Ingredients
Scale
Vegetables & Aromatics
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
Protein & Broth
- 1 pound boneless, skinless chicken breasts
- 6 cups chicken broth
Add-ins & Flavoring
- 1 cup fresh spinach leaves
- 1 cup cooked orzo pasta (optional)
- Juice and zest of 2 lemons
- Salt and pepper to taste
Garnish
- Fresh dill or parsley for garnish
Instructions
- Sauté the Vegetables: In a large pot over medium heat, heat olive oil. Add onion, garlic, carrots, and celery. Cook for 5-7 minutes until softened and onions are translucent.
- Cook the Chicken: Add chicken breasts and broth. Bring to a boil, then reduce to simmer for about 15 minutes or until chicken is fully cooked.
- Shred the Chicken: Remove cooked chicken and shred using two forks. Return shredded chicken to the pot.
- Add the Spinach and Orzo: Stir in spinach and cooked orzo (if using). Let simmer for 5 minutes until spinach is wilted.
- Enhance the Flavor: Add lemon juice and zest. Season with salt and pepper. Simmer for 1 more minute.
- Garnish and Serve: Ladle soup into bowls and garnish with fresh dill or parsley. Serve hot and enjoy.
Notes
- For a richer flavor, sauté the vegetables in chicken fat instead of olive oil.
- Add a beaten egg slowly while stirring for a Greek avgolemono-style texture.
- Use quinoa or rice instead of orzo for a gluten-free option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Low Fat
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 3g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 60mg