This recipe I’m sharing hasn’t always been my favorite. In fact, I didn’t even know about it until a few weeks ago.
See, we have these great neighbors named Sam and Michelle (actually all our neighbors are great, but that’s another post).
And a few weeks ago, I woke up sick. Really sick, which is strange for me because I hardly ever get sick to the point where I have to cancel things and stay home.
When Sam found out I was sick, he offered to bring over some soup that he was making for Michelle and their girls that night.
It was magic soup, he said. (Well, not really, but he did swear by it, saying that any time someone who is sick eats it, they feel better the next day.)
Of course I accepted his offer.
And not only did I feel better the next day, I found my new favorite fall recipe.
The soup was delicious. I mean delicious. My daughter loved it so much, she even ate leftovers for breakfast the next morning. His is a soup you want to make on a cozy fall night. Especially if you aren’t feeling well.
No surprise, I asked for the recipe.
Here’s what Sam sent:
Greek Chicken, Lemon, and Orzo Soup
Ingredients:
1 cup chopped yellow onion
1 teaspoon olive oil
4 garlic cloves pressed
1 teaspoon dried oregano
One 32 ounce carton chicken broth
1 cup water
1/2 teaspoon black pepper
1/3 cup of uncooked orzo
1 and 1/2 cups cooked diced chicken
1 cup chopped zucchini
1 tablespoon lemon juice-fresh squeezed
1/2block of feta cheese (3–4 ounce) crumbled for soup
Fresh snipped parsley for garnish
Preparation:
- Heat oil in 3 qt sauce pan over med heat until hot.
- Add onion, garlic, and oregano. Cook and stir for 3 minutes.
- Add broth, water, and black pepper and bring to a boil.
- Stir in orzo; cook stirring occasionally for 8 minutes or until orzo is tender.
- Meanwhile, dice up the chicken (I use chicken breast and if you have the chicken cooked up in advance you can save loads of time on this recipe)
