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

Equipment

  • Large Pot
  • Knife
  • Cutting Board
  • Measuring Cups

Ingredients
  

  • 2 cups shredded rotisserie chicken
  • 1 cup uncooked orzo pasta
  • 6 cups low-sodium chicken broth
  • Juice of 2 lemons
  • 1 medium onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • Salt and black pepper to taste
  • 2 tablespoons chopped fresh dill

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery and cook until the vegetables soften, about 5 minutes.
  • Stir in the garlic and oregano and cook for 1 minute until fragrant.
  • Pour in the chicken broth and bring the mixture to a boil.
  • Add the orzo and cook until tender, about 8 to 10 minutes.
  • Stir in the shredded rotisserie chicken and lemon juice. Season with salt and pepper to taste.
  • Ladle into bowls and top each serving with fresh dill.

Notes

If the soup sits before serving, the orzo will continue to absorb broth, so add a splash of extra broth when reheating to loosen the texture. Taste and add more lemon juice at the end if you prefer a sharper flavor. The fresh dill is best added right before serving rather than cooked in.
Course: Soup
Cuisine: Mediterranean
Equipment: Large Pot, Knife, Cutting Board, Measuring Cups