This Greek chicken soup with lemon and orzo is so warm, comforting and flavorful! It's made in one pot in under 30 minutes and it's so perfect for the cooler weather in the fall and winter months! This recipe makes for the perfect weeknight dinner and your whole family will be sure to love it!
2.5-3CupsCooked, Shredded or Pulled Chicken(I used a Rotisserie Chicken)
6CupsChicken Bone Broth
1Bay Leaf
1TablespoonDried Thyme
1CupDry Orzo
1LemonJuiced
2TablespoonsFresh ParsleyChopped To Garnish
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Instructions
Start by preparing your vegetables according to the descriptions above (dicing your carrots, celery and onion) and preparing your chicken.
Add avocado oil to a large pot on medium heat. When your oil is hot, add in your diced carrots, celery, onions and minced garlic. Season with salt and pepper to taste and saute for 5-6 minutes or until your vegetables begin to soften.
Next, add in your pulled rotisserie chicken, chicken bone broth, your bay leaf and crushed dried thyme. Stir, cover and bring your pot to a simmer.
Add in your dry orzo and then cook for 7-9 minutes or until your orzo is tender and cooked through.
Remove your pot from heat and then add in your freshly squeezed lemon juice. Taste your soup and adjust your seasonings as needed. Add in your chopped parsley to garnish. Serve and enjoy!
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