Light Greek Lemon Chicken Soup

Beef Stroganoff is a beloved dish that has delighted palates around the world for generations. Originating from Russia in the 19th century, this creamy and savory dish is a testament to the ingenuity of home cooks and chefs alike. While its exact origins are still debated, it is widely accepted that the dish was named after the Stroganov family, a wealthy merchant family known for their culinary contributions. Traditionally made with tender pieces of beef, a rich sour cream sauce, and mushrooms, Beef Stroganoff has found its way into the hearts and homes of many cultures, evolving into numerous variations while maintaining its core appeal.

Discover the rich history and flavors of classic Beef Stroganoff with this ultimate guide. This beloved dish features tender beef, earthy mushrooms, and a creamy sauce that brings comfort to any table. From selecting the right cut of beef to mastering the perfect sauce, this article provides step-by-step instructions and tips for creating a restaurant-quality meal at home. Whether you're a cooking novice or an experienced chef, Beef Stroganoff is a classic that everyone will love. Dive in and elevate your culinary skills!

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Ingredients

1 pound boneless, skinless chicken breasts

6 cups low-sodium chicken broth

1 medium onion, finely chopped

2 cloves garlic, minced

2 large carrots, diced

2 celery stalks, diced

1 cup uncooked orzo pasta

3 cups fresh baby spinach

Juice of 2 large lemons

Zest of 1 lemon

1 teaspoon dried oregano

Salt and freshly ground black pepper, to taste

Fresh dill, for garnish

Olive oil, for sautéing

Instructions

Cook the Chicken: In a large pot, heat a tablespoon of olive oil over medium heat. Add the chicken breasts and sear for about 5-6 minutes on each side until golden brown. Remove from the pot and set aside to cool.

Sauté the Vegetables: In the same pot, add the chopped onion, garlic, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened and fragrant.

Simmer the Broth: Pour in the chicken broth and bring the mixture to a simmer. Once simmering, decrease the heat to low.

Cook the Orzo: Stir in the uncooked orzo pasta and cook for about 8-10 minutes, or until the pasta is tender.

Shred the Chicken: While the pasta cooks, shred the cooled chicken into bite-sized pieces.

Add Chicken and Spinach: Once the orzo is cooked, add the shredded chicken, spinach, lemon juice, lemon zest, dried oregano, salt, and black pepper. Stir until the spinach wilts, about 2 minutes.

Adjust Seasoning: Taste and adjust the seasoning with more salt, pepper, or lemon juice as desired.

Serve: Ladle the soup into bowls, garnish with fresh dill, and enjoy warm!

Prep Time, Total Time, Servings: 15 mins | 30 mins | 4-6 servings