virgin olive oil
4 medium carrots, thinly sliced
2 large celery stalks, thinly sliced
1 small yellow onion, chopped
2 cloves garlic, minced
8 cups reduced-sodium chicken broth
3 cups shredded cooked chicken breast
¾ teaspoon salt
½ teaspoon Italian seasoning
¼ teaspoon ground pepper
1 cup whole-wheat orzo

Steps:

  • Heat oil in a Dutch oven or other large pot over medium-high heat. Add carrots, celery, onion and garlic; cook, stirring often, until the vegetables are just soft, about 8 minutes. Stir in broth, chicken, salt, Italian seasoning and pepper; bring to a boil over high heat. Reduce heat to medium and gently boil, undisturbed, for 5 minutes. Stir in orzo and cook, undisturbed, until the orzo is tender, 8 to 10 minutes.

Nutrition Facts : Calories 454 calories, Carbohydrate 41 g, Cholesterol 89 mg, Fat 12 g, Fiber 9 g, Protein 43 g, SaturatedFat 2 g, Sodium 722 mg, Sugar 4 g

MEDITERRANEAN CHICKEN ORZO



Mediterranean Chicken Orzo image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 9

16 ounces orzo pasta
2 packages Tyson Grilled and Ready Breast Fillets
1/2 cup diced oil-packed sundried tomatoes
1/2 cup halved, pitted Kalamata olives
1/3 cup chopped fresh basil
2 tablespoons fresh lemon juice
2 tablespoons olive oil
1/4 cup grated Parmesan cheese
Pinch salt and ground black pepper

Steps:

  • 1. Cook orzo pasta according to package directions. Drain and transfer to a large bowl.
  • 2. Fold in chicken, sundried tomatoes, olives, basil, lemon juice, olive oil and Parmesan cheese.
  • 3. Season to taste with salt and ground black pepper.

MEDITERRANEAN CHICKEN ORZO SOUP



Mediterranean Chicken Orzo Soup image

Provided by Erica Ngao

Categories     Soups

Yield 6 servings (2-1/2 quarts)

Number Of Ingredients 16

2 tbsp olive oil (divided)
3/4 lb boneless skinless chicken breast halves (cubed)
2 celery rib (chopped)
2 medium carrots (chopped)
1 small onion (chopped)
1/2 tsp salt
1/2 tsp dried oregano
1/4 tsp pepper
1/4 cup white wine or additional reduced-sodium chicken broth
1 carton reduced-sodium chicken broth ((32 oz))
1 tsp minced fresh rosemary
1 bay leaf
1 cup uncooked whole wheat orzo
1 tsp grated lemon zest
1 tbsp lemon juice
Minced fresh parsley (optional)

Steps:

  • In a large saucepan, heat 1 tablespoon oil over medium-high heat. Add chicken; cook and stir 6-8 minutes or until no longer pink. Remove from pan.
  • In same pan, heat remaining oil over medium-high heat. Add vegetables, salt, oregano and pepper; cook and stir 4-6 minutes or until vegetables are crisp-tender. Add wine, stirring to loosen browned bits from pan. Stir in broth, rosemary and bay leaf; bring to a boil.
  • Add orzo. Reduce heat; simmer, covered, 15-18 minutes or until orzo is tender, stirring occasionally. Return chicken to pan; heat through. Stir in lemon zest and juice; remove bay leaf. If desired, top each serving with parsley.

LEMON CHICKEN ORZO SOUP



Lemon Chicken Orzo Soup image

Inspired by Panera Bread's version, this soup delivers on flavor. Tender chicken in a lemony broth with orzo pasta, carrots, onions, celery, and baby spinach. This has quickly become one of my family's very favorite soup recipes.

