Creamy Greek Lemon Chicken Orzo Soup
A comforting Mediterranean-inspired soup made with tender chicken, orzo pasta, fresh lemon, and a creamy herb-infused broth.
Equipment
- Large soup pot
- Cutting board
- Chef’s knife
- Wooden spoon
Ingredients
- 2 tbsp olive oil
- 1 yellow onion diced
- 2 carrots sliced
- 2 celery stalks chopped
- 3 cloves garlic minced
- 1 lb chicken breast boneless, skinless
- 8 cups chicken broth low sodium
- 1 cup orzo pasta
- 1 cup Greek yogurt plain
- 2 lemons juiced and zested
- 2 tbsp fresh dill chopped
- 2 tbsp fresh parsley chopped
- salt to taste
- black pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onion, carrots, and celery until softened.
- Add garlic and cook until fragrant. Add chicken and chicken broth, then simmer until chicken is cooked.
- Remove chicken, shred, and set aside.
- Add orzo to the pot and cook until al dente.
- Whisk Greek yogurt with lemon juice and zest. Temper with hot broth.
- Stir mixture back into soup over low heat. Add chicken and herbs.
- Season to taste and serve warm.
Notes
Do not boil after adding yogurt to prevent curdling.