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.
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Recipe Information
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
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion, carrots, and celery. Cook, stirring occasionally, for 5-7 minutes until the vegetables soften.
Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
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.
Remove the chicken from the pot and set aside to cool slightly. Once cool enough to handle, shred the chicken using two forks.
Return the shredded chicken to the pot and add the orzo. Simmer for an additional 8-10 minutes, until the orzo is fully cooked.
Stir in the lemon juice, dill, and baby spinach. Cook for 2-3 minutes until the spinach wilts.
Season the soup with salt and black pepper to taste.
Ladle the soup into bowls and top with crumbled feta cheese before serving.
Nutrition Facts
Calories |
351 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.5 g | 16% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 812 mg | 35% | |
| Total Carbohydrate | 26.5 g | 10% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 3.1 g | ||
| Protein | 31.7 g | 63% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 151 mg | 12% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 518 mg | 11% | |
*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.