Provided by ReneePaj

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 1h20m

Yield 12

Number Of Ingredients 17

8 ounces orzo pasta
1 teaspoon olive oil
3 carrots, chopped, or more to taste
3 ribs celery, chopped
1 onion, chopped
2 cloves garlic, minced
½ teaspoon dried thyme
½ teaspoon dried oregano
salt and ground black pepper to taste
1 bay leaf
3 (32 ounce) cartons fat-free, low-sodium chicken broth
½ cup fresh lemon juice
1 lemon, zested
8 ounces cooked chicken breast, chopped
1 (8 ounce) package baby spinach leaves
1 lemon, sliced for garnish
¼ cup grated Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water until partially cooked through but not yet soft, about 5 minutes; drain and rinse with cold water until cooled completely.
  • Heat olive oil in a large pot over medium heat. Cook and stir carrots, celery, and onion in hot oil until the vegetables begin to soften and the onion becomes translucent, 5 to 7 minutes. Add garlic; cook and stir until fragrant, about 1 minute more. Season mixture with thyme, oregano, salt, black pepper, and bay leaf; continue cooking another 30 seconds before pouring chicken broth into the pot.
  • Bring the broth to a boil. Partially cover the pot, reduce heat to medium-low, and simmer until the vegetables are just tender, about 10 minutes.
  • Stir orzo, lemon juice, and lemon zest into the broth; add chicken. Cook until the chicken and orzo are heated through, about 5 minutes. Add baby spinach; cook until the spinach wilts into the broth and the orzo is tender, 2 to 3 minutes. Ladle soup into bowls; garnish with lemon slices and Parmesan cheese.

Nutrition Facts : Calories 167.3 calories, Carbohydrate 21.7 g, Cholesterol 20 mg, Fat 4.1 g, Fiber 2.6 g, Protein 12.1 g, SaturatedFat 1.5 g, Sodium 186.9 mg, Sugar 3.8 g

MEDITERRANEAN CHICKEN SOUP



Mediterranean Chicken Soup image

This is my go-to soup when I'm under the weather. It always makes me feel better. This filling dish is also delicious for lunch or dinner, even when you're feeling great. -Angie Pitts, Charleston, South Carolina

Provided by Taste of Home

Categories     Lunch

Time 1h5m

Yield 8 servings (2 quarts).

Number Of Ingredients 16

1-1/2 pounds boneless skinless chicken breasts, cut into 3/4-inch cubes
1 tablespoon Greek seasoning
1 teaspoon pepper
1 tablespoon olive oil
4 green onions, thinly sliced
1 garlic clove, minced
1/4 cup white wine or chicken broth
7 cups reduced-sodium chicken broth
1/4 cup chopped sun-dried tomatoes (not packed in oil)
1/4 cup pitted Greek olives, sliced
1 tablespoon capers, drained
1-1/2 teaspoons minced fresh basil or 1/2 teaspoon dried basil
1-1/2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano
1-1/2 cups uncooked orzo pasta
2 tablespoons lemon juice
1-1/2 teaspoons minced fresh parsley

Steps:

  • Season chicken with Greek seasoning and pepper. In a Dutch oven, saute chicken in oil until no longer pink; remove and set aside. Add green onions and garlic to the pan; saute for 1 minute. Add wine, stirring to loosen browned bits from pan., Stir in the broth, tomatoes, olives, capers, basil, oregano and chicken. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Return to a boil. Stir in orzo. Cook 8-10 minutes longer or until pasta is tender. Stir in lemon juice and parsley.

Nutrition Facts : Calories 285 calories, Fat 5g fat (1g saturated fat), Cholesterol 47mg cholesterol, Sodium 1042mg sodium, Carbohydrate 31g carbohydrate (3g sugars, Fiber 1g fiber), Protein 25g protein.

