Ingredients:
- 1 pound boneless, skinless chicken breasts, cut into small pieces
- 1 cup uncooked orzo pasta
- 1 onion, finely chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 6 cups low-sodium chicken broth
- 2 lemons, zested and juiced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions:
- In a large soup pot or Dutch oven, spray some non-stick cooking spray or use a small amount of oil and heat over medium-high heat.
- Add the chopped onion, carrots, and celery. Sauté for about 5 minutes, or until the vegetables are tender.
- Add the minced garlic and sauté for an additional 1-2 minutes until fragrant.
- Stir in the chicken broth, dried thyme, dried oregano, and the zest and juice of the lemons. Bring the mixture to a boil.
- Add the chicken pieces and orzo pasta to the pot. Reduce the heat to a simmer and let the soup cook for about 10-15 minutes or until the chicken is cooked through and the orzo is tender.
- Season the soup with salt and pepper to taste. Be cautious with the salt as chicken broth can already be salty.
- Serve hot, garnished with fresh parsley if desired. You can also add a few lemon slices for an extra burst of citrus flavor.