Chicken Orzo Soup
A soul-satisfying, one-pot chicken orzo soup with tender chicken, delicate orzo, fresh vegetables, and a lemony-herb broth. Hearty, comforting, and perfect for family dinners or meal prep.
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 pound boneless skinless chicken breast
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 small yellow onion diced
- 2 garlic cloves minced
- 2 carrots peeled and sliced
- 1 celery stalk sliced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 6 cups low sodium chicken broth
- 1 cup dry orzo pasta
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh parsley
Instructions
- Heat the olive oil and butter in a large Dutch oven over medium heat.
- Season the chicken with salt and pepper, then add it to the pot. Cook for 4 to 5 minutes per side until golden brown and cooked through. Remove chicken and set aside.
- In the same pot, add the diced onion, carrots, and celery. Cook for 5 minutes until softened. Stir in the garlic and cook for 1 minute until fragrant.
- Add the oregano and thyme, then stir to coat the vegetables with the herbs.
- Pour in the chicken broth and bring to a gentle boil.
- Add the orzo pasta and reduce heat to a simmer. Cook uncovered for 10 to 12 minutes until the orzo is tender, stirring occasionally.
- While the orzo is cooking, shred the cooked chicken using two forks.
- Return the shredded chicken to the pot. Stir to combine and heat through for 2 to 3 minutes.
- Finish with lemon juice and fresh parsley. Taste and adjust seasoning if needed.
- Serve hot with a side of crusty bread or a light green salad.
Nutrition
Calories: 320kcalCarbohydrates: 28gProtein: 28gFat: 12gSodium: 580mgFiber: 2g
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