For my first blog post, I’m starting with a recipe I’ve made many times (one of the very few in my massive cookbook collection), which almost feels like cheating. But this is also exactly the kind of recipe this site is about.
This recipe turns out beautifully as written, but it’s also incredibly flexible. I’ve made it with whatever I had on hand more times than I can count. I was out of garlic. I was on my last onion and used the whole thing (it only calls for one cup). I only had half the chicken the recipe calls for. And the couscous? Somewhere in my pantry abyss, so I used orzo instead.
No matter how I’ve made it, this recipe always turns out well. Even better, it’s one my family genuinely enjoys (yes, even my two kids), which automatically earns it a place in our regular rotation.
Why I Love This Recipe
I love this recipe because it always turns out well, no matter what I have on hand and my family actually loves it. It’s easy to make, tastes great, and works as a quick weeknight staple. It goes really well with garlic bread… but guess who didn’t have that either? Some nights just need to be simple.
Recipe Credit
The original recipe, Greek Inspired Lemon Chicken Soup, comes from The Comfortable Kitchen by Alex Snodgrass (page 62, to be exact).
I would absolutely recommend the original version of this recipe. Over time, though, it’s inspired me to try my own variations based on what I had in the fridge, and it’s one of those recipes that always turns out well.
A Note on Lemon
The original recipe includes lemon. The day before I made this, I’d roasted a chicken and used the bones and vegetables to make homemade stock. On a whim, I added a lemon to the stock, which gave it the brightness this recipe needs. If your broth doesn’t already have lemon in it (because why would it?), a squeeze of fresh lemon at the end works beautifully. Don’t worry if you don’t have it.
My Adapted Version (Cook-What-You-Have)
What I used tonight
- 2 carrots, diced
- 2 celery stalks, diced
- 1 yellow onion, chopped
- A good sprinkle of garlic powder (normally I use 2–3 cloves of fresh garlic)
- 1–2 cups cooked chicken (leftover or rotisserie, whatever you have)
- 1 cup orzo
- 4 cups chicken broth (homemade if you have it)
- 1 bay leaf
- Salt, pepper, and whatever herbs or spices you like
- Lemon, optional (see note above)
How I made it
Sauté the carrots, celery, onion, garlic, and spices in a little oil until softened. Add the cooked chicken, broth, and bay leaf and bring to a boil. Stir in the orzo, cover, and cook for about 10 minutes, until the pasta is tender. Adjust seasoning and broth as needed, and remove the bay leaf before serving.
That’s it. Dinner’s done.
Notes from My Kitchen
- This usually turns out more like a stew than a soup for me, so add extra broth if you want it soupier, especially with leftovers. If you have picky eaters, cutting the vegetables a little smaller helps.
- We live by one rule at mealtime: you have to take at least three bites of your vegetables (a great tip from our pediatrician). Sometimes this is the only way my kids eat veggies at dinner – but it’s something, and I’ll take it.
What I Used
I made this in my Staub 3.75-qt French Oven. It has a rooster design on the lid, so naturally I had to swap the generic knob for their rooster knob. I can’t resist a good accessory.
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