Just when I thought spring was here, we had two back to back snow storms. So I made a pot of Chicken Soup with a twist I added lemon and Greek yogurt for a light spring feel!
Lemon Yogurt Chicken Soup
2 tablespoons olive oil
4 cloves garlic, minced
2 shallots, minced
1 cup sliced baby carrots
2 quarts chicken stock, homemade or low sodium store bought
2 teaspoon dried oregano or 1 tablespoon fresh finely chopped
2 teaspoon freshly grated pepper
1 teaspoon sea salt
1/2 cup fresh lemon juice
1 cup orzo
2 cups chopped cooked chicken
1/4 cup non-fat Greek yogurt
In a large stock pot heat olive oil. Add garlic and shallots cooking until translucent about five minutes. Do not brown. Add carrots cook an additional five minutes. Add chicken stock, oregano, pepper and salt. Simmer for ten minutes. Then add lemon juice and orzo. Cover and simmer for 15 minutes. Add cooked chicken and yogurt. Stir until yogurt is completely dissolved
Serve with a fresh bread and a crisp salad.