Lemony Chicken and Orzo Soup
with Fresh Dill
- Wheat
- Milk
Super Greek, super Greek, it’s SOUPER Greeky, yeah! For real though, this Grecian-style soup will make you feel like a straight up #goddess. It’s filling and hearty, yet light, lemony, and refreshing--chock full of chicken, carrots, orzo, and fresh dill. One bite will have you dancing on Mount Olympus in your silky, white toga!
Ingredients
6 ounce
Carrots
1 unit
Yellow Onion
1 unit
Lemon
3 clove
Garlic
1 unit
Dill
1 unit
Chopped Chicken Breast
1 unit
Orzo Pasta
(Contains: Wheat)
2 unit
Chicken Stock Concentrate
1 unit
Dried Oregano
Not included in your delivery
1 tablespoon
Butter
(Contains: Milk)
5 teaspoon
Olive Oil
Salt
Pepper
Nutrition Values
Cooking Steps
Wash and dry all produce. Zest and halve lemon. Thinly slice one lemon half into rounds, removing any seeds. Peel and finely chop garlic. Trim, peel, and finely chop carrots. Halve, peel, and finely chop onion. Pick and roughly chop dill fronds until you have about 1 tsp (2 tsp for 4 servings; we’ll use the rest later).
Place chicken in a medium bowl and pat dry with paper towels. Toss with a drizzle of olive oil, lemon zest, oregano, half the garlic, pepper, and a large pinch of salt.
Heat 1 TBSP butter and a drizzle of olive oil in a large pot over medium-high heat. Add carrots and season with salt and pepper. Cook, stirring, until slightly softened, 3-4 minutes. Add onion and remaining garlic; season with salt and pepper. Cook, stirring, until softened, 4-5 minutes.
Add ⅓ cup orzo (⅔ cup for 4 servings; be sure to measure) to pot and stir to coat. Stir in 4 ½ cups water (6 ½ cups for 4) and stock concentrates. Season with pepper and 1 tsp salt (2 tsp for 4). Bring to a boil and cook, stirring occasionally, until orzo is tender, 8-9 minutes. (If soup gets too thick, add a splash or two of water.)
Meanwhile, heat a drizzle of olive oil in a large pan over high heat. Add chicken and cook, stirring occasionally, until browned and cooked through, 3-5 minutes. Turn off heat; transfer to a cutting board. Once cool enough to handle, roughly chop into bite-size pieces.
Once orzo is tender, taste and season with plenty of salt and pepper (soup needs to be seasoned generously for maximum flavor). Stir in chicken, chopped dill, and a big squeeze of lemon juice from lemon half to taste. Divide between bowls and top with lemon slices. Top each with a drizzle of olive oil. If desired, pick remaining dill and sprinkle over bowls.
