Description
A soul-warming Greek-inspired soup featuring tender chicken, chewy orzo pasta, and vibrant vegetables, all kissed with zesty lemon.
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
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 3–4 minutes, or until translucent.
- Add the minced garlic, diced carrots, and diced celery to the pot. Stir and cook for an additional 5 minutes.
- Sprinkle in the dried oregano and thyme, stirring gently.
- Pour in the chicken broth, raise the heat, and bring to a boil. Stir in the orzo and cook for 8–10 minutes.
- Fold in the shredded chicken, lemon juice, and zest. Season with salt and pepper.
- Remove from heat and let rest for a few minutes before serving hot, garnished with fresh parsley.
Notes
This soup can be made ahead and stored in the fridge for up to 3 days. Consider using rotisserie chicken for convenience.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg