Athena's Lemon Orzo Soup

Ingredients

• 2 Tbsp Greek olive oil 

• ½ cup leeks, thinly sliced

• ¼ cup fennel bulb, diced

• ¼ cup carrots, finely diced

• ½ cup celery, finely diced

• 1 Tbsp minced garlic

• 1 cup dry white wine

• 8 cups low sodium chicken or vegetable broth

• 2 boneless chicken breast 

• 2-3 Tbsp Fennel and Fire Athena’s Modern Greek Seasoning

• 1 cup orzo

• 5-6 thinly sliced bella mushrooms

• zest of one lemon

• 2 Tbsp fresh lemon juice

• Fennel and Fire Citrus Peppercorn for finishing

• Chopped Fresh Parsley for finishing

Directions

1. Season chicken breasts generously with Fennel and Fire Athena’s modern Greek Seasoning. Set aside until needed.

2. Heat olive oil in a Dutch oven over medium heat. Add leeks, fennel, carrots and celery. Cook 6-8 minutes until soft and fragrant.

3. Add garlic and cook one minute. Pour in the cup of white wine and simmer until reduced by about half.

4. Using an immersion blender, carefully blend about ¼ of the vegetables directly in the pot until lightly thickened. Do not fully puree.

5. Add broth and one tablespoon of Athena’s Seasoning to the pot and bring to gentle boil.

6. Add the seasoned chicken breasts to the pot. Reduce heat to simmer, cover and cook 12-15 minutes, until chicken reaches 165 degree.

7. Remove the chicken breasts from the pot. Add orzo and cook in liquid until al dente, stirring occasionally.

8. While orzo is cooking, shred the chicken. Zest one lemon and juice it for 2 tablespoons of fresh lemon juice. Set aside

9. Once orzo is tender, stir in shredded chicken, thinly sliced mushrooms, lemon zest and lemon juice. Turn off heat and gently stir to combine.

10. Taste and adjust the seasoning, with Fennel and Fire Herb Salt, Fennel and Fire Citrus Peppercorn or more Athena’s Modern Greek Seasoning if needed. Serve warm with fresh herbs and a drizzle of olive oil (optional).

Recipe Notes

• Blending a portion of the vegetables creates a naturally silky broth. This is how we achieve richness without cream. 
• Orzo continues to absorb liquid as it sits.  If reheating, add a splash of broth to loosen the soup. 
• Make it vegetarian, by using vegetable broth and omitting the chicken breast.  
• Add spinach for more health benefits. 
• Poach three chicken breast and reserve one for later use in a pasta dish or chicken salad.