Just when you thought spring was here, we get a final taste of winter. Only some delicious Lemon Yogurt Chicken Soup will keep us warm.
During back to back snow storms I made a pot of my special Chicken Soup with a twist. I added lemon and Greek yogurt for a light spring feel. Its perfection!
Lemon Yogurt Chicken Soup
2 tablespoons olive oil
4 cloves garlic, minced
2 shallots, minced
1 cup baby carrots, sliced
2 quarts chicken stock, homemade or low-sodium store bought
2 teaspoons dried oregano or 1 tablespoon fresh oregano, finely chopped
2 teaspoons freshly grated pepper
1 teaspoon sea salt
1/2 cup fresh lemon juice
1 cup orzo
2 cups cooked chicken, chopped
1/4 cup non-fat Greek yogurt
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Heat olive oil in a large stock pot. Add garlic and shallots, cooking until translucent, about five minutes. Do not brown.
Add carrots and cook an additional five minutes.
Add chicken stock, oregano, pepper and salt. Simmer for ten minutes.
Add lemon juice and orzo. Cover and simmer for fifteen minutes.
Add cooked chicken and yogurt. Stir until yogurt is completely dissolved.
Serve with fresh bread and a crisp salad.
More from the chef: GoodDinnerMrsMellen.com and GoodDinnerMrsMellen.blogspot.com