$5.00 FLAT RATE SHIPPING

Greek Lemon Soup

by Mary Sacks

Greek Lemon Soup

Most are familiar with Greek Lemon-Egg Soup. I prefer a broth type of soup. It will still have that great lemon flavor without the egg.

Ingredients

  • 1 Tbsp. olive oil
  • 1 medium leek, white and pale-green parts only, halved lengthwise, sliced crosswise, ½ inch thick
  • 1 celery stalk, sliced crosswise, ½ inch thick
  • 12 oz. skinless, boneless chicken
  • 6 cups prepared RBC Chicken Broth
  • ½ cup orzo
  • ¼ cup chopped fresh dill
  • lemon halves (See Food for Thought below)

Directions

  • Heat oil in a large heavy pot over medium heat. Add leek and celery and cook, stirring often, until vegetables are soft, 5-8 minutes. Add chicken and broth; season with salt and pepper. Bring to a boil, cover, reduce heat, and simmer until chicken is cooked through 15-20 minutes.
  • Transfer chicken to a plate. Let cool, then shred chicken into bite-size pieces.
  • Meanwhile, return broth to a boil. Add orzo and cook until al dente, 8-10 minutes. Remove pot from heat. Stir in chicken and dill. Serve with lemon halves for squeezing over.

Food for Thought

  • Cooking the Chicken and Orzo. It’s nice to know you can cook all of this in one pot, but keep in mind, your broth will be cloudy. Cooking the orzo separately and using precooked chicken means your broth will remain clear.
  • Chicken. This recipe lends itself well to the leftover chicken. Roasted chicken from Costco or Sam’s, extra chicken from the slow cooker that was earmarked for tacos, bone-in thighs from the grill, etc.
  • Shredded Chicken. Using two forks (the chicken should be warm) shredded the chicken. Pieces should be bite-sized.
  • Cleaning Leeks.  See Article: Cleaning Leeks.
  • Orzo. One could sub the orzo for white rice. If you have access to a Bulk Market or a fresh pasta vendor at a Farmer’s Market, check out their selection. I purchased a lemon-pepper orzo at our local market.
  • Lemon. Please note the lemon is not in the soup. It is served on the side. That gives your guest the choice of the “lemony” flavor preference.

Servings

    2 Quarts



Mary Sacks
Mary Sacks

Author


Leave a comment

Comments will be approved before showing up.


Also in Recipes

Slow Cooker Pork & Vegetable Stew
Slow Cooker Pork & Vegetable Stew

by Mary Sacks

Slow Cooker translates to “put it together in the morning and come home to dinner at night.” Without the thickener, this recipe

Continue Reading

Wild Rice & Mushroom Soup
Wild Rice & Mushroom Soup

by Mary Sacks

Wild rice and a mixture of mushrooms with the addition of creamy coconut milk and herbs makes it a good choice for

Continue Reading

Lamb & White Bean Soup
Lamb & White Bean Soup

by Mary Sacks

This is a hearty soup that will warm your insides. It simmers with white wine and should be served with of crusty bread.

Continue Reading