Description
A comforting and zesty Greek-inspired chicken and orzo soup, perfect for any occasion.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 6 cups chicken broth
- 1 cup orzo pasta
- 2 cups cooked chicken, shredded
- Juice of 2 lemons
- Zest of 1 lemon
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot, heat olive oil over medium heat. Add onion and sauté for 3–4 minutes until translucent.
- Add garlic, carrots, and celery. Cook another 5 minutes until the vegetables begin to soften.
- Sprinkle oregano and thyme, stirring to release their aroma.
- Pour in the chicken broth and bring to a boil. Add orzo and cook for 8–10 minutes, or until tender.
- Stir in shredded chicken, lemon juice, and lemon zest. Season with salt and pepper.
- Remove from heat and let rest a few minutes for flavors to blend.
- Serve hot, topped with fresh parsley for a bright finish.
Notes
- For extra flavor, add zest from additional lemons.
- This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
- Consider adding spinach or kale for added nutrition.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg