A bright, comforting brothy soup featuring tender shredded chicken, orzo pasta, zesty lemon, and plenty of freshly ground black pepper.
# What You'll Need:
→ Poultry
01 - 2 boneless skinless chicken breasts (approximately 14 ounces)
→ Vegetables & Aromatics
02 - 1 medium yellow onion, diced
03 - 2 medium carrots, peeled and sliced
04 - 2 celery stalks, sliced
05 - 3 garlic cloves, minced
→ Broth & Seasonings
06 - 6 cups low-sodium chicken broth
07 - Zest of 1 lemon
08 - Juice of 1 large lemon (about 3 tablespoons)
09 - 1.5 teaspoons freshly ground black pepper
10 - 1 teaspoon kosher salt, plus more to taste
11 - 1 dried bay leaf
→ Pasta
12 - 2/3 cup orzo pasta
→ Finishing
13 - 2 tablespoons fresh parsley, chopped
14 - Extra lemon wedges, for serving
15 - Grated Parmesan cheese, for garnish (optional)
# How To Make:
01 - Heat a splash of olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery. Sauté for 5 minutes until softened and fragrant.
02 - Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
03 - Add the chicken breasts, chicken broth, lemon zest, lemon juice, black pepper, salt, and bay leaf. Bring to a gentle boil, then reduce heat, cover, and simmer for 15-18 minutes until the chicken is cooked through.
04 - Remove the cooked chicken to a plate and shred using two forks. Discard the bay leaf from the pot.
05 - Return the broth to a boil. Stir in the orzo pasta and cook uncovered for 8-10 minutes until al dente, stirring occasionally to prevent sticking.
06 - Return the shredded chicken to the pot. Taste and adjust seasoning with additional salt, pepper, or lemon juice as desired.
07 - Remove from heat and stir in the chopped parsley. Ladle into bowls and garnish with extra black pepper, lemon wedges, and grated Parmesan if desired.
