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<\/p>\nThis lemon chicken orzo soup is simply bursting with Mediterranean flavors! It’s a cozy and warming soup made with just a handful of ingredients that will definitely make any day better.<\/p>\n
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Few things are as comforting as a bowl of chicken soup, and this lemon chicken orzo soup takes flavors to the next level!
\nIt’s a soup with Greek vibes as it has loads of lemon juice and fresh dill to transform a simple soup into a real treat.
\nThe orzo adds texture and makes this fresh, bright soup a little bit heartier. It’s healthy food and comfort food all in one beautiful bowl of soup!<\/p>\n
1 tablespoon olive oil
\n1 medium carrot, diced
\n2-3 celery stalks, diced
\n1 medium leek, white and light green parts only, finely chopped
\n2 large garlic cloves, minced
\n6 cups (1.5 litres) chicken stock
\n2 chicken breasts (about \u00be lb \/ 350 g)
\n1 cup (225 g) orzo
\nJuice of 1 small lemon
\n1 cup (30 g) fresh dill, finely chopped
\nSalt and freshly ground black pepper to taste<\/p>\n
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Heat the olive oil in a stock pot or Dutch oven and cook the carrot and celery for 4-5 minutes over medium heat.
\nAdd the leek and cook for 2-3 minutes, then add the garlic and continue to cook for another minute.
\nNext, add the chicken stock and chicken breasts. Bring to a boil, then lower the heat to medium-low and simmer for 15 minutes with a lid placed ajar on the pot.
\nTake out the cooked chicken and set it aside on a plate. Add the orzo to the pot and cook for 10 minutes, stirring occasionally so the orzo doesn\u2019t stick to the bottom of the pot.
\nMeanwhile, shred the chicken using two forks. When the orzo is cooked, add the shredded chicken back to the pot together with the lemon juice and fresh dill.
\nSeason to taste and serve immediately with your favorite crusty bread if you like.<\/p>\n\n