A fresh and filling chicken soup featuring orzo pasta, lemon, and herbs, all simmered in a savory broth with vegetables — perfect for any season.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4
Ingredients
2 boneless, skinless chicken breasts or thighs
1 ½ cups orzo pasta
1 tablespoon olive oil or butter
1 small onion, diced
2 carrots, chopped
2 celery stalks, chopped
3 garlic cloves, minced
6 cups chicken broth
Zest and juice of 1 lemon
2 tablespoons chopped parsley
1 tablespoon chopped dill
Salt and pepper, to taste
Optional: spinach, red pepper flakes
Instructions
-
Simmer chicken in broth or water with salt until cooked. Remove, shred, and set aside.
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In the same pot, sauté onion, carrot, and celery in oil or butter until soft.
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Stir in garlic and cook for 1 minute.
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Pour in chicken broth and bring to a gentle boil.
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Add orzo and cook 8–10 minutes, stirring occasionally.
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Return shredded chicken to the pot.
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Remove from heat. Stir in lemon juice, zest, and herbs.
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Season with salt and pepper. Serve hot.