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
- Stovetop: Heat olive oil in a large pot over medium-high heat. Sauté carrots, onion, celery, and garlic for 5 minutes.
- Add black pepper, parsley, thyme, salt, bay leaves, chicken breasts, and chicken broth. Stir, cover, and bring to a boil.
- Reduce heat to medium and cook for 15 minutes, stirring occasionally.
- Remove chicken and bay leaves. Add orzo and cook for half the package time.
- Shred chicken with two forks.
- Remove soup from heat, add chicken and lemon juice, stir, and serve.
- Crockpot: Sauté veggies first, then add all ingredients except pasta and lemon juice. Cook on low 8 hours or high 4–6 hours. Shred chicken, add cooked pasta and lemon juice.
- Instant Pot: Sauté veggies, add remaining ingredients (except pasta and lemon). Pressure cook on Soup or Manual for 12 minutes. Quick release, shred chicken, add cooked pasta and lemon juice.
Notes
- Pasta can be cooked separately and added to bowls for firmer texture.
- Add a parmesan cheese rind while cooking for extra flavor.
- Any broth works: chicken, bone, or vegetable.
- For a vegetarian option, substitute beans for chicken and use vegetable broth.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop / Crockpot / Instant Pot
- Cuisine: American