Greek Lemon Chicken & Orzo Soup
Method
Heat the olive oil in a medium saucepan over medium heat. Add the onion, carrot and celery and cook for 4–5 minutes until softened.
Add the chicken breast, chicken stock, oregano, salt and black pepper.
Bring to a gentle simmer, cover partially and cook for 12–15 minutes until the chicken is cooked through.
Remove the chicken from the saucepan and shred it using two forks.
Add the wholewheat orzo to the soup and cook for 8–10 minutes until tender.
Return the shredded chicken to the saucepan and stir in the lemon juice and lemon zest.
Add the fresh dill and parsley, then adjust the seasoning if needed.
Divide between two bowls and serve warm.
Add the lemon juice near the end of cooking to keep its flavour bright and fresh. If preparing the soup in advance, cook the orzo separately and add it just before serving so it does not absorb too much of the broth.
Nutrition Facts
Per serving
