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Dinner recipe · from the recipe book

Lemony Greek Chicken Orzo-Style Noodle Soup

A bright, lemony broth with tender shredded chicken thighs, soft noodles, zucchini, spinach and a fresh hit of dill and feta.

Lemony Greek Chicken Orzo-Style Noodle Soup

Ingredients

  • 1 lb500 gChicken thighs, boneless skinlesstrimmed
  • 4 cups880 gVegetable broth
  • 2 cups480 gWater
  • 5½ oz160 gPasta, drysmall shapes or broken thin noodles
  • 1½ tbsp20 gOlive oil
  • 1 medium110 gYellow oniondiced
  • 2 medium120 gCarrotssliced into thin coins
  • 2 stalks80 gCelerysliced
  • 4 cloves12 gGarlicminced
  • 1 medium196 gZucchinidiced
  • 3 cups loosely packed90 gBaby spinach
  • 2 tsp2 gDried oregano
  • ¼ cup60 gLemon juice
  • 2 tsp4 gLemon zest
  • 1 cup sprigs8 gFresh dillchopped
  • ⅓ cup crumbled60 gFeta cheesecrumbled
  • ¼ tsp2 gSalt
  • ½ tsp1 gBlack pepper

Steps

  1. Prep first: dice the onion and zucchini, slice the carrot and celery, mince the garlic, chop the dill and crumble the feta.
  2. Heat the olive oil in a large pot over medium heat. Add the onion, carrot and celery and cook, stirring, until softened, about 6 minutes.
  3. Add the garlic and oregano and stir for 30 seconds until fragrant.
  4. Pour in the vegetable broth and water, add the whole chicken thighs, and bring to a boil. Lower the heat, cover and simmer until the chicken reaches 165°F (74°C), about 18 minutes.
  5. Lift the chicken onto a board and shred it with two forks.
  6. Bring the broth back to a boil, add the pasta and zucchini, and cook until the pasta is tender, 8 to 10 minutes.
  7. Return the shredded chicken to the pot and stir in the spinach until wilted.
  8. Off the heat, stir in the lemon juice, lemon zest, salt and black pepper.
  9. Ladle into bowls and top each with the dill and feta.

Contains: Milk, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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