Ingredients
Equipment
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until softened.
- Add the minced garlic and cook for 1 more minute until fragrant.
- Pour in the chicken broth and bring to a simmer. Season the chicken breasts with salt and pepper, then add them to the pot.
- Reduce heat to low, cover, and gently simmer for 15-20 minutes, or until the chicken is cooked through and no longer pink inside.
- Carefully remove the chicken from the pot and place it on a cutting board. Use two forks to shred the chicken into bite-sized pieces.
- Return the broth to a simmer and stir in the uncooked orzo. Cook for 8-10 minutes, or until the orzo is al dente, stirring occasionally to prevent sticking.
- Turn off the heat. Stir the shredded chicken back into the soup, along with the fresh lemon juice, lemon zest, chopped dill, and parsley.
- Taste the soup and season with additional salt and pepper as needed. Serve immediately.
Notes
For a creamier soup, temper 2 egg yolks with a cup of hot broth, then stir the mixture back into the soup at the end (with the heat off).
To prevent mushy orzo in leftovers, cook the orzo separately and add it to individual bowls when serving.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
To prevent mushy orzo in leftovers, cook the orzo separately and add it to individual bowls when serving.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
