Light Greek Lemon Chicken Orzo Soup
Fresh and zingy lemony flavored Greek-style soup with the warm savory bites of roasted chicken and thyme. From the stovetop to the table in less than 30 minutes. So light and refreshing that you will want to make it all year round.
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Servings: 4
Ingredients
- 4 cups of rotisserie chicken or 3 chicken breasts cooked and diced.
- 56 oz. boxes of chicken broth
- 3 carrots peeled and diced
- 3 celery stalks diced
- 3-4 sprigs fresh thyme
- 1 teaspoon extra virgin olive oil
- 1 cups orzo pasta
- 1 teaspoon ground thyme
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 zest from one lemon
- 1 juice from one lemon
Instructions
- In a large soup pot, heat olive oil on medium high.
- Add carrots and celery and cook for 4-5 minutes on medium.
- Add chicken broth.
- Add ground thyme, salt and pepper.
- Add chicken and fresh thyme.
- Bring to boil.
- Add orzo and cook for 7-11 minutes until pasta is cooked.
- Add lemon zest and juice.
- Serve with a slice of lemon and fresh thyme as a garnish.
Notes
- I highly recommend when making any type of soup or spaghetti sauce, you double the recipe. For this soup, I recommend making a double batch and then freezing half of it without the orzo pasta. Once it's thawed, just add the orzo and heat it on the stovetop for about 11 minutes.
- Always "sweat" your vegetables when making soup. Sweat means to cook them for just a couple of minutes. You don't want to overcook them because they will still cook in the broth.
- Check for the doneness of the vegetables like celery and carrots. You don't want them to be mushy. They should have a slightly firm snappy texture.
- For this recipe - lemon! Start small but don't be afraid to add more to your personal liking. I absolutely love the bright lemon pop in this soup.