MEDITERRANEAN CHICKEN AND ORZO



Mediterranean Chicken and Orzo image

Loaded with chicken, orzo and vegetables, this is a one-dish dinner that's sure to impress.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 4

Number Of Ingredients 13

1 tablespoon olive or vegetable oil
4 boneless skinless chicken breasts (about 1 1/4 lb)
2 cloves garlic, finely chopped
1 1/3 cups uncooked orzo or rosamarina pasta (8 oz)
1 3/4 cups Progresso™ chicken broth (from 32-oz carton)
1/2 cup water
3 plum (Roma) tomatoes, cut into quarters, sliced (1 1/2 cups)
2 medium zucchini, cut lengthwise into quarters, then cut crosswise into slices (1 1/2 cups)
1 medium green bell pepper, chopped (1 cup)
1 tablespoon chopped fresh or 1 teaspoon dried rosemary leaves
1/2 teaspoon salt
1/4 cup crumbled feta cheese (1 oz)
Sliced ripe olives, if desired

Steps:

  • In 10-inch skillet, heat oil over medium-high heat. Add chicken; cook about 10 minutes, turning once, until brown. Remove chicken from skillet; keep warm.
  • In same skillet, mix garlic, pasta, broth and water. Heat to boiling. Reduce heat; cover and simmer about 8 minutes, stirring occasionally, until most of liquid is absorbed.
  • Stir in remaining ingredients except cheese and olives. Add chicken. Heat to boiling. Reduce heat; cover and simmer about 5 minutes, stirring once, until bell pepper is crisp-tender and pasta is tender and chicken is no longer pink in center. Sprinkle with feta cheese and olives.

Nutrition Facts : Calories 420, Carbohydrate 44 g, Cholesterol 80 mg, Fiber 4 g, Protein 40 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 920 mg, Sugar 5 g, TransFat 0 g

MEDITERRANEAN ONION-ORZO SOUP



Mediterranean Onion-Orzo Soup image

If you are an onion-lover such as my family is, I suggest to try this soup! I also suggest to make this a day in advance, the flavors intensify quite a lot! I use 8 large onions for this recipe, one more won't hurt, also the onions must be caramalized for this soup, just softening will not do! You can add in some dry white wine if desired.

Provided by Kittencalrecipezazz

Categories     Onions

Time P1DT22h

Yield 6 serving(s)

Number Of Ingredients 16

8 -9 cups sweet onions, thinly sliced
3 tablespoons sugar
3 tablespoons chopped fresh garlic (or to taste)
2 -3 teaspoons dried oregano (or to taste)
2 teaspoons dried thyme (or to taste)
2 -4 tablespoons dried chili pepper flakes (optional or to taste)
2 tablespoons olive oil
3 tablespoons butter
1 (28 ounce) can Italian-style tomatoes (undrained and chopped)
2 (8 ounce) cans tomato sauce
5 cups chicken broth
salt and black pepper
1 large bay leaf
1/2 cup orzo pasta
crouton
grated parmesan cheese or shredded swiss cheese

Steps:

  • Heat butter and oil in a large stockpot oven medium heat; add in the onions with 3 tablespoons white sugar and cook for about 25-30 minutes, stirring occaionally until lightly browned and caramalized (adding in the garlic, chili flakes, thyme and oregano the last 5 minutes of cooking).
  • Add in the broth, undrained tomatoes, tomato sauce and bay leaf; bring to a boil and simmer for about 45 minutes on low heat, adding in the orzo the last 10-15 minutes of simmering; cook until the pasta is tender.
  • Season with salt and lots black pepper.
  • Ladle into bowl, then top with croutons, then sprinkle with Parmesan cheese or Swiss cheese.

Nutrition Facts : Calories 358.8, Fat 12.3, SaturatedFat 4.8, Cholesterol 15.3, Sodium 1377.5, Carbohydrate 55.4, Fiber 6.5, Sugar 25.7, Protein 10.5

MEDITERRANEAN SEAFOOD AND ORZO SOUP



Mediterranean Seafood and Orzo Soup image

Server this soup with French bread toasts topped with chopped marinated artichoke hearts that have been tossed with a little olive oil. From Bon Appetit.

