Ingredients
Scale
- 1 tablespoon olive oil
- 2 cups diced carrots
- 1 cup finely chopped onion
- 1/2 cup finely chopped celery
- 1 tablespoon minced garlic (about 3 cloves)
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried parsley
- 1/4 teaspoon dried thyme
- 1/4 teaspoon salt
- 2 bay leaves
- 1 1/2 pounds boneless, skinless chicken breasts
- 6 cups low sodium chicken broth
- 1 cup dry orzo pasta
- 1/2 cup fresh squeezed lemon juice
Instructions
- In a large pot, heat the olive oil over medium-high heat. Sauté the carrots, onion, celery, and garlic for 5 minutes.
- Add the black pepper, parsley, thyme, salt, bay leaves, chicken breasts, and chicken broth. Stir to combine.
- Cover and bring to a boil, about 10 minutes.
- Reduce the heat to medium and cook for 15 minutes, stirring occasionally.
- Remove the chicken breasts and bay leaves.
- Add the orzo and cook for half the recommended time on the package.
- Shred the chicken with two forks.
- Remove soup from heat. Add the chicken and lemon juice. Stir to combine.
- For firmer pasta, cook the pasta separately and add to each bowl when serving.
Notes
- Cook pasta separately for firmer texture.
- Add a Parmesan cheese rind while cooking for extra flavor.
- Use bone broth, chicken stock, or vegetable broth.
- To make vegetarian, replace chicken with beans and use vegetable broth.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American