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Greek Chicken Soup

Prep Time:

25 min

Cook Time:

​

Serves:

​

Level:

Easy

Ingredients

  • 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces

  • 1 medium onion, diced

  • 2 garlic cloves, minced

  • 2 medium carrots, sliced

  • 2 celery stalks, sliced

  • 4 cups low-sodium chicken broth

  • 1 cup water

  • 1/2 cup orzo pasta (or substitute with a whole-grain option like quinoa)

  • 1/4 cup fresh lemon juice (about 1 lemon)

  • 1 tsp dried oregano

  • 1/2 tsp dried thyme

  • Salt and pepper, to taste

  • Fresh parsley, chopped (for garnish)

  • 1/4 cup plain Greek yogurt (optional, for a creamy texture)

Preparation

  1. Prepare the ingredients: In a large pot, heat a small amount of olive oil (optional) over medium heat. Add the diced onion and garlic, and sauté until softened, about 3-4 minutes.

  2. Cook the chicken: Add the chicken pieces to the pot and cook until browned, about 5-7 minutes, stirring occasionally.

  3. Add vegetables and broth: Add the carrots and celery, followed by the chicken broth and water. Bring the mixture to a boil.

  4. Simmer: Reduce the heat and let it simmer for about 10-15 minutes, until the vegetables are tender and the chicken is fully cooked.

  5. Add pasta and seasoning: Stir in the orzo pasta (or quinoa), dried oregano, thyme, salt, and pepper. Let the soup simmer for another 8-10 minutes, until the pasta is cooked.

  6. Finish the soup: Add fresh lemon juice for brightness and stir in Greek yogurt if you'd like a creamy texture.

  7. Serve: Ladle the soup into bowls and garnish with fresh parsley. Serve hot and enjoy!

Nutrition Facts in Servings

Pink Gradient

300

Calories

Pink Gradient

1

Carbs

Pink Gradient

4

Protein

Pink Gradient

4

Fat

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