Greek Lemon Chicken Orzo Soup-in-a-Jar

Why You’ll Love This Recipe

• Bright, lemony Greek flavors with fresh dill and spinach in every bite.
• Meal-prep friendly: assemble in jars, then reheat and eat all week.
• Comforting but light—tender chicken and orzo in a clean, aromatic broth.
• Desk-lunch hero: portable, satisfying, and ready in minutes.

Grocery List

• Produce: Lemons (2–3), fresh dill, baby spinach (5 oz/140 g bag), carrots (2 medium), shallot (1), garlic (2 cloves)
• Dairy: Optional feta for serving
• Pantry: Low-sodium chicken broth (8 cups), orzo (1 cup), extra-virgin olive oil, dried oregano, bay leaf, kosher salt, black pepper, cooked shredded chicken (rotisserie or homemade)

Full Ingredients

Lemony Chicken Broth

• 1 tbsp extra-virgin olive oil
• 1 medium shallot, finely minced (or 1/2 small yellow onion)
• 2 garlic cloves, minced
• 8 cups (1.9 L) low-sodium chicken broth
• 3 wide strips lemon peel (about 3 x 1 inch each; avoid white pith)
• 1 bay leaf
• 1 tsp dried oregano
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 1/3 cup (80 ml) freshly squeezed lemon juice

Jar Assembly

• 1 cup (200 g) dry orzo
• 1 tsp extra-virgin olive oil (to toss with cooked orzo)
• 3 cups (about 1 lb/450 g) cooked shredded chicken
• 4 cups loosely packed baby spinach, roughly chopped
• 1 cup (120 g) julienned carrot (or very thin half-moons)
• 1/3 cup finely chopped fresh dill fronds

To Finish and Serve

• 8 tsp (40 ml) extra-virgin olive oil, divided (2 tsp per serving)
• Lemon wedges and extra dill, for garnish
• Optional: crumbled feta and red pepper flakes

Step-by-Step Instructions

Step 1: Cook the orzo

Bring 2 quarts (2 L) of well-salted water to a boil. Add the orzo and cook 8–9 minutes until al dente. Drain thoroughly, then toss with 1 teaspoon olive oil to prevent sticking. Spread on a plate to cool while you make the broth.

Step 2: Build the lemony chicken broth

In a large pot over medium heat, warm 1 tablespoon olive oil. Add the minced shallot and cook until translucent, about 2 minutes. Stir in the garlic and cook 30 seconds until fragrant. Pour in the chicken broth and add the lemon peel strips, bay leaf, oregano, salt, and pepper.

Bring to a gentle simmer and cook for 15 minutes to infuse. Remove and discard the lemon peel and bay leaf. Stir in the lemon juice. Taste and adjust seasoning—broth should taste bright and well-salted to carry the orzo and chicken.

Step 3: Prep the fresh add-ins

Roughly chop the spinach, julienne the carrots, and finely chop the dill. If your chicken is not already shredded, shred it now into bite-size pieces. Having everything bite-sized helps the soup reheat evenly and makes it pleasant to eat straight from the jar.

Step 4: Assemble the jars

Use four clean, wide-mouth 1-quart (32 oz) glass jars. Divide evenly into jars: 3/4 cup shredded chicken, 1/2 cup cooked orzo, 1 cup chopped spinach, 1/4 cup carrot, and 1 tablespoon dill. Pack the greens on top; they’ll wilt perfectly when heated.

Step 5: Add broth and chill

Let the broth cool off the heat for 5–10 minutes so it’s hot but not boiling (aim for 160–180°F). Ladle about 2 cups into each jar, leaving at least 1 inch of headspace. Wipe rims, seal with lids, and refrigerate up to 4 days. Note: Do not seal hot, boiling liquid in cold jars; avoid thermal shock by letting both jar and broth rest a few minutes first.

Step 6: Reheat and finish with olive oil

Microwave method: Remove the lid and metal ring. Loosely cover with a microwave-safe plate. Heat on High 2–3 minutes, stirring halfway, until the soup is steaming and 165°F in the center.

Stovetop method: Pour the jar contents into a saucepan and simmer 3–4 minutes until hot. Return to the jar or serve in a bowl. Finish each serving with 2 teaspoons extra-virgin olive oil, a squeeze of lemon, and extra dill. Taste and adjust salt and pepper. Optional: sprinkle with feta or a pinch of red pepper flakes.

Pro Tips

• Slice carrots very thin so they soften quickly when reheated.
• Cook orzo just to al dente and toss with a little oil to prevent clumping in the jar.
• Wide-mouth jars are safest for filling and reheating. Never microwave with lids on.
• For maximum lemon flavor, add a little fresh zest or a squeeze of lemon right before serving.
• Season the broth slightly on the bold side; it balances once mixed with orzo, greens, and chicken.

Variations

• Avgolemono-style: Whisk 1 whole egg + 1 yolk with 2 tbsp lemon juice. Temper with 1 cup hot broth, then stir back into the pot off heat for a silky, lightly thickened finish. Do not boil after adding.
• Vegetarian: Use vegetable broth and swap the chicken for 2 cups cooked chickpeas. Add 1 tsp extra dried oregano.
• Grain swap: Replace orzo with cooked brown rice or farro (1/2 cup cooked per jar). Adjust reheat time to warm through.

Storage & Make-Ahead

Refrigerate assembled jars up to 4 days. For freezing, store lemon broth separately (up to 2 months) and keep orzo, chicken, and greens in the fridge; combine when reheating to protect textures. Reheat to 165°F. If reheating in the jar, remove the lid and cover loosely; never heat a sealed jar.

Nutrition (per serving)

Approximate: 470 calories; 32 g protein; 44 g carbohydrates; 17 g fat; 3 g fiber; 980 mg sodium. Values will vary with broth and chicken used.