Lemon Chicken Orzo Soup
Lemon Chicken Orzo Soup This Mediterranean-inspired soup of lemon chicken orzo is really flavorful! Made with just a few ingredients, this soup is warm and comforting and will brighten any day.
Five minutes for preparation
35 minutes for cooking
Forty minutes in total
Ingredients For Lemon Chicken Orzo Soup:
One tablespoon of olive oil
One medium-sized chopped carrot
2–3 chopped celery stalks
One medium leek, cut thinly, only the white and light green sections
Two big chopped garlic cloves
Six cups (1.5 litres) chicken broth
Two hen breasts, approximately ¾ pound or 350 grams
One cup (225 grams) of orzo
Juice from a single little lemon
Thirty grams or one cup fresh dill, cut finely
To taste, add salt and freshly ground black pepper.
Instructions For Lemon Chicken Orzo Soup:
In a stock pot or Dutch oven, heat the olive oil and sauté the carrots and celery for four to five minutes over medium heat.
After cooking the leek for two to three minutes, add the garlic and cook for an additional minute.
Add the chicken breasts and chicken stock after that. After bringing to a boil, reduce the heat to medium-low and simmer, covered loosely, for fifteen minutes.
Remove the cooked chicken from the oven and place it on a platter. To prevent the orzo from sticking to the bottom of the saucepan, add it to the pot and cook for ten minutes, stirring from time to time.
In the meantime, use two forks to shred the chicken. Once the orzo is cooked, return the chicken shreds to the pot along with the fresh dill and lemon juice.
Taste and adjust the seasoning, then serve right away with your preferred crusty bread, if preferred.
