This one is particularly delicious, and particularly quick and easy to make (no need to dirty more than one pot).
Lemon Chicken Orzo Soup
This has quite a lot of garlic in it... also note that garlic in Germany is a lot stronger than garlic in the U.S. (I'm not sure why), and I usually adjust American recipes by halving the garlic. So in this case, the recipe is already adjusted for Germany- if you love garlic and are making it in the U.S., you might thus want to double up on the garlic!
2-3 Tbsp olive oil (enough to lightly coat the bottom of a soup pot)
3-4 cloves garlic
1 onion, diced
1 large lemon, zested
2 boneless skinless chicken breasts
1 cup uncooked orzo
1/2 tsp crushed red pepper
1 1/3 cups (200 g) crumbled feta cheese
10 cups (2 liters) chicken broth
fresh chives or parsley
salt and pepper
1. Heat the olive oil in a pot over medium-high heat. Saute the onion and garlic for 3-4 minutes to soften.
2. Add the chicken broth, chicken breasts, lemon zest, and crushed red pepper to the pot. Raise the heat to high, cover, and bring to a boil. Once boiling, reduce the heat to medium and simmer for 5 minutes.
3. Stir in the orzo, and salt and pepper to taste. Simmer for 5-10 minutes until the orzo is cooked. Turn off the heat.
4. Using tongs, remove the chicken breast from the soup, shred, and return to the soup.
5. Mix in the feta cheese, chives or parsley, and lemon juice. Taste, and if you want more acid, add the juice of a second lemon. Add more salt and pepper as needed.