Ingredients:
2 tbsp olive oil
1 medium onion, diced
2 medium carrots, peeled and diced
2 celery stalks, diced
3 cloves garlic, minced
6 cups chicken broth
1 ½ cups cooked, shredded chicken (rotisserie chicken works great)
1 cup orzo pasta
1 tsp dried thyme
1 bay leaf
Salt and pepper, to taste
2 tbsp fresh lemon juice (more to taste)
Zest of 1 lemon
Fresh parsley or dill for garnish
Instructions:
1. Sauté Vegetables:
In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery. Sauté for about 5-7 minutes, until the vegetables are softened and the onion is translucent. Add the garlic and cook for another minute.
2. Add Broth and Seasonings:
Pour in the chicken broth, then add the shredded chicken, thyme, bay leaf, salt, and pepper. Bring the soup to a boil, then reduce the heat to a simmer and cook for 10-15 minutes to allow the flavors to blend.
3. Cook the Orzo:
Add the orzo pasta to the pot and cook according to the package instructions (about 8-10 minutes), stirring occasionally to prevent it from sticking to the bottom.
4. Add Lemon and Adjust Seasoning:
Once the orzo is cooked, remove the soup from heat. Stir in the fresh lemon juice and zest. Taste and adjust seasoning with more salt, pepper, or lemon juice, if desired.
5. Serve and Garnish:
Ladle the soup into bowls and garnish with fresh parsley or dill for a burst of color and flavor.
This Lemon Chicken Orzo Soup is hearty, tangy, and perfect for soothing comfort on a cold day. Enjoy!
