Description
A comforting and bright chicken soup with orzo pasta and a hint of lemon.
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup chopped yellow onion
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 8 cups chicken broth
- 1 cup orzo pasta
- 1/2 cup fresh lemon juice
- 1/4 cup chopped fresh parsley
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken and cook until browned on all sides. Remove chicken and set aside.
- Add onion, carrots, and celery to the pot. Cook until softened, about 5-7 minutes.
- Stir in garlic and cook for 1 minute more until fragrant.
- Pour in chicken broth and bring to a boil. Add orzo and return chicken to the pot.
- Reduce heat and simmer for 10-12 minutes, or until orzo is cooked through and chicken is cooked through.
- Stir in lemon juice and parsley. Season with salt and pepper to taste.
Notes
- For a richer flavor, you can use rotisserie chicken.
- Add a pinch of red pepper flakes for a touch of heat.
- Garnish with extra parsley and a lemon wedge.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Soup
- Method: Stovetop
- Cuisine: American