1cupcooked white or brown rice or orzo pastaoptional
Salt and pepper to taste
Heat a large soup pot over medium-high heat. Melt olive oil until it shimmers.
Stir in diced onion. Cook until softened; about 5 minutes. Add garlic, oregano, bay leaf, red pepper flakes and lemon zest. Cook, stirring constantly for 1 minute.
Pour in chicken broth and lemon juice, then add raw chicken breasts. Turn heat to high and bring to a boil, then reduce heat to medium-low and simmer for 5-10 minutes.
Remove chicken breasts from the pot and transfer to a cutting board. Shred into chunks (or dice), then return to the pot.
Simmer for another 5 minutes, then stir in fresh parsley. Taste and add salt and pepper as desired.
Place about ¼ cup of rice into each serving bowl, then ladle in the soup. (Alternatively, you could add the rice to the soup pot. However, if you plan to have leftovers, I recommend just adding it to each bowl as the rice will release starch, thickening the soup and making the rice mushy).
Garnish with Feta cheese crumbles, minced parsley and lemon wedges.
Nutritional information is approximate and includes 1 cup of white rice.Rice and Orzo pasta are optional. Cook separately, not with the soup. I recommend using them for added body and texture.