Description
A light and flavorful soup perfect for Thanksgiving, combining Greek-inspired lemon chicken with orzo pasta for a healthy and comforting meal.
Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 cup orzo pasta
- 6 cups low-sodium chicken broth
- 1/4 cup fresh lemon juice
- 2 tbsp olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup chopped fresh parsley
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery. Cook for 5 minutes.
- Add chicken breasts, chicken broth, oregano, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Remove chicken, shred it, and return to the pot.
- Add orzo and cook for 8-10 minutes until tender.
- Stir in lemon juice and parsley. Serve warm.
Notes
- For extra flavor, add a bay leaf while simmering.
- Use fresh lemon juice for the best taste.
- Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Greek