Description
A bright and comforting soup featuring tender chicken, orzo pasta, and a vibrant lemon-herb broth.
Ingredients
Scale
For the Crust:
- 2 tbsp olive oil
- 1 lb boneless, skinless chicken breasts, diced
- 1 yellow onion, diced
- 3 carrots, peeled and sliced
- 3 celery stalks, sliced
- 2 cloves garlic, minced
- 8 cups chicken broth
- 1 cup orzo pasta
- 1/3 cup fresh lemon juice
- 1 tsp dried oregano
- Salt and black pepper to taste
- 1/4 cup fresh dill, chopped
- 1/4 cup fresh parsley, chopped
Instructions
1. Prepare the Crust:
- In a large pot, heat olive oil over medium-high heat. Add diced chicken and cook until no longer pink, about 5-7 minutes. Remove and set aside.
- In the same pot, add onion, carrots, and celery. Cook until softened, about 5 minutes. Add garlic and cook for 1 more minute.
- Pour in the chicken broth and bring to a boil. Stir in the orzo and dried oregano. Reduce heat and simmer for 10 minutes, or until orzo is tender.
- Return the cooked chicken to the pot. Stir in the lemon juice and season with salt and pepper. Simmer for 2 more minutes to heat through.
- Remove from heat and stir in the fresh dill and parsley. Serve immediately.
Notes
You can customize the seasonings to taste.