Greek-style lemon chicken orzo soup
, Serves 4
A bright, lemony chicken soup with shredded chicken, orzo and spinach in a turmeric-oregano broth.
| 500 g chicken breasts | Season chicken | Fry chicken in oil until golden | Cook vegetables & spices 5 min | Add stock, simmer 12-15 min, shred | Add chicken back, lemon zest & juice | Add orzo, cook 8-10 min | Stir in spinach, season | Serve with oil, lemon & garnishes |
| 1 tbsp paprika | ||||||||
| 1 tbsp garlic powder | ||||||||
| salt and freshly ground black pepper | ||||||||
| 1 tbsp olive oil, plus extra to serve | ||||||||
| 2 carrots, peeled and chopped | ||||||||
| 2 small leeks, sliced | ||||||||
| 6 garlic cloves, crushed | ||||||||
| 2 tsp dried oregano | ||||||||
| 1/2 tsp ground turmeric | ||||||||
| 1.5 litres / 2 1/2 pints chicken stock | ||||||||
| 2 lemons, zest and juice (1 1/2 in the soup, rest to serve) | ||||||||
| 200 g orzo | ||||||||
| 60 g spinach | ||||||||
| chopped fresh dill, to garnish (optional) | ||||||||
| pinch dried red chilli flakes, to garnish (optional) | ||||||||
| 1 tbsp crème fraîche (optional) |
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