Ingredients with Measurements:
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 can (14.5 oz) diced tomatoes
- 4 cups chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- 1 cup uncooked orzo pasta
- 2 tablespoons fresh lemon juice
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Large pot or Dutch oven
Step-by-step instructions:
1. In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat.
2. Add the chicken and cook until browned on all sides, about 5 minutes. Remove from the pot and set aside.
3. Add the onion, garlic, carrots, and celery to the pot and cook until softened, about 5 minutes.
4. Add the diced tomatoes, chicken broth, oregano, thyme, salt, and pepper to the pot. Bring to a boil, then reduce the heat and let simmer for 20 minutes.
5. Add the uncooked orzo pasta to the pot and cook for an additional 10 minutes, or until the pasta is tender.
6. Add the cooked chicken back to the pot and stir in the fresh lemon juice and chopped parsley.
7. Serve hot and enjoy!
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
Temperature:
Medium-high heat for browning the chicken, then reduce to a simmer for the soup.
Serving size:
4-6 servings
Nutritional information:
Calories: 290
Fat: 5g
Carbohydrates: 32g
Protein: 28g
Sodium: 900mg
Sugar: 7g
Fiber: 4g
Substitutions for ingredients:
- Chicken breasts can be substituted with boneless, skinless chicken thighs.
- Orzo pasta can be substituted with any small pasta shape, such as ditalini or small shells.
- Fresh parsley can be substituted with fresh dill or cilantro.
Variations:
- Add chopped spinach or kale to the soup for added nutrition.
- Use canned white beans instead of chicken for a vegetarian version of the soup.
- Add a dollop of Greek yogurt or sour cream on top of each serving for added creaminess.
Tips and tricks:
- To save time, use pre-cut vegetables from the grocery store.
- Make a double batch and freeze the leftovers for an easy meal later on.
- For a thicker soup, add more orzo pasta or reduce the amount of chicken broth.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in individual bowls with a sprinkle of fresh parsley on top.
Garnishes:
Fresh parsley or dill, a dollop of Greek yogurt or sour cream, or a sprinkle of feta cheese.
Pairings:
Serve with a crusty bread or a side salad.
Suggested side dishes:
Greek salad, roasted vegetables, or garlic bread.
Troubleshooting advice:
If the soup is too thick, add more chicken broth or water to thin it out. If the soup is too thin, let it simmer for a longer period of time to reduce the liquid.
Food safety advice:
Make sure the chicken is cooked to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Stewed chicken soup is a traditional Greek dish that has been enjoyed for centuries.
Flavor profiles:
This soup is savory and comforting, with a hint of tanginess from the lemon juice.
Serving suggestions:
Serve the soup as a main course for lunch or dinner.
Related Categories
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Region: Greek
Taste: Savory, Herby, Tangy, Aromatic, Comforting