Ingredients:

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 6 cups chicken broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • Salt and pepper, to taste
  • 2 cups cooked, shredded chicken breast
  • 1 cup orzo pasta
  • 1 cup frozen peas
  • 2 tablespoons fresh lemon juice
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Heat olive oil in the pot over medium heat.
  2. Add the diced onion, carrots, and celery. Sauté until softened, about 5-7 minutes.
  3. Stir in the minced garlic and cook for an additional minute until fragrant.
  4. Pour in the chicken broth and add thyme and oregano. Season with salt and pepper to taste. Bring to a boil.
  5. Add orzo pasta to the boiling broth. Cook for 8-10 minutes or until al dente.
  6. Once the orzo is cooked, stir in the cooked chicken and frozen peas. Let simmer for 5 minutes until heated through.
  7. Stir in fresh lemon juice for a burst of brightness. Taste and adjust seasoning if necessary.
  8. Ladle soup into bowls and garnish with chopped parsley.