Description
A comforting and bright soup featuring tender chicken, orzo pasta, and a creamy broth infused with fresh lemon and herbs.
Ingredients
Scale
For the Crust:
- 1 lb boneless, skinless chicken breasts, diced
- 1 cup orzo pasta
- 1 yellow onion, diced
- 3 carrots, peeled and sliced
- 3 cloves garlic, minced
- 8 cups chicken broth
- 1/2 cup heavy cream
- Juice of 2 lemons
- 2 tbsp olive oil
- 1 tsp dried thyme
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
1. Prepare the Crust:
- In a large pot, heat olive oil over medium heat. Add diced chicken and cook until no longer pink, about 5-7 minutes. Remove and set aside.
- In the same pot, add the onion and carrots. Cook until softened, about 5 minutes. Add the garlic and thyme, cooking for another minute until fragrant.
- Pour in the chicken broth and bring to a boil. Add the orzo and cook according to package directions, about 8-10 minutes.
- Reduce heat to low. Stir in the cooked chicken, heavy cream, and lemon juice. Season with salt and pepper. Heat through for 2-3 minutes, but do not boil.
- Ladle into bowls and garnish with fresh parsley before serving.
Notes
You can customize the seasonings to taste.