Ingredients
Equipment
Method
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, diced carrots, and diced celery. Cook, stirring occasionally, until the vegetables have softened, about 5-7 minutes.2 tablespoons olive oil, 1 medium yellow onion, 2 medium carrots, 2 stalks celery
- Stir in the minced garlic, dried oregano, and dried thyme. Cook for another minute until fragrant, being careful not to burn the garlic.3 cloves garlic, 1 teaspoon dried oregano, 1/2 teaspoon dried thyme
- Pour in the chicken broth and add the bite-sized chicken pieces. Bring the mixture to a simmer.8 cups low-sodium chicken broth, 1 pound boneless, skinless chicken breasts or thighs
- Reduce the heat to low, cover the pot, and let it simmer for about 10-15 minutes, or until the chicken is cooked through and no longer pink inside.1 pound boneless, skinless chicken breasts or thighs
- Stir in the orzo pasta. Increase the heat slightly to bring the soup back to a gentle simmer. Cook, uncovered, stirring occasionally, for about 8-10 minutes, or until the orzo is tender and has absorbed some of the liquid, thickening the soup slightly.1 cup orzo pasta
- Remove the pot from the heat. Stir in the fresh lemon juice. This is where the soup gets its signature bright, spring-like flavor.1/4 cup fresh lemon juice
- Season the soup generously with salt and freshly ground black pepper to taste. Ladle the hot soup into bowls. Garnish with fresh chopped parsley and serve immediately with lemon wedges on the side, if desired.Salt and freshly ground black pepper, 1/4 cup fresh parsley, Lemon wedges
Notes
This soup comes together in under 45 minutes. The orzo naturally creates a creamy texture.
