Mediterranean Lemon Chicken Soup

Boro Team

Servings

4

Prep Time

10 minutes

Cook Time

30 minutes

Cuisine

Mediterranean

Category

Dinner

Warm up with this Mediterranean Lemon Chicken Soup made with orzo, fresh dill, and tender shredded chicken in a bright, zesty broth. A hearty, healthy, and comforting soup perfect for weeknight dinners or meal prep.

Mediterranean Lemon Chicken Soup

Ingredients

    Ingredients

    • 1 tablespoon olive oil
    • 1 medium carrot, diced
    • 2-3 celery stalks, diced
    • 1 medium leek, white and light green parts only, finely chopped
    • 2 large garlic cloves, minced
    • 6 cups chicken stock
    • 2 chicken breasts, about ¾ lb
    • 1 cup lentil orzo
    • Juice of 1 small lemon
    • 1 cup fresh dill, finely chopped
    • Salt and pepper to taste

    Directions

    1. Heat the olive oil in a stock pot or Dutch oven and cook the carrot and celery for 4-5 minutes over medium heat.

    2. Add the leek and cook for 2-3 minutes, then add the garlic and continue to cook for another minute.

    3. Next, add the chicken stock and chicken breasts. Bring to a boil, then lower the heat to medium-low and simmer for 15 minutes with a lid placed ajar on the pot.

    4. Take out the cooked chicken and set it aside on a plate. Add the orzo to the pot and cook for 10 minutes, stirring occasionally so it doesn’t stick to the bottom of the pot.

    5. Meanwhile, shred the chicken using two forks. When the orzo is cooked, add the shredded chicken back to the pot together with the lemon juice and fresh dill.

    6. Season to taste and serve immediately

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