Ingredients
Equipment
Method
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken pieces and cook until browned on all sides. Remove chicken from the pot and set aside.
- Add the chopped onion, carrots, and celery to the pot. Cook until softened, about 5-7 minutes.
- Stir in the minced garlic and cook for 1 minute more until fragrant.
- Pour in the chicken broth and bring to a boil. Add the orzo pasta, browned chicken, dried oregano, salt, and pepper. Reduce heat and simmer for 10-12 minutes, or until the orzo is cooked through and the chicken is cooked through.
- Stir in the fresh lemon juice, chopped parsley, and chopped dill. Cook for another 1-2 minutes until heated through.
- Taste and adjust seasoning with salt and pepper as needed. Serve hot.
Notes
For a creamier soup, you can stir in a splash of heavy cream or a dollop of Greek yogurt before serving. You can also add other vegetables like spinach or peas.