This Greek Lemon Soup Will Cure Your Winter Blues

Greek Lemon Chicken Soup

1 tablespoon olive oil
1 medium onion, diced
1 medium carrot, diced
2-3 celery stalks, diced
2-3 garlic cloves, finely chopped
2 bay leaves
2-3 cups chicken, cooked, shredded or chopped
6 cups chicken stock or broth
3/4 cup orzo
Juice of 1 lemon
A handful of fresh dill
Salt and freshly ground black pepper, to taste

Heat the olive oil in a large stock pot or Dutch oven over medium heat. Add the diced onion, carrot, and celery. Cook for 8-10 minutes until the vegetables are softened.

Stir in the garlic and cook for an additional minute. Add the bay leaves and chicken stock. Bring the mixture to a boil and then reduce the heat to medium low, cover, and simmer for 15 minutes.

Remove bay leaves from the pot. Add the chicken and lemon juice.

Cook the orzo separately according to the package instructions. Drain and set aside.

Continue cooking the soup for 5 minutes, allowing the flavors to meld. Stir in the fresh dill, and adjust seasoning with salt and black pepper to taste.

Ladle the soup and add the orzo. Garnish with extra dill.

Serves 4-6

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Welcome to my channel. Let me inspire you with delicious food. I have been cooking for years and I love to find new recipes. I’m Italian, French, and Irish and food has always played an important role in all family events. When I’m not cooking I enjoy painting and decorating our wonderful home. Join me and my husband Mark (and our cats) as we eat, laugh, and explore what life has to offer.