Fall Soups: Lemon Chicken Orzo Soup Recipe

Happy weekend to you!

For those of you catching up here on Kouzounas Kitchen blog — we’re in Greece! We’ve finally made it a bit closer to the Mani region, but currently, we’re in Isthmia near the Corinthos Canal.

Long story short… the short version is that rental cars in Greece are a nightmare! I know this all too well from years of dealing with unreliable rentals — and today was another perfect example. I used to really like Centauro as a car company here, but after today… let’s just say, not so much.

We ended up taking a taxi from Akrata to Athens, which cost about €240 one way and took roughly an hour and a half. On the bright side, in just two days, I’ve practically seen all of Greece — starting from Thessaloniki, heading to Delphi, then making our way around Galaxidi, Nafpaktos, over the Rio Bridge, and finally a quick stop in Athens.

This whole adventure is exactly why I run a travel business — because I never want my travelers to go through the same hassles. Instead, I strive to give them the most positive and seamless experience possible.

Okay, now let’s talk fall soups.
If you missed my last post, I kicked off the season with a classic Borscht Soup recipe — the perfect cozy bowl for chilly days.

Today, it’s time for my Greek-inspired soup! If you love orzo, chicken, and lemon, then you need to stop what you’re doing and come make this soupa with me.

Lemon Chicken Orzo Soup Recipe

Servings: 4

Ingredients:

• 1/4 cup of extra virgin olive oil
• 1 leek, finely chopped
• 1 medium white or yellow onion, finely chopped
• 2 garlic cloves, minced
• 3 carrots, diced
• 3 celery stalks, diced
• 3 chicken breasts cut into 1 inch cubes, skinless and boneless
• 6 cups of water
• 2 cans of “14 oz each” chicken stock
• 2 lemons, reserve the juice
• 1 teaspoon of turmeric -optional
• 2 bay leaves
• 1/4 cup of fresh thyme, finely chopped
• 1/4 cup of fresh dill, finely chopped
• 3/4 cup of dried orzo pasta
• Salt & pepper to season
• Serve with a drizzle of olive oil & cracked pepper

Method:

1. In a large pot over medium heat saute the onions, leeks, and garlic with the olive oil. Mix to combine and then cook for about 3 minutes.
2. Add the carrots and celery and stir to combine. Cook the vegetables for about 5-7 minutes, then add the chicken to the pan and brown it for about 3-4 minutes each side over medium heat.
3. Saute until the chicken has some color, and then add the water, chicken stock, lemon juice, and turmeric (if using).
4. Toss in the bay leaves, thyme, and dill. Give it a good stir to combine all ingredients and let the mixture come to a good boil. Once boiling add in the orzo, and then cover the mixture and lower the heat to medium. Season with salt and pepper and then place the lid over the top of the pan and let simmer for about 15 minutes or until the orzo is cooked and the chicken is tender. Remove from the heat and discard the bay leaves and enjoy!
5. I like to serve this soup with more lemon juice, and then a good drizzle of olive oil and cracked pepper.

Notes:

• I love this soup exactly the way it is, but if you want to add a little extra brightness, I always say add more lemon. You can also mix in a teaspoon of lemon zest to make it pop even more.
• You can use already cooked chicken in this soup too! If you do, simply add the cooked chicken in with the orzo.
• Want to add some heat? Toss in diced chilis or jalapeños. I like to add about 1 teaspoon of either for a nice kick.
• This soup can be made ahead of time and stored in the refrigerator, covered, for up to 5 days.
• For the perfect pairing, enjoy this soup with our favorite bread.
• I also love the health benefits of turmeric, which is why we include this golden ingredient in many of our recipes.

Kali orexi!