Description
A comforting and flavorful Greek lemon orzo soup, perfect for a light meal.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 6 cups chicken or vegetable broth
- 1/2 cup orzo pasta
- 1 cup shredded cooked chicken (optional)
- Juice of 1 lemon
- Salt and pepper to taste
- Fresh dill, chopped (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
- Add garlic and cook for 1 minute more until fragrant.
- Pour in the broth and bring to a boil.
- Stir in the orzo pasta and cook according to package directions, usually 8-10 minutes, until al dente.
- If using, add the shredded chicken and heat through.
- Remove from heat and stir in the lemon juice.
- Season with salt and pepper to taste.
- Ladle soup into bowls and garnish with fresh dill.
Notes
- You can add other vegetables like carrots, celery, or spinach.
- For a vegetarian version, omit the chicken and use vegetable broth.
- Adjust the amount of lemon juice to your preference.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 bowl
- Calories: your estimate
- Sugar: your estimate
- Sodium: your estimate
- Fat: your estimate
- Saturated Fat: your estimate
- Unsaturated Fat: your estimate
- Trans Fat: your estimate
- Carbohydrates: your estimate
- Fiber: your estimate
- Protein: your estimate
- Cholesterol: your estimate