Mediterranean Lemony Orzo Soup

Updated: Apr 13, 2020

Let's just keep it real. Soup is magical. It captures all of the flavors of your base vegetables into one single spoonful. My goodness, decide you want to boil a chicken and add that to the mix, and the house takes on a wonderful smell. Here is my simple homestyle Mediterranean orzo soup recipe. You can make it with our without chicken.

First let's make a broth that can be used for this soup and other recipes. Remember, just hold the chicken and add more of the vegetables for a savory vegetarian broth with 2 TBS of olive oil. Consider roasting the vegetables first.

Classic Savory Broth


  • 4 quarts water

  • 1 whole chicken (5-6 lbs.), breast up

  • 1 medium onion, quartered

  • 2 large carrots, sliced lengthwise then cut in chunks

  • 1/2 lemon, quartered

  • 4 garlic cloves, halved, lengthwise

  • 2 celery stalks, quartered

  • 1/2 fennel bulb, quartered (optional)

  • 1 large bay leaf

  • 2 sprigs of parsley (Sub: 1TBS dried parsley)

  • 1 TBS course sea salt

  • To get the yellow color, add 1/2 tsp of tumeric, paprika, or you can add some bouillon. Just remember, the bouillon has salt, so taste as you add to make sure you don't add too much. If you want to increase the tumeric, taste slowly as you add. It can alter the flavor.


  1. Simply add all ingredients to a stock pot, bring to a boil for 4 minutes on medium high, then reduce to a simmer for 45-mins to an hour, or until chicken is completely cooked, and juices are running clear, when poked with the tip of a knife near the bone.

  2. Stir occasionally, be sure to scrape down the sides of the pot to get all of the good flavor from the sides.

  3. Use for soup a soup base and other cooking needs.



6 cups Classic Savory Broth

2 1/2 cups orzo pasta (cooked al dente and refrigerated) (Sub: other cold cooked pasta or cold cooked rice)

8 oz chicken breast (dark and white, mix) , pulled can cut into 3/4 inch pieces

1/2 medium onion, chopped

1 medium zucchini, cut into 1-inch pieces.

1 medium yellow squash, cut into 1 inch pieces.

2 celery stalks, sliced into thin pieces

2 medium carrots, peeled and sliced into thin circles

2 tsp lemon zest

1/4 cup white wine

1 TBS fresh or dried herbs (parsley, basil, oregano, sage,thyme,

1 TBS extra virgin olive oil

salt/pepper to taste


Heat oil in a 5 quart (or larger) pot over medium-high heat.

Add onions, carrots, celery, squash, zucchini. Toss around until onions become fragrant and veggies begin to get a touch of golden color. 2-3 mins. NOT too long. You don't want them to become soft and mushy.

Add broth, wine, herbs and bring to a boil for 1 minute. Reduce to simmer and add cold pasta (or rice). Continue to simmer for 5 mins.

Serve hot with a crusty bread. Garnish with fresh parsley if desired. You can even top with some fresh tomatoes, grated Parmesan cheese or feta cheese.

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