Chicken Orzo Soup
Equipment
- 1 Large pot
- 1 Cutting board
- 1 Chef's knife
- 1 Wooden spoon
- 1 Ladle
Ingredients
- 2 tablespoons olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 2 medium carrots sliced
- 2 stalks celery sliced
- 1 pound boneless, skinless chicken breasts cubed
- 6 cups chicken broth
- 1 cup orzo pasta
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- salt and pepper to taste
- 2 tablespoons fresh parsley chopped
- 1 lemon juiced
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion, minced garlic, sliced carrots, and sliced celery to the pot, and sauté until the vegetables are tender.
- Add cubed chicken to the pot and cook until browned on all sides.
- Pour in the chicken broth and bring the mixture to a boil.
- Stir in orzo pasta, dried thyme, and dried oregano.
- Reduce heat to a simmer and cook until the orzo is tender.
- Season the soup with salt and pepper to taste.
- Stir in chopped parsley and lemon juice just before serving.
- Let the soup rest for 5 minutes before serving to enhance flavors.
Notes
When cooking the orzo, keep a close eye to ensure it does not overcook, as it can become mushy. If the soup thickens too much, add a bit more chicken broth to reach the desired consistency. For a richer flavor, consider roasting the chicken breasts beforehand. Adjust the seasoning to your taste preference by adding more lemon juice for brightness or more herbs for depth.
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