Bright citrus, tender chicken, and orzo come together for a comforting, nourishing bowl.
# Components:
→ Poultry
01 - 2 boneless, skinless chicken breasts (about 14 oz)
→ Vegetables & Aromatics
02 - 1 tablespoon olive oil or unsalted butter
03 - 1 medium onion, finely diced
04 - 2 carrots, peeled and sliced
05 - 2 celery stalks, sliced
06 - 3 garlic cloves, minced
→ Broth & Pasta
07 - 6 cups low-sodium chicken broth
08 - 3/4 cup orzo pasta, uncooked
→ Seasonings & Finishes
09 - 1 teaspoon dried oregano
10 - 1 bay leaf
11 - Salt and freshly ground black pepper, to taste
12 - Juice and zest of 1 large lemon
13 - 2 tablespoons fresh dill or parsley, chopped (plus more for garnish)
# Directions:
01 - Heat the olive oil or butter in a large pot over medium heat. Add diced onion, sliced carrots, and celery. Sauté until vegetables are softened, about 5 minutes. Add minced garlic and cook for 1 minute until fragrant.
02 - Add chicken breasts, chicken broth, dried oregano, and bay leaf to the pot. Season generously with salt and freshly ground black pepper. Bring to a gentle boil, then reduce heat and simmer uncovered for 15 minutes or until chicken is cooked through.
03 - Remove the chicken breasts from the pot and set aside on a cutting board. Add uncooked orzo pasta to the simmering soup and cook according to package instructions, about 8 to 10 minutes, until just tender.
04 - While the orzo cooks, shred or dice the cooked chicken. Return the chicken to the pot, stirring to combine with the soup.
05 - Stir in the lemon juice, zest, and chopped fresh dill or parsley. Taste and adjust seasoning if necessary. Remove and discard the bay leaf.
06 - Ladle soup into bowls, garnish with extra fresh herbs and additional lemon wedges if desired. Serve hot.
