Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 6 cups chicken broth
- 1 cup diced carrots
- 1 cup diced celery
- 1 chopped onion
- 2 minced garlic cloves
- 1 cup orzo pasta (or rice)
- Juice and zest of 2 large lemons
- 1 tsp dried oregano
- 1 tsp dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook the chicken: In a large pot, add chicken breasts and cover with chicken broth. Bring to a gentle boil, then reduce heat and simmer for 15-20 minutes until cooked. Remove chicken and let cool.
- Sauté vegetables: In another pot, heat olive oil over medium heat. Add onion, carrots, and celery; sauté for 5-7 minutes until softened.
- Add garlic: Stir in minced garlic and sauté for another minute until fragrant.
- Combine ingredients: Shred cooled chicken into bite-sized pieces and add back to the pot with vegetables.
- Add pasta and broth: Stir in orzo pasta, more chicken broth if needed, lemon juice, lemon zest, oregano, thyme, salt, and pepper.
- Simmer: Allow the soup to simmer for about 10-12 minutes or until the pasta is cooked through.
- Serve: Ladle soup into bowls and garnish with fresh parsley before enjoying.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Simmering
- Cuisine: Greek
Nutrition
- Serving Size: 1 bowl (approx. 2 cups)
- Calories: 320
- Sugar: 3g
- Sodium: 860mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 75mg