Greek Lemon Chicken Orzo Soup

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1/2 cup diced carrots
• 1/2 cup diced celery
• 4 cups chicken broth
• 1 cup water
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon black pepper
• 1 1/2 cups uncooked orzo pasta
• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 1/4 cup fresh lemon juice (about 2 lemons)
• 2 tablespoons unsalted butter
• 1/4 cup grated Parmesan cheese (optional)
• Fresh parsley, chopped, for garnish

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery; cook until softened.
2. 2 Stir in chicken broth, water, oregano, thyme, and black pepper. Bring to a gentle boil.
3. 3 Add orzo pasta and cook for about 8 minutes until al dente.
4. 4 Push the orzo mixture to one side of the pot and add chicken to the other side. Cook chicken until fully done.
5. 5 In a small bowl, whisk together lemon juice and butter until the butter is melted. Stir this mixture into the soup.
6. 6 Remove from heat and stir in Parmesan cheese if using. Taste and adjust seasoning if necessary.
7. 7 Serve hot, garnished with fresh parsley.

Nutrition

Tips

• Use fresh lemon juice for the brightest flavor. If unavailable, bottled is a pinch.
• For a creamier soup, stir in a splash of heavy cream before serving.
• Add spinach or kale for extra greens and nutrients.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop over low heat.

Serving Suggestions

• Pair with warm crusty bread for a heartier meal.
• A side of feta cheese on the table adds a tangy kick.

FAQ