Ingredients (Serves 4–6)
Protein
1½ lbs boneless, skinless chicken thighs or breasts
or
3–4 cups shredded rotisserie chicken (skin removed)
Soup Base
2 tbsp olive oil
1 small yellow onion, finely diced
3 cloves garlic, minced
3 medium carrots, sliced
2 celery stalks, diced
8 cups chicken broth
¾ cup orzo pasta
Zest of 1 lemon
Juice of 2 lemons
2 cups fresh spinach, roughly chopped
¼ cup fresh basil leaves, torn
Seasoning
1 tsp dried oregano
½ tsp dried thyme
Salt and freshly cracked black pepper
Optional: pinch of red pepper flakes
Instructions
If using raw chicken:
Season and lightly sear the chicken in olive oil until golden. Remove and set aside. Sauté onion, carrots, and celery until softened. Add garlic and cook briefly. Return chicken to the pot with broth and seasonings. Simmer until chicken is tender, then shred and return to the pot.
If using rotisserie chicken:
Sauté onion, carrots, and celery in olive oil until softened. Add garlic, broth, and seasonings. Bring to a gentle simmer.
To finish:
Add orzo and cook until tender. Stir in shredded chicken (if using rotisserie), spinach, lemon zest, lemon juice, and fresh basil. Taste and adjust seasoning. Serve warm.
Classic Greek Salad
Ingredients
1 English cucumber, sliced
1 cup cherry tomatoes, halved
½ cup Kalamata olives
¼ small red onion, thinly sliced
¾ cup block feta, cubed
Fresh dill or oregano
Dressing
¼ cup extra virgin olive oil
1½ tbsp red wine vinegar
½ tsp dried oregano
Salt and cracked black pepper
Instructions
Combine vegetables in a bowl. Whisk dressing ingredients and pour over salad. Add feta and herbs, tossing gently.