Mediterranean Chicken Orzo Soup
My husband is Greek, so I'm always trying new Mediterranean recipes. This soup is his favorite dish that I make. Serve it with a little feta or Parmesan and a side of toast. —Kristine Kosturos, Olympia, Washington.
Ingredients
- 2 tablespoons olive oil, divided
- 3/4 pound boneless skinless chicken breasts, cubed
- 2 celery ribs, chopped
- 2 medium carrots, chopped
- 1 small onion, chopped
- 1/2 teaspoon salt
- 1/2 teaspoon dried oregano
- 1/4 teaspoon pepper
- 1/4 cup white wine or additional reduced-sodium chicken broth
- 1 carton (32 ounces) reduced-sodium chicken broth
- 1 teaspoon minced fresh rosemary
- 1 bay leaf
- 1 cup uncooked whole wheat orzo pasta
- 1 teaspoon grated lemon zest
- 1 tablespoon lemon juice
- Minced fresh parsley, optional
Reviews
Very good
I have been eager to try this recipe and I have to say I was not disappointed. It reminded me of the chicken lemon/rice soup served at an area Greek restaurant. Full of flavor!
Yummy! I think that the spices could be increased for more flavor as it was sweet as is.