Lemon Chicken Orzo Soup | Easy & Delicious Comfort Food

Chop 1/2 cup of yellow onion.

Chop 2 medium garlic cloves.

Peel and chop 2 carrots.

Chop 3 stalks of celery.

Preheat a large pot over medium heat.

Add olive oil to the pot.

Add chopped onions and garlic, stir-fry for 2 minutes until translucent.

Add the other chopped vegetables and stir-fry for about 5 minutes until bright.

Place 2 small chicken breasts on top of the veggies.

Pour 8 cups of chicken broth over everything.

Add sage, thyme, and rosemary (in a herb infuser if desired).

Bring the soup to a boil, then reduce heat to low and let it simmer for 10-12 minutes until chicken is cooked to 165°F.

Remove chicken breasts and place on a cutting board.

Add 1.5 cups of orzo to the broth and let it simmer for 10 minutes.

Shred the chicken with two forks.

Return shredded chicken to the soup when the orzo is cooked.

Let the chicken simmer for 1 minute to reheat.

Add 1/2 cup of frozen peas and stir, waiting a minute for them to defrost.

Add the juice of a whole lemon to the soup and adjust seasoning with sea salt and black pepper if needed.

Add freshly chopped parsley before serving.

Equipment Needed

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