Ingredients
Vegetables & Aromatics
- 1 medium onion, diced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
Protein
- 1 pound boneless, skinless chicken breasts or thighs
Liquids & Seasonings
- 1 tablespoon olive oil
- 6 cups chicken broth
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper
Pasta & Herbs
- ¾ cup uncooked orzo pasta
- Zest of 1 lemon
- 3 tablespoons fresh lemon juice (or to taste)
- 2 tablespoons fresh parsley or dill, chopped
Instructions
- Heat the Oil and Sauté Vegetables: Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the diced onion, sliced carrots, and chopped celery, cooking for 5–6 minutes until the vegetables soften.
- Add Garlic: Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
- Add Broth and Chicken: Pour in 6 cups of chicken broth, then add the chicken breasts or thighs along with dried oregano, dried thyme, salt, and black pepper.
- Simmer Chicken: Bring the mixture to a boil, then reduce the heat and let it simmer gently for 15 minutes, allowing the chicken to cook through and the flavors to meld.
- Shred Chicken: Remove the chicken from the pot, shred it finely using two forks, then return it to the soup pot.
- Cook Orzo: Stir in ¾ cup uncooked orzo pasta and cook for 8–10 minutes until the orzo is tender, stirring occasionally to prevent sticking.
- Add Lemon and Herbs: Mix in the lemon zest and 3 tablespoons of fresh lemon juice. Let the soup simmer for an additional 2–3 minutes to blend the flavors.
- Adjust Seasoning and Serve: Taste the soup, adjusting salt and lemon juice to your preference. Garnish with 2 tablespoons of fresh parsley or dill and serve hot for a bright and comforting meal.
Notes
- For extra lemon flavor, add more fresh lemon juice just before serving.
- Orzo pasta absorbs liquid quickly, so add extra broth or water when reheating leftovers to maintain soup consistency.
- You can substitute pre-cooked rotisserie chicken for convenience; add it during orzo cooking step without simmering chicken earlier.
- Store leftovers in an airtight container in the refrigerator for up to 4 days for best freshness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean, American
- Diet: High-Protein
