Greek Lemon Chicken Orzo Soup
A comforting and zesty soup that's quick and easy to make, perfect for busy weeknights or unexpected guests.
Ingredients
For the Soup Base
- 1 tablespoon olive oil For sautéing
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 medium carrots, sliced
- 2 stalks celery, chopped
- 8 cups chicken broth Can substitute with vegetable broth for vegetarian option
- 1 pound boneless, skinless chicken breasts, shredded
- 1 cup orzo pasta
- 1 teaspoon dried oregano For flavor
- to taste Salt and pepper For seasoning
- Juice of 1 lemon Plus lemon slices for garnish
- to taste Fresh parsley, chopped For garnish
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat.
- Toss in the chopped onion, garlic, carrots, and celery. Sauté for about 5 minutes or until they start to soften.
Cooking
- Pour in the chicken broth and bring it to a gentle boil.
- Add in the shredded chicken and the dried oregano.
- Reduce the heat to low and let it simmer for about 15 minutes or until the chicken is cooked through.
- Add in the orzo pasta and cook according to the package instructions, usually about 8-10 minutes.
- Once the orzo is cooked, squeeze in the fresh lemon juice, and season with salt and pepper.
Serving
- Ladle the soup into bowls and garnish with lemon slices and fresh parsley.
Notes
This soup freezes beautifully, just keep the orzo separate if you plan to freeze it. You can also substitute the chicken with turkey or chickpeas for a vegetarian option.