Description
A bright and comforting soup featuring tender chicken, silky orzo pasta, and a zesty lemon finish. Perfect for chilly days or as a nourishing recovery meal.
Ingredients
Scale
- 1 lb boneless skinless chicken breasts, cubed
- 1 cup orzo pasta
- 6 cups chicken broth
- 2 tablespoons olive oil
- 1 medium carrot, diced
- 1 stalk celery, diced
- 3 cloves garlic, minced
- Juice and zest of 1 large lemon
- 1/4 cup fresh parsley, chopped
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat and sauté diced carrots and celery until softened.
- Add cubed chicken to the pot and sear until golden brown on all sides.
- Stir in minced garlic and cook for 1 minute until fragrant.
- Pour in chicken broth, bring to a boil, then reduce to a simmer for 15-20 minutes.
- Add orzo pasta to the simmering broth and cook for 8-10 minutes until al dente.
- Remove pot from heat and stir in fresh lemon juice, lemon zest, and chopped parsley.
- Season with salt and pepper to taste before serving.