A bright, creamy Greek-style chicken soup with tender orzo, juicy chicken, and a zesty hit of lemon — guaranteed to heal and nourish your body, packed with flavour and vibrancy.
Serves 4
Ingredients:
- 2 tbs Olive oil
- 2 cloves garlic, diced
- 1 brown onion, sliced
- 2 stem celery, sliced
- 1 leek, remove the green part, wash and slice
- 500g potato with skin on, diced 1cm x 1cm
- 2 tsp dried oregano
- 2 litres chicken stock
- 5 or 6 stems of thyme
- 160g orzo/risoni
- Zest of 1 lemon
- 120g silver beet after white stems off, sliced
- 200g cooked shredded chicken (we use a rotisserie chicken)
- 1/4 cup tightly packed, picked oregano leaves rough chopped
- 2 tsp lemon juice
- Sea salt and cracked pepper
Method:
1) In a large pot add onion, celery, leek, dried oregano and garlic. Sweat until translucent
2) Add thyme and stock, bring to the boil. Add potatoes and simmer gently with the lid on until potato is very soft – approx 15 mins
3) Remove thyme. Blend soup, bring back to boil.
4) Add risoni/orzo and cook for 8 minutes. Stir quite a lot for the first few minutes to avoid the pasta sticking to the base of the pot
5) Add lemon zest, cooked chicken and silver beet. Simmer a further 3 minutes
6) Add chopped oregano and lemon juice. Season with salt and pepper to taste.
