Description
A comforting and bright soup with tender chicken, orzo pasta, and a lemony broth, finished with fresh herbs for a cozy meal.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional)
- 8 cups low-sodium chicken broth
- 1 1/2 pounds boneless, skinless chicken breasts
- 1 cup orzo pasta
- 1 lemon, zested and juiced (about 2 tablespoons juice)
- 1/4 cup chopped fresh parsley
- 2 tablespoons chopped fresh dill
- Salt and freshly ground black pepper, to taste
- Fresh lemon slices, for serving (optional)
Instructions
- Heat olive oil in a large Dutch oven or pot over medium heat. Add onion, carrots, and celery. Cook, stirring occasionally, until vegetables begin to soften, about 5-7 minutes.
- Add garlic, thyme, oregano, and red pepper flakes (if using). Cook for 1 minute until fragrant.
- Pour in chicken broth and bring to a boil. Add chicken breasts and reduce heat to a simmer. Cook until chicken is cooked through, about 15-20 minutes.
- Remove chicken from pot and shred with two forks. Set aside.
- Stir orzo into the simmering broth. Cook according to package instructions until al dente, about 8-10 minutes, stirring occasionally.
- Return shredded chicken to the pot. Stir in lemon zest and lemon juice. Season with salt and black pepper to taste.
- Remove from heat and stir in fresh parsley and dill. Serve hot, garnished with lemon slices if desired.
Notes
For a creamier texture, stir in 1/2 cup heavy cream or Greek yogurt at the end. Leftover soup can be stored in the refrigerator for up to 3 days; orzo will absorb liquid, so add more broth when reheating.
Nutrition
- Calories: 420 kcal
- Sugar: 5 g
- Fat: 12 g
- Carbohydrates: 35 g
- Protein: 32 g