Tender chicken, zesty lemon, and delicate orzo pasta simmered with vegetables. A bright, comforting Mediterranean classic.
# What You'll Need:
→ Protein
01 - 2 cups cooked chicken breast, shredded or diced
→ Vegetables
02 - 1 medium yellow onion, finely chopped
03 - 2 medium carrots, peeled and diced
04 - 2 celery stalks, diced
05 - 3 cloves garlic, minced
06 - 1 lemon, zested and juiced, about 3 tablespoons juice
07 - 2 tablespoons fresh dill, chopped
08 - 2 tablespoons fresh parsley, chopped
→ Pantry and Grains
09 - 3/4 cup orzo pasta
10 - 6 cups low-sodium chicken broth
11 - 2 tablespoons olive oil
→ Seasonings
12 - 1 bay leaf
13 - 1/2 teaspoon dried thyme
14 - 3/4 teaspoon salt, or to taste
15 - 1/2 teaspoon black pepper, or to taste
→ Optional
16 - Grated Parmesan cheese, for serving
# Directions:
01 - Heat olive oil in a large pot over medium heat. Add onion, carrot, and celery. Sauté for 5 minutes, until softened.
02 - Stir in garlic, thyme, and bay leaf. Cook for 1 minute until fragrant.
03 - Pour in chicken broth and bring to a boil.
04 - Add orzo and simmer for 8 to 10 minutes, stirring occasionally, until orzo is just tender.
05 - Add cooked chicken, lemon zest, and lemon juice. Simmer for 3 to 4 minutes to heat through.
06 - Remove bay leaf. Stir in dill, salt, and pepper. Adjust seasoning and lemon juice to taste.
07 - Ladle soup into bowls. Garnish with parsley and a sprinkle of Parmesan if desired. Serve hot.
