Description
Greek Chicken Soup with lemon and orzo is a warm, comforting one-pot meal made in under 30 minutes. It combines tender chicken, soft orzo, vegetables, and fresh lemon for a light yet satisfying dinner.
Ingredients
Scale
- 1 tablespoon avocado oil
- 2 medium carrots, diced
- 3 celery stalks, diced
- 1 medium onion, diced
- 2–3 garlic cloves, minced
- Salt and black pepper, to taste
- 2½–3 cups cooked, shredded chicken
- 6 cups chicken bone broth
- 1 bay leaf
- 1 tablespoon dried thyme or 1 teaspoon store-bought dried thyme
- 1 cup dry orzo
- Juice of 1 lemon
- 2 tablespoons fresh parsley, chopped
Instructions
- Dice the carrots, celery, and onion, mince the garlic, and shred the cooked chicken.
- Heat avocado oil in a large pot over medium heat and sauté the carrots, celery, onion, and garlic with salt and pepper until softened.
- Add the shredded chicken, chicken bone broth, bay leaf, and thyme, then bring the soup to a gentle simmer.
- Stir in the dry orzo and cook until tender.
- Remove the pot from heat, stir in the fresh lemon juice, adjust seasoning, garnish with parsley, and serve.
Notes
- The orzo will continue to absorb broth as the soup sits, so add extra broth when reheating.
- For best flavor, always add the lemon juice after removing the soup from heat.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 bowl
- Calories: 383
- Sugar: 5 g
- Sodium: 620 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 75 mg