Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 large onion, chopped (approx. 1 cup, 150g)
  • 2 carrots, peeled and chopped (approx. 1 cup, 120g)
  • 2 celery stalks, chopped (approx. 1 cup, 100g)
  • 2 cloves garlic, minced
  • 8 cups chicken broth (2 litres)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1 bay leaf
  • 1 pound boneless, skinless chicken breasts (450g)
  • 1 cup orzo pasta (100g)
  • 1/2 cup chopped fresh parsley
  • Juice of 1/2 lemon
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Heat olive oil in a large pot. Add onion, carrots, and celery. Sauté until softened, about 5 minutes. Add garlic and cook for 1 minute more.
  2. Pour in chicken broth. Add thyme, rosemary, and bay leaf. Bring to a simmer.
  3. Gently place chicken breasts into the simmering broth. Cook until chicken is cooked through (internal temperature reaches 165°F/74°C), about 15-20 minutes.
  4. Remove chicken from the pot and shred with two forks.
  5. Add orzo pasta to the simmering broth. Cook according to package directions (usually about 8-10 minutes), or until al dente.
  6. Return shredded chicken to the pot. Stir in fresh parsley and lemon juice. Season with salt and pepper to taste.
  7. Remove bay leaf before serving. Ladle into bowls and enjoy this chicken orzo soup!