A vibrant soup featuring chicken and orzo, freshened with lemon and herbs for a light, comforting dish.
# What You'll Need:
→ Poultry
01 - 2 boneless, skinless chicken breasts (approximately 12 ounces total)
→ Vegetables
02 - 1 medium yellow onion, diced
03 - 2 medium carrots, peeled and sliced
04 - 2 celery stalks, sliced
05 - 3 cloves garlic, minced
→ Broth & Pasta
06 - 6 cups low-sodium chicken broth
07 - 3/4 cup orzo pasta
→ Flavorings
08 - 2 tablespoons olive oil
09 - 1 teaspoon dried oregano
10 - 1 bay leaf
11 - Zest of 1 lemon
12 - 3 tablespoons freshly squeezed lemon juice
13 - Salt, to taste
14 - Freshly ground black pepper, to taste
→ Garnish
15 - 2 tablespoons fresh dill or parsley, chopped
16 - Lemon wedges, for serving
17 - Grated Parmesan cheese, optional
# Steps to Follow:
01 - Heat olive oil in a large soup pot over medium heat. Add onion, carrots, and celery, and cook for 5 to 6 minutes until the vegetables are softened.
02 - Stir in minced garlic, dried oregano, and bay leaf. Cook for 1 minute until fragrant.
03 - Add chicken breasts to the pot, pour in chicken broth, and bring to a gentle boil. Reduce heat and simmer uncovered for 15 minutes, until chicken is fully cooked.
04 - Remove cooked chicken breasts and set aside to cool. Stir orzo into the simmering broth and cook for 8 minutes until al dente.
05 - Using two forks, shred the cooled chicken into bite-sized pieces.
06 - Return shredded chicken to the pot. Stir in lemon zest, lemon juice, and fresh dill or parsley. Season with salt and black pepper to taste. Remove the bay leaf and discard.
07 - Ladle soup into bowls and garnish with extra fresh herbs, a lemon wedge, and grated Parmesan cheese if desired. Serve hot.
