Description
A bright and comforting chicken soup inspired by Mediterranean flavors, featuring tender chicken, vegetables, herbs, and fresh lemon.
Ingredients
2 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, minced
2 medium carrots, sliced (1 cup / 120 g)
2 celery stalks, sliced (1 cup / 100 g)
1 teaspoon dried oregano
1 teaspoon dried thyme
½ teaspoon black pepper
1 teaspoon salt
8 cups chicken broth (2 liters)
2 cups cooked chicken breast, shredded (300 g)
¾ cup uncooked orzo pasta (150 g)
1 cup fresh spinach, chopped (30 g)
2 tablespoons fresh lemon juice
1 tablespoon lemon zest
2 tablespoons fresh parsley, chopped
Instructions
Heat olive oil in a large pot over medium heat.
Add chopped onion and cook for about 4 minutes until softened.
Stir in minced garlic and cook for 30 seconds.
Add sliced carrots and celery and cook for 5 minutes.
Stir in oregano, thyme, salt, and black pepper.
Pour in chicken broth and bring to a boil.
Reduce heat and simmer for 10 minutes.
Add orzo pasta and cook for 8–10 minutes until tender.
Stir in shredded chicken and chopped spinach.
Cook for 3–4 minutes until spinach wilts.
Remove from heat and stir in lemon juice, lemon zest, and parsley.
Taste and adjust seasoning before serving.
Notes
Use freshly squeezed lemon juice for the best flavor.
If storing leftovers, the pasta may absorb some broth; add extra broth when reheating if needed.
You can substitute rice for orzo if preferred.
- Prep Time: 15 minutes
- Cook Time: 30 minutes