greek orzo soup
Do you have a recipe that you just love and make about every two weeks and every single time you think it is just as good as the first time? Well, Greek Orzo Soup AKA “Sick Soup” is that recipe for me! Sick or not, it is a phenomenal recipe to make for your taste buds and even better for your immune system!
Sometimes I get in a funk where I feel like my bones are just craving nutrients but I don’t want the same boring salad or broccoli. This soup recipe is by far the most nutrient rich soup recipe yet, and it is bursting with flavor. I am a huge greek cuisine fan, so tack the word “greek” on any thing and I am likely to be a fan.
There is just something about getting fresh veggies from the produce section and chopping them up by hand that makes everything taste better. This soup is loaded with fresh produce like celery, carrots, onion, and fresh squeezed lemon juice-which are all amazing for immunity and overall health. To top if off, this recipe is loaded down with immune boosting herbs and spices that really take it next level on the immunity scale and they taste AMAZING when all melded together.
This recipe is similar to a chicken noodle soup, but I prefer to make mine without meat. Any shredded chicken of choice can be easily added to this recipe if you prefer adding extra meat protein. I have also made this same recipe with a can of chickpeas for a plant-based protein addition. Like most soups, you can’t really mess it up and can make any additions you would like or make it just like the recipe calls- it will surely get your families belly full and body warm either way!
I particularly love this soup when someone is sick because of the pasta choice it contains. While you can use any pasta, the orzo is great because it is small and easy on the throat. So, I highly recommend using orzo if you are making it for yourself or a loved one who is under the weather. I have even substituted wild rice for pasta before and it turned out just as delicious. So, again- don’t be afraid to play and make it your own! I am all about using what I have in the pantry, and as often as I tend to make this recipe it is rarely ever the exact same. However, how I am sharing today is my favorite to date!
This recipe is also very good heated up as leftovers days after you make it. Often, I will make a big pot of this soup on Sunday and we will have it for lunch through the week! It is yummy and hearty enough to be served alone, but our favorite way is with a good ol’ piece of cheddar cheese toast or grilled cheese. The flavor and crunch of cheese toast dipped in the savory broth is divine!
If you are under the weather, craving a nutrient dense meal, or just want to simply warm up with a big bowl of soup- this is a great place to start!
greek orzo soup
2-3 tablespoons olive oil
1 large chopped onion
4 carrots chopped
4 celery stalks chopped
2 boxes good quality chicken or vegetable broth
1 teaspoon ginger
1 teaspoon turmeric
1 ½ tablespoons of Greek seasoning (my favorite is Cavenders)
½ teaspoon salt and pepper each (or to your tasting)
1 cup dry whole wheat orzo
juice from 1 whole lemon
directions:
Boil 1 cup of dry orzo in water according to package instructions until cooked al dente. While orzo is cooking, heat olive oil on medium heat in large Dutch oven or pot. Added chopped vegetables and sauté until tender (about 10-15 minutes.) Add chicken broth and bring to a boil. Add in remaining ingredients and bring to a boil and let simmer for at least 20 minutes. Add cooked orzo and squeeze in the juice from 1 lemon. Serve and enjoy!
