Tender shredded chicken with orzo pasta in a bright, peppery broth. A comforting, easy-to-make soup ready in 45 minutes.
# What You'll Need:
→ Poultry
01 - 2 boneless, skinless chicken breasts (about 14 oz)
→ Vegetables & Aromatics
02 - 1 medium yellow onion, diced
03 - 2 medium carrots, peeled and sliced
04 - 2 celery stalks, sliced
05 - 3 garlic cloves, minced
→ Broth & Seasonings
06 - 6 cups low-sodium chicken broth
07 - Zest of 1 lemon
08 - 3 tablespoons fresh lemon juice
09 - 1.5 teaspoons freshly ground black pepper
10 - 1 teaspoon kosher salt, plus more to taste
11 - 1 dried bay leaf
→ Pasta
12 - 2/3 cup orzo pasta
→ Finishing
13 - 2 tablespoons fresh parsley, chopped
14 - Extra lemon wedges for serving
15 - Grated Parmesan cheese for garnish, optional
# How To Make It:
01 - In a large pot or Dutch oven, heat a splash of olive oil over medium heat. Add the diced onion, carrots, and celery; sauté for 5 minutes until softened.
02 - Stir in the minced garlic and cook for 1 minute until fragrant.
03 - Add the chicken breasts, chicken broth, lemon zest, lemon juice, black pepper, salt, and bay leaf. Bring to a gentle boil.
04 - Reduce heat, cover, and simmer for 15 to 18 minutes, or until the chicken is cooked through.
05 - Remove the chicken to a plate and shred with two forks. Discard the bay leaf.
06 - Bring the broth back to a boil. Stir in the orzo and cook uncovered for 8 to 10 minutes, or until al dente.
07 - Return the shredded chicken to the pot. Adjust seasoning with salt, pepper, or additional lemon juice as desired.
08 - Remove from heat. Stir in chopped parsley.
09 - Ladle into bowls. Garnish with extra black pepper, lemon wedges, and grated Parmesan if desired.
