Lemon Chicken Soup
Hello dear readers! Today we will make a delicious Greek lemon chicken soup together. Believe me, this recipe will both warm you up and add color to your table. The wonderful aroma of lemon combined with chicken broth will absolutely enchant you. Let's head to the kitchen and cook this warm soup together!
- 1 tablespoon olive oil
- 2 cups chopped carrots
- 1 cup finely chopped onion
- ½ cup finely chopped celery
- 1 tablespoon minced garlic (about 3 cloves)
- ½ teaspoon black pepper
- ½ teaspoon dried parsley
- ¼ teaspoon dried thyme
- ¼ teaspoon salt
- 2 bay leaves
- 750 grams boneless, skinless chicken breast
- 6 cups low-sodium chicken broth
- 1 cup dry orzo
- ½ cup freshly squeezed lemon juice
Place the olive oil in a large pot and heat over medium-high heat. Then add the carrots, onion, celery, and garlic, and sauté for about 5 minutes.
Once the vegetables are softened, add black pepper, parsley, thyme, salt, bay leaves, chicken breast, and chicken broth. Mix well.
Cover the pot and let the soup come to a boil. It should start boiling in about 10 minutes.
After the soup boils, reduce the heat slightly and cook for another 15 minutes, stirring occasionally.
After 15 minutes, remove the chicken breasts and set them aside. Also, remove the bay leaves from the pot.
Add the orzo to the pot and stir. Cook for half of the recommended time for the orzo to become semi-cooked.
Meanwhile, shred the chicken breasts using two forks.
While the orzo is cooking, add the chicken and lemon juice to the soup. Mix well.
If you prefer the orzo to be firmer, you can cook it in a separate pot and add it directly to your bowl when ready to eat.
Lemon Chicken Soup Cooking Tips
Pay attention to the cooking time of the orzo, as it will continue to cook while the soup cools. Also, using freshly squeezed lemon juice will enhance the flavor.
Nutrition Facts
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