Description
Comforting soup with chicken, orzo, lemon, and vegetables. Mediterranean-inspired, easy, and perfect for chilly evenings.
Ingredients
- 2 boneless, skinless chicken breasts (about 12 ounces total)
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 6 cups low-sodium chicken broth
- 3/4 cup orzo pasta (about 4 ounces)
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 bay leaf
- Zest of 1 lemon
- Juice of 1 large lemon (about 3 tablespoons)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh dill or parsley
- Lemon wedges, for serving
- Grated Parmesan cheese (optional)
Instructions
1. Heat olive oil in a large soup pot over medium heat. Add diced onion, sliced carrots, and celery. Sauté for 5 to 6 minutes until softened.
2. Add minced garlic, dried oregano, and bay leaf. Cook for 1 minute until aromatic.
3. Nestle chicken breasts into the pot and pour in chicken broth. Bring to a boil, then reduce heat and simmer gently for 15 minutes, until chicken is fully cooked.
4. Remove chicken breasts and set aside to cool slightly. Stir orzo pasta into the simmering broth and cook for 8 minutes, or until al dente.
5. While the pasta cooks, shred the warm chicken breasts using two forks.
6. Return shredded chicken to the pot. Stir in lemon zest, lemon juice, and fresh chopped dill or parsley. Season with salt and black pepper as needed.
7. Remove the bay leaf. Ladle soup into bowls and garnish with additional fresh herbs, a lemon wedge, and a sprinkle of grated Parmesan if desired. Serve immediately while hot.
Notes
Use freshly squeezed lemon juice for best flavor. To make this recipe dairy-free, omit Parmesan cheese. Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop, adding a splash of broth or water if needed to loosen.
Nutrition
- Serving Size: 1 bowl