Description
A bright, cozy one-pot soup made with juicy chicken, zesty lemon, and tender orzo. Packed with vegetables and Mediterranean-inspired flavors, it’s perfect for chilly nights or meal prep.
Ingredients
- 1 tbsp olive oil
- 1 yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 5 garlic cloves, minced
- 1 tsp dried oregano
- ¼ tsp crushed red pepper flakes (optional)
- 6 cups low-sodium chicken broth
- 1 lb boneless, skinless chicken thighs or breasts
- ¾ cup orzo pasta
- Zest and juice of 1 lemon
- Salt and freshly ground pepper, to taste
- 2 tbsp chopped fresh dill or parsley
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5–7 minutes until softened.
- Add garlic, oregano, and red pepper flakes. Sauté for 1 minute until garlic is golden.
- Pour in chicken broth and bring to a boil. Add chicken, reduce heat, cover, and simmer for 20 minutes.
- Remove chicken, shred with two forks, and return to the pot.
- Stir in orzo and simmer uncovered for 8–10 minutes until orzo is tender.
- Add lemon zest and juice. Season with salt and pepper to taste.
- Stir in fresh dill or parsley just before serving. Serve hot.
Notes
Zest the lemon before juicing for maximum citrus flavor. For a gluten-free version, use rice or gluten-free pasta. To freeze, do so before adding orzo and cook fresh pasta when reheating.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean