Lemon Chicken Orzo Soup
Lemon chicken orzo soup is a bright and fresh Greek comfort food filled with pasta, chicken, and vegetables in a fragrant, lemony broth.
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
- 2 cup chopped cooked chicken ((See Note 1))
- 2 tbsp olive oil
- 1 onion (diced)
- 4 carrots (peeled and sliced)
- 4 ribs of celery (chopped)
- 1/2 tsp kosher salt
- 1/2 tsp red pepper flakes
- 1/4 cup all-purpose flour
- 1 cup dry white wine (optional)
- 6 cup chicken broth
- 1 tsp dried oregano
- 2 lemons ((zest one lemon and juice it. Slice the other lemon for garnish))
- 1 cup orzo pasta
- 1/2 cup feta cheese (crumbled)
- 1/4 cup parsley (chopped)
Instructions
- 1
Chop chicken and set aside. Dice onion, peel and slice carrots and chop celery. Zest one lemon and juice it. Slice the other lemon and set aside.
- 2
In a large Dutch oven or soup pot add the olive oil over medium heat. Add the onion and sauté for 3 minutes. Add the carrot and celery, stirring and cooking for 4 minutes.
- 3
Add the salt, pepper and sprinkle the flour over all. Stir to mix in and cook flour, 3 minutes.
- 4
Carefully pour in wine and scrape up bits from bottom of pot. Add chicken, chicken broth, oregano, lemon zest and juice and orzo pasta, stirring to combine. Bring to a boil, lower the heat to low and simmer, stirring often for 20 minutes.
- 5
Serve each bowl topped with crumbled feta cheese, chopped parsley and sliced lemons.