Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1 pound boneless, skinless chicken breasts
- 1/2 cup uncooked orzo pasta
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1 tablespoon fresh dill, chopped
- Salt and pepper to taste
- Optional: lemon slices for garnish
Instructions
- Prep all ingredients: dice onion, slice carrots and celery, mince garlic, and set aside lemon juice.
- In a pot, heat olive oil and sauté onion, carrots, and celery for 5-7 minutes until softened.
- Add garlic and sauté for 1-2 minutes until fragrant.
- Pour in chicken broth and bring to a gentle boil.
- Add chicken breasts, reduce heat, and simmer for 15-20 minutes until cooked.
- Remove chicken, shred it, and return it to the pot.
- Add uncooked orzo and simmer for 10-12 minutes until al dente.
- Stir in lemon juice and dill, then season with salt and pepper.
- Serve hot, garnished with lemon slices if desired.
Notes
- Make sure not to overcook the garlic to avoid bitterness.
- Adjust seasoning to your taste before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 3g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Greek, Lemon, Chicken, Soup, Comfort Food