Description
A Mediterranean delight with tender chicken, orzo, bright lemon, and aromatic herbs, perfect for a comforting meal.
Ingredients
Scale
- 1 tbsp olive oil
- 1 onion, diced
- 2 cups carrots, diced
- 2 cups celery, chopped
- 4 cloves garlic, minced
- 1/2 tsp oregano
- 1/2 tsp dried thyme
- 2 bay leaves
- 1.5 lb boneless skinless chicken breast or thighs
- 6 cups chicken broth
- 1 cup orzo
- 1/4 cup freshly squeezed lemon juice
- 2 tbsp fresh dill
Instructions
- Sauté the aromatics: Heat the olive oil in a skillet. Add onion, carrots, and celery; sauté for 5-7 minutes.
- Add flavor: Toss in garlic, oregano, and thyme; cook for 1 minute.
- Transfer to slow cooker: Pour mixture into slow cooker; add chicken, broth, and bay leaves.
- Cook low and slow: Set slow cooker to low for 4 hours until chicken is tender.
- Shred the chicken: Remove chicken, shred it, and return to the pot.
- Stir in orzo and lemon juice: Cook on high for 15-30 minutes until orzo is tender.
- Add fresh dill: Stir in fresh dill just before serving.
- Taste and season: Adjust seasoning with salt and pepper before serving.
- Serve and enjoy: Ladle into bowls and garnish with extra dill if desired.
Notes
For a creamy texture, whisk together egg yolks with lemon juice and broth before adding to soup. Store leftovers in the fridge for up to 4 days or freeze for 3 months.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 5g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 75mg