Description
A comforting blend of tender chicken, bright lemon, and orzo pasta, this Greek-inspired soup is perfect for cozy nights.
Ingredients
- 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 olive oil in a large pot over medium heat. Add the chopped onion and sauté for 3–4 minutes until it turns translucent.
- Stir in the minced garlic, diced carrots, and diced celery. Cook for another 5 minutes until the vegetables begin to soften.
- Sprinkle in the oregano and thyme, stirring to release their delightful aroma.
- Pour in the chicken broth and bring it to a boil. When boiling, add the orzo pasta and cook for 8–10 minutes, or until tender.
- Stir in the shredded chicken, lemon juice, and lemon zest. Season with salt and pepper to taste.
- Remove from heat and let the soup rest for a few minutes to allow the flavors to blend.
- Serve hot, garnished with freshly chopped parsley for a bright finish.
Notes
For a heartier soup, consider adding spinach or kale in the final minutes of cooking.
