ADVERTISEMENT
Heat the olive oil in a large pot over medium heat. Add the chicken breasts (or thighs) and season with salt and pepper. Cook for 5-7 minutes on each side until golden brown and cooked through. Remove the chicken from the pot and set aside to cool slightly.
Sauté the Vegetables:
In the same pot, add the chopped onion, garlic, carrots, and celery. Sauté for 5-6 minutes until the vegetables begin to soften and the onions become translucent.
Add the Broth and Herbs:
Pour in the chicken broth and add the dried oregano, thyme, and bay leaf. Stir everything together and bring the soup to a boil. Once boiling, reduce the heat to low and let it simmer for about 10-15 minutes, allowing the flavors to meld together.
Shred the Chicken:
While the soup is simmering, shred the cooked chicken using two forks or chop it into bite-sized pieces. Add the shredded chicken back into the pot.
Cook the Orzo (if using):
If you’re using orzo, add it to the soup at this stage and cook for an additional 5-7 minutes, or until the orzo is tender. If you’re using rice, you can cook it separately and add it in later.
Add the Finishing Touches:
Stir in the chopped spinach, kalamata olives, and fresh lemon juice. Let the soup simmer for another 2-3 minutes, until the spinach wilts and everything is heated through.
Serve:
Taste the soup and adjust the seasoning with more salt, pepper, or lemon juice, if desired. Ladle the soup into bowls and garnish with fresh parsley.
Serving and Storage Tips:
ADVERTISEMENT
