Mediterranean Lemon Chicken Soup
A delightful combination of tangy lemon, juicy chicken, and vibrant vegetables, creating a creamy and flavorful experience.
Servings: 4 servings
Equipment
- Large Soup Pot
Ingredients
Ingredients
- 2 tbsp Olive oil
- 1 small Onion, finely chopped
- 2 stalks Celery, diced
- 2 medium Carrots, peeled and diced
- 3 cloves Garlic, minced
- 1 lb Boneless, skinless chicken breast, cubed
- 6 cups Chicken broth
- 1 cup Cooked orzo pasta
- 2 medium Lemons, juiced
- 1 medium Lemon, zested
- Salt and pepper to taste
- Fresh parsley, for garnishing
Instructions
- Heat the olive oil in a large soup pot over medium heat. Add the chopped onion, and sauté for about 3-4 minutes until it becomes translucent.
- Toss in the diced celery and carrots, and cook for another 5 minutes, stirring occasionally.
- Stir in the minced garlic, and let it cook for 1 minute until fragrant.
- Add the cubed chicken breast to the pot. Season with salt and pepper. Cook until the chicken is no longer pink, about 5-7 minutes.
- Pour in the chicken broth, and bring the mixture to a boil. Once boiling, reduce to a simmer.
- Stir in the cooked orzo pasta, lemon juice, and lemon zest. Let it simmer for another 5-10 minutes so all the flavors meld beautifully.
- Taste and adjust the seasoning, adding more salt and pepper if needed. Serve hot, garnished with fresh parsley.
Notes
This soup pairs wonderfully with crusty bread or a fresh Greek salad. For a hint of indulgence, consider serving it alongside a slice of lemony cheesecake for dessert.