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Greek Lemon Chicken Orzo Soup
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Course Soup
Cuisine Greek
Servings 4 people

Equipment

  • Large pot
  • Cutting board
  • Knife
  • Measuring cups

Ingredients
  

  • 1 lb boneless skinless chicken breasts
  • 1 cup orzo
  • 6 cups chicken broth
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 2 lemons, juiced and zested
  • 2 tbsp fresh dill, chopped
  • 2 tbsp olive oil
  • Salt and pepper to taste

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Cook for 5 minutes until the vegetables soften.
  • Stir in the garlic and cook for 1 minute more. Season the chicken breasts with salt and pepper, then add them to the pot.
  • Pour in the chicken broth. Bring the mixture to a simmer and cook for 15 minutes until the chicken is cooked through.
  • Remove the chicken from the pot. Shred it with two forks and return it to the soup.
  • Add the orzo and simmer for 8 to 10 minutes until the pasta is tender. Stir in the lemon juice, lemon zest, and dill. Taste and adjust salt and pepper.

Notes

Shred the chicken while it is still warm so it stays moist when added back to the soup. Store portions in airtight containers for up to 4 days. Reheat gently on the stove with a splash of broth if the orzo has absorbed too much liquid. Skip the dill until just before serving if you want to freeze batches.
Course: Soup
Cuisine: Greek
Equipment: Large pot, Cutting board, Knife, Measuring cups