Description
A delicious and comforting soup featuring chicken, orzo, and a refreshing twist of lemon, perfect for any time of the year.
Ingredients
- 1 lb boneless, skinless chicken breasts or thighs
- 1 cup dried orzo pasta
- 6 cups chicken broth (preferably homemade)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- Juice and zest of 2 lemons
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley or dill for garnish
Instructions
- Cook the chicken by poaching it in broth or sautéing in a skillet with olive oil until it’s cooked through. Once done, shred or dice the chicken into bite-sized pieces.
- In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the diced onion, carrots, and celery; sauté until tender and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute.
- Pour in the chicken broth and bring the mixture to a boil. Add the orzo pasta, reduce the heat to medium-low, and let it simmer until the orzo is al dente, approximately 8-10 minutes, stirring occasionally.
- Return the cooked chicken to the pot. Mix in the lemon juice and lemon zest. Season with salt and pepper. Allow it to simmer for a few more minutes to blend the flavors.
- Remove from heat and garnish with chopped parsley or dill. Serve hot.
Notes
Use homemade chicken broth for a richer flavor. Adjust the lemon juice and zest according to your taste preference. Feel free to add other vegetables like spinach or peas for extra nutrition.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Soups & Stews
- Cuisine: American