Provided by ngibsonn

Categories     Halibut

Time 50m

Yield 4 serving(s)

Number Of Ingredients 15

1 1/2 lbs halibut, cut into 1-inch cubes
3 tablespoons fresh lemon juice
4 teaspoons olive oil, plus
1/4 cup olive oil
2 large onions, halved and thinly sliced
1 (28 ounce) can Italian plum tomatoes, drained
4 (8 ounce) bottles clam juice
1 1/2 cups dry white wine
1 bay leaf
orange rind, cut into 2 1 x 4-inch strips
1/4 teaspoon fennel seed, crushed
1/4 teaspoon dried crushed red pepper flakes
1 cup orzo pasta
2 lbs fresh clams, well scrubbed or 2 (10 ounce) cans baby clams, drained
minced fresh parsley

Steps:

  • Mix halibut, lemon juice and 4 teaspoons oil in a medium bowl.
  • Let mixture stand while preparing soup.
  • Heat 1/4 cup oil in a heavy large saucepan over medium heat.
  • Add onions and cook until translucent, stirring occasionally, about 10 minutes.
  • Squeeze tomatoes through fingers to break up while adding to saucepan.
  • Add clam juice, wine, bay leaf, orange peel strips, fennel and dried red pepper.
  • Simmer soup for 10 minutes.
  • Add orzo and cook for 5 more minutes.
  • Add clams to soup.
  • Cover and cook for 5 minutes longer.
  • Add halibut.
  • Cover and cook until halibut is opaque and clams open, about 4 minutes longer.
  • Discard bat leaf, orange peel and any clams that do not open.
  • Season to taste with salt and pepper.
  • Garnish with parsley.

MEDITERRANEAN CHICKEN WITH ROSEMARY ORZO



Mediterranean Chicken with Rosemary Orzo image

Eating your veggies is easy when paired with tender chicken and orzo in a 30-minute main dish.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 2

Number Of Ingredients 10

1/2 lb uncooked chicken breast tenders (not breaded)
1 clove garlic, finely chopped
3/4 cup uncooked orzo or rosamarina pasta
1 cup Progresso™ chicken broth (from 32-oz carton)
1/4 cup water
2 teaspoons chopped fresh or 1/2 teaspoon dried rosemary leaves
1/4 teaspoon salt
1 medium zucchini, cut lengthwise into fourths, then cut crosswise into slices (3/4 cup)
2 plum (Roma) tomatoes, cut into fourths and sliced (1 cup)
1/2 medium bell pepper, chopped (1/2 cup)

Steps:

  • Heat 10-inch nonstick skillet over medium-high heat. Cook chicken in skillet about 5 minutes, stirring frequently, until brown.
  • Stir in garlic, pasta and broth. Heat to boiling; reduce heat. Cover and simmer about 8 minutes or until most of the liquid is absorbed.
  • Stir in remaining ingredients. Heat to boiling; reduce heat. Cover and simmer about 5 minutes, stirring once, until bell pepper is crisp-tender and pasta is tender.

Nutrition Facts : Calories 370, Carbohydrate 47 g, Cholesterol 70 mg, Fat 1/2, Fiber 5 g, Protein 35 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 880 mg, Sugar 3 g, TransFat 0 g

Tips:

  • Use high-quality ingredients: This will make a big difference in the flavor of your soup. Look for fresh, organic vegetables and free-range chicken.
  • Don't overcrowd the pot: If you add too much chicken or vegetables to the pot, they won't cook evenly and the soup will be bland.
  • Season the soup well: Don't be afraid to add salt, pepper, and other spices to taste. A well-seasoned soup is a delicious soup.
  • Let the soup simmer: Simmering allows the flavors to meld together and develop. The longer you simmer the soup, the better it will taste.
  • Serve the soup with a variety of toppings: This will allow your guests to customize their bowls of soup. Some popular toppings include grated Parmesan cheese, croutons, and chopped fresh herbs.

Conclusion:

Mediterranean chicken orzo soup is a delicious and healthy meal that is perfect for a weeknight dinner or a casual lunch. It is easy to make and can be tailored to your own taste preferences. With its fresh ingredients and flavorful broth, this soup is sure to be a hit with your family and friends.

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