Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 cloves garlic, minced
- 1 lb chicken breast
- 8 cups chicken broth
- 3/4 cup orzo pasta
- Juice of 1 lemon
- Salt and pepper, to taste
Instructions
- Heat the oil: Warm the olive oil in a large pot over medium heat to prepare for sautéing the vegetables.
- Sauté vegetables: Add the diced onion and carrots to the pot and cook until they become soft and fragrant, about 5 to 7 minutes.
- Add garlic: Stir in the minced garlic and cook for an additional 1 minute to release its aroma without burning.
- Add chicken and broth: Place the whole chicken breast in the pot and pour in the chicken broth. Bring the mixture to a gentle simmer and cook for 20 minutes to fully cook the chicken and meld flavors.
- Cook orzo: Remove the chicken breast temporarily. Add the orzo pasta to the simmering broth and cook for 8 to 10 minutes until tender but still slightly firm.
- Shred chicken: While the orzo cooks, shred the cooked chicken breast using two forks, then return the shredded chicken to the pot.
- Finish with lemon and seasoning: Stir in the fresh lemon juice to brighten the soup. Season with salt and pepper to taste, then heat through briefly before serving.
Notes
- For extra brightness, add some freshly grated lemon zest along with the juice.
- This soup is best enjoyed fresh to retain the vibrant lemon flavor and tender texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek-Inspired
- Diet: Dairy-Free
