Description
A comforting bowl of Greek lemon chicken soup with a bright, tangy flavor balanced by hearty chicken, vegetables, and orzo pasta.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup cooked chicken, shredded
- 1 cup carrots, sliced
- 1 cup celery, chopped
- 1 lemon, juiced
- 1/2 cup orzo pasta
- Salt and pepper to taste
- Fresh dill, for garnish
Instructions
- In a large pot, heat olive oil over medium heat. Add diced onion and minced garlic, sauté until the onion is translucent.
- Pour in the chicken broth and bring to a boil.
- Add sliced carrots, chopped celery, and cooked shredded chicken. Cook for about 10 minutes until the veggies are tender.
- Stir in the orzo pasta and cook until al dente, about 7-9 minutes.
- Remove from heat and mix in the lemon juice, seasoning with salt and pepper.
- Serve hot, garnished with fresh dill.
Notes
Use quality broth for better flavor and be careful not to overcook the orzo. Adjust lemon juice to taste.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 bowl (about 2 cups)
- Calories: 325
- Sugar: 2g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 80mg