Ingredients
Equipment
Method
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken pieces and cook until browned on all sides. Remove chicken from the pot and set aside.
- Add chopped onion, carrots, and celery to the pot. Cook until softened, about 5-7 minutes.
- Stir in minced garlic and cook for 1 minute more until fragrant.
- Pour in chicken broth and bring to a boil. Add the orzo pasta and return the browned chicken to the pot.
- Reduce heat and simmer for 10-12 minutes, or until the orzo is cooked through and the chicken is fully cooked.
- Stir in fresh lemon juice, chopped parsley, dill, and thyme. Season with salt and black pepper to taste.
- Serve hot.
Nutrition
Notes
For a creamier soup, you can stir in a splash of heavy cream or a dollop of Greek yogurt before serving.