Description
A light and flavorful Greek-inspired chicken soup with orzo, fresh lemon, and herbs. Perfect for a cozy Christmas meal.
Ingredients
- 1 lb (450g) boneless, skinless chicken breast
- 6 cups (1.4L) low-sodium chicken broth
- 1 cup (200g) orzo pasta
- 1 medium onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 1/4 cup (60ml) fresh lemon juice
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5 minutes.
- Add garlic and oregano. Cook for 1 minute until fragrant.
- Pour in chicken broth and bring to a boil. Add chicken breast and reduce heat to a simmer. Cook for 15 minutes or until chicken is done.
- Remove chicken and shred it with two forks. Return shredded chicken to the pot.
- Add orzo and cook for 8 minutes or until tender.
- Stir in lemon juice, salt, and pepper. Adjust seasoning if needed.
- Serve hot, garnished with fresh parsley.
Notes
- For a creamier texture, add 1/4 cup of Greek yogurt at the end.
- Store leftovers in the fridge for up to 3 days.
- If reheating, add a splash of broth to maintain consistency.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Greek