Greek Lemon Orzo Soup With Chicken
This Greek lemon orzo soup is a fun alternative to the classic chicken noodle soup. It is made with simple ingredients and carries a fresh and light flavor.
Servings: 5
Calories: 296kcal
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon minced garlic
- 1 white onion, diced
- 2 celery stalks, diced
- 2 large carrots, diced
- 8 cups chicken broth
- 1 teaspoon kosher salt + more to taste
- 1 lb boneless skinless chicken breast, butterflied
- 1 cup orzo
- Juice from 1-2 lemons
- 2 tablespoons fresh dill, minced
Instructions
- Place a large pot on the stove over medium heat. Add the olive oil, minced garlic, white onion, celery, and carrots. Let the mixture cook for 2-3 minutes.
- Add the chicken broth, salt, and chicken breasts. Let the mixture cook for 15-17 minutes, or until the chicken reaches 165 degrees and is fully cooked through. Remove the chicken breasts from the soup and set them aside in a bowl.
- Once you remove the chicken, add the orzo and stir. Let the orzo cook for 8-10 minutes or until tender. While the orzo is cooking, shred the chicken breasts in the bowl.
- Once the orzo is al dente, reduce to low heat. Add the shredded chicken back in along with the fresh dill and lemon juice. Mix until combined. Enjoy!
Notes
- Make it gluten-free: simply use gluten-free orzo pasta.
- This recipe is dairy-free.
- To make this soup vegetarian, omit the chicken, replace the chicken broth with vegetable broth. To make it vegan, follow the same steps for the vegetarian option and do not add egg yolk to the broth.
Nutrition
Serving: 16oz | Calories: 296kcal | Carbohydrates: 32.6g | Protein: 28.7g | Fat: 5.9g | Saturated Fat: 0.9g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 2.6g | Cholesterol: 66.2mg | Sodium: 649mg | Potassium: 550mg | Fiber: 2.8g | Sugar: 3.8g
