Description
A refreshing and tangy soup made with chicken, lemon, and fresh herbs, perfect for any day.
Ingredients
Scale
- 1 lb chicken breast, boneless and skinless
- 6 cups chicken broth
- 1 cup orzo pasta
- 2 large lemons, juiced and zested
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1/4 cup fresh dill, chopped
- Salt and pepper to taste
Instructions
- In a large pot, heat the chicken broth over medium heat.
- Add the chicken breast and cook until fully cooked, about 15-20 minutes.
- Remove the chicken, shred it, and set aside.
- Add the carrots, celery, onion, and garlic to the broth and simmer for 10 minutes.
- Stir in the orzo pasta and cook until al dente, about 8-10 minutes.
- Add the shredded chicken back to the pot along with the lemon juice, zest, and dill.
- Season with salt and pepper to taste.
- Serve hot, garnished with additional dill if desired.
Notes
- For a creamier soup, add a splash of heavy cream before serving.
- Can be made ahead and stored in the refrigerator for up to 3 days.
- Freezes well; just add a little extra broth when reheating.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg