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Lemon Orzo Soup w/ Grilled Greek Chicken Salad

Posted by © Andrea Danielle on

Greek night is a family tradition. Great flavors and simple!

Throw on some Jazz and cook until your heart’s content!

A happy twist on soup and salad.
Mmmm… so much flavor!
Top both salad and
soup with parsley and lemon zest and enjoy!
Try also with some grilled or sautéed shrimp.
Top with tatziki sauce. Delicious!
Soup Ingredients:

1-2 Large Boneless Skinless Chicken Breasts (Optional)
6 Cups Chicken or Vegetable Broth
2/3 cup Orzo Pasta
1 cup Spinach (Optional)
2-4 Stalks Celery
4 Carrots
2-3 Bay Leaves
1 Small Onion
1 Lemon
Garlic
Dry Rosemary
Olive Oil
Chop chicken in pieces 2-4 in. thick.
This keeps it from drying out during cook time.

Also consider making without the chicken and/ or with vegetable broth for vegan.
Season with salt & pepper. If omitting chicken, skip these steps and go straight to chopping the garlic.
Grind rosemary in mortar and pestle or rub with clean hands to wake up the seasoning.
A true labor of love.
Sprinkle over chicken.
Heat a Dutch oven or skillet on high heat.
Sear chicken on both sides (2-3 mins. per side)
Set aside.
Loosely chop garlic.
Chop onion.
Zest and juice lemon.
Bring some olive oil to medium-high heat.
Add in garlic for 1-2 mins.
Toss in some Rosemary sprigs and oregano.
Add some onion and sauté for 2-3 mins.
Add in lemon juice and scrape up any bits from the bottom.
Pour in broth.
Chop carrots and celery on a slant or dice.
Set aside for the chicken method.
Optional: Add chicken back in to finish cooking.

Close the lid and cook for about 8 mins on medium heat.

Note: add all root vegetables in now once chopped for the non chicken method.
The more it cooks the better the flavor.
When chicken is finished cooking remove to a plate or bowl and shred with two forks.

Add the chicken back to the
pot with the vegetables and orzo.
Omit the previous step for the non chicken option and add the orzo and some optional spinach if desired.

Set to a low simmer until the salad is ready.
Go ahead and dice the parsley.
The parsley and lemon zest will be the topper at the end.

Now prep and start the salad.
Salad Ingredients:

Romaine Lettuce
2 Large Boneless Skinless Chicken Breast
Shrimp (optional)
Naan Bread or Pitas
Roma Tomatoes
1/2 Cup Calamata Olives
3-4 Tbsp Red Wine Vinegar
2-3 Mini English Cucumbers
1 Cup Feta
1/2 Cup Olive Oil
1/4 Red Onion
1 Lemon
Parsley
Oregano
Garlic Cloves
Tzatziki Sauce

Salt
Pepper

Preheat oven to 275 degrees.
Gather ingredients for salad.
Prep all ingredients as pictured. Halve olives.

Drizzle olive oil, salt and pepper on chicken.
Grill 8-10 mins.

Heat a skillet on medium to high high heat and sauté optional shrimp for 1-2 mins per side.
Place Naan bread on foil.
Fold over, seal, and
place in oven until chicken is finished.

Oven temps vary but at that temp it shouldn’t over cook.
Mix all ingredients in a bowl.
Serve with chicken, optional shrimp if desired and with a side with soup!

Copyright © 2015-2023, Original Photography, Writing, Orzo Soup Recipe Creation, and Post by Andrea Danielle of thetaste100.com. Greek Salad Recipe by Tony Pistella.

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