Greek Chicken Soup with Feta Cheese

Warm, comforting, and infused with Mediterranean flair, this Greek Chicken Soup with Feta Cheese is a vibrant twist on a classic favorite. Combining tender shredded chicken, hearty orzo pasta, and a medley of fresh vegetables, this soup is elevated with zesty lemon, aromatic dill, and the rich, salty tang of crumbled feta cheese. Nutrient-packed baby spinach adds a pop of color and a healthful touch, while the creamy feta topping brings a luxurious finish to every bowl. Ready in just 50 minutes, this one-pot recipe is perfect for busy weeknights or casual entertaining. Serve it with crusty bread for a complete Greek-inspired meal that’s sure to delight your taste buds.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, finely chopped
• 2 medium carrots, peeled and diced
• 2 medium celery stalks, diced
• 4 garlic cloves, minced
• 1 pound chicken breast, boneless and skinless
• 8 cups low-sodium chicken broth
• 0.75 cup uncooked orzo pasta
• 0.25 cup lemon juice, freshly squeezed
• 2 tablespoons fresh dill, chopped
• 1 cup feta cheese, crumbled
• 1 teaspoon salt
• 0.5 teaspoon freshly ground black pepper
• 2 cups baby spinach, roughly chopped

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the chopped onion, carrots, and celery. Cook, stirring occasionally, for 5-7 minutes until the vegetables soften.

Step 3

Stir in the minced garlic and cook for another 1-2 minutes until fragrant.

Step 4

Place the chicken breasts in the pot and pour in the chicken broth. Bring to a boil, then reduce the heat to a simmer. Cover and cook for 15-20 minutes or until the chicken is fully cooked through.

Step 5

Remove the chicken from the pot and set aside to cool slightly. Once cool enough to handle, shred the chicken using two forks.

Step 6

Return the shredded chicken to the pot and add the orzo. Simmer for an additional 8-10 minutes, until the orzo is fully cooked.

Step 7

Stir in the lemon juice, dill, and baby spinach. Cook for 2-3 minutes until the spinach wilts.

Step 8

Season the soup with salt and black pepper to taste.

Step 9

Ladle the soup into bowls and top with crumbled feta cheese before serving.

Nutrition Facts

Serving size	(3267.7g)

Amount per serving	% Daily Value*
Calories	2522.2

Total Fat 103.8g	0%
Saturated Fat 43.2g	0%
Polyunsaturated Fat 2.7g
Cholesterol 585.6mg	0%
Sodium 5998.0mg	0%
Total Carbohydrate 177.3g	0%
Dietary Fiber 15.0g	0%
Total Sugars 32.6g
Protein 213.5g	0%

Vitamin D 59.0IU	0%
Calcium 1388.3mg	0%
Iron 10.7mg	0%
Potassium 2735.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 37.4%

Protein: 34.2%

Carbs: 28.4%