Discover a zesty delight in this savory Greek lemon chicken soup Perfect for a comforting meal bursting with fresh flavors wholesome ingredients
Ingredients
Scale
1 lb (450g) boneless, skinless chicken breast or thighs, cut into cubes
1 medium onion, finely chopped
2 cloves garlic, minced
4 cups (950ml) chicken broth
1 large carrot, diced
1 cup (150g) uncooked orzo pasta or rice
1/4 cup (60ml) fresh lemon juice
Fresh dill and parsley for garnish
Salt and pepper to taste
Instructions
In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and a pinch of salt. Sauté until the onion becomes translucent (approximately 5 minutes). Add garlic and cook for an additional minute.
Increase the heat slightly and add the cubed chicken. Sauté for about 6-8 minutes until browned on all sides.
Stir in the diced carrot and mix well. Cook for another 3-4 minutes until some tenderness develops.
Add the chicken broth. Stir everything together, bringing the mixture to a gentle simmer.
Add the orzo pasta (or pasta of choice) to the pot. Allow it to cook according to package instructions, usually around 10 minutes, until tender.
Once the pasta is cooked, stir in the fresh lemon juice. Taste and adjust seasoning with salt and pepper.
Remove the pot from heat and serve the soup in bowls, topping with fresh dill and parsley.
