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Description
A refreshing and hearty Mediterranean lemon chicken soup with a tangy citrus twist.
Ingredients
- 2 boneless, skinless chicken breasts
- 6 cups chicken broth
- 1/2 cup fresh lemon juice
- 1/3 cup uncooked orzo pasta
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery. Sauté for 5 minutes.
- Add garlic and oregano. Cook for 1 minute until fragrant.
- Pour in chicken broth and bring to a boil.
- Add chicken breasts and simmer for 15 minutes until fully cooked. Remove chicken, shred, and set aside.
- Stir in orzo and cook for 8 minutes until tender.
- Return shredded chicken to the pot. Add lemon juice and season with salt and pepper.
- Simmer for 2 minutes. Garnish with fresh parsley before serving.
Notes
- Use fresh lemon juice for the best flavor.
- Adjust lemon juice to taste if you prefer less tang.
- Replace orzo with rice or quinoa for variation.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean