Lemon Chicken Orzo Soup
Serves 6
5 mins prep
40 mins cook
45 mins total
This lemon chicken orzo soup is a delicious, comforting soup all made in one pot. Made from scratch in just 45 minutes, this easy recipe is pure comfort.
First, heat a dutch oven or large pot over medium heat on the stovetop with the olive oil.
When the oil starts to shimmer in the pot, add the onions, carrots and celery.
Season the vegetables with the salt and pepper and saute for 3-5 minutes until they start to soften, stirring occasionally to prevent burning.
Stir in the garlic, dried thyme and dried parsley and saute for an additional minute.
Add the chicken broth and chicken breasts and bring to boil. Cover and cook for 10-15 minutes until the chicken is cooked through to a minimum temperature of 165˚.
When the chicken is done cooking, remove it from the pot and place on a cutting board to rest.
Stir in the orzo and cook, uncovered, for 10-12 minutes until it is al dente.
While the orzo is cooking, use two forks or tongs to shred the chicken breasts into smaller pieces.
When the orzo is cooked to al dente, add back the shredded chicken to the pot, along with the fresh lemon juice and stir to combine.
Serve the soup hot with freshly grated parmesan cheese on top.
