Chicken Orzo Greek Soup

• Olive oil(1 tbsp)
• Onion(1)
• Carrot(2)
• Celery(2)
• Garlic(3 cloves)
• Dried Oregano(1 tsp)
• Chicken breast(500 g)
• Chicken Broth(1.4 L)
• Orzo(180 g)
• Spinach(120 g)
• Lemon(1)
• Fresh dill(15 g)
• Feta(100 g)
• Salt(1 tsp)
• Black pepper(½ tsp)

Method

1. 1

   Dice the {Onion}, {Carrot}, and {Celery}. Mince the {Garlic}. Cut the {Chicken breast} into small irregular bite-size pieces. Finely chop the {Fresh dill} and zest and juice the {Lemon}.

   ~12 min

2. 2

   Heat the {Olive oil} in a large pot over medium heat. Add the {Onion}, {Carrot}, and {Celery} with the {Salt} and {Black pepper}. Cook until softened, then stir in the {Garlic} and {Oregano} for the last minute.

   ~8 min

3. 3

   Add the {Chicken breast}, {Chicken Stock}, and {Orzo}. Bring to a gentle boil, then reduce the heat and simmer until the chicken is cooked through and the orzo is tender.

   ~12 min

4. 4

   Stir in the {Spinach}, most of the {Fresh dill}, the {Lemon} zest, and half the {Lemon} juice. Simmer briefly until the spinach wilts. Taste and add the remaining lemon juice if you want it brighter.

   ~4 min

5. 5

   Ladle into bowls and top with the {Feta} and the remaining {Fresh dill}.

   ~0 min