Description
A bright yet comforting soup featuring fresh lemon, tender chicken, and wholesome vegetables, inspired by the sunny flavors of the Mediterranean. Perfect for cozy autumn evenings or a light year-round meal.
Ingredients
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts (or thighs)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- ½ teaspoon ground turmeric (optional)
- Salt and black pepper, to taste
- 6 cups low-sodium chicken broth
- 2 large lemons, zested and juiced
- ½ cup uncooked orzo pasta (or cooked rice)
- Fresh parsley, chopped
- Extra lemon slices for garnish (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Season chicken lightly with salt and pepper. Sear 3–4 minutes per side until golden brown. Transfer to a plate.
- In the same pot, sauté onion, carrots, and celery for 4–5 minutes. Stir in garlic, oregano, cumin, and turmeric. Cook for 1 minute.
- Return chicken to pot. Add chicken broth and bring to a gentle boil. Reduce to a simmer, cover, and cook 15–20 minutes until chicken is fully cooked.
- Remove chicken, shred with two forks, and return to the pot.
- Stir in orzo and cook 8–10 minutes until tender. Add lemon juice and zest. Adjust seasoning with salt and pepper.
- Ladle into bowls, top with fresh parsley, and serve with lemon slices.
Notes
For best results, use fresh lemons for vibrant flavor. Keep orzo slightly al dente if storing leftovers. To make gluten-free, substitute rice or quinoa for the orzo.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean