Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts
  • 8 cups (1.9 liters) chicken broth (low sodium preferred)
  • 1 tbsp (15ml) olive oil
  • 1 medium onion, chopped (about 1 cup)
  • 2 carrots, peeled and chopped (about 1 cup)
  • 2 celery stalks, chopped (about 1 cup)
  • 2 cloves garlic, minced
  • 1 tsp dried thyme
  • 1/2 tsp dried rosemary
  • 1 bay leaf
  • Salt and freshly ground black pepper to taste
  • 1 cup (170g) orzo pasta
  • 1/2 cup (120ml) lemon juice, freshly squeezed (from about 2-3 lemons)
  • 1/4 cup (60ml) heavy cream (optional, for added richness)
  • 1/4 cup (approximately 15g) fresh parsley, chopped
  • 1/4 cup (approximately 15g) fresh dill, chopped
  • Lemon wedges, for serving (optional)
  • Parmesan cheese, grated for serving (optional)

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery and sauté until softened, about 5-7 minutes. Add garlic, thyme, and rosemary and cook for another minute until fragrant.
  2. Add chicken broth, bay leaf, salt, and pepper to the pot. Bring to a simmer. Gently add chicken breasts. Reduce heat to low, cover, and simmer until chicken is cooked through, about 15-20 minutes (internal temperature reaches 165°F/74°C).
  3. Remove chicken from the pot and set aside to cool slightly. Shred the chicken with two forks.
  4. While chicken is cooling, add orzo pasta to the broth and cook according to package directions (usually about 8-10 minutes) or until al dente.
  5. Stir shredded chicken back into the soup. Remove bay leaf. Stir in lemon juice and heavy cream (if using). Taste and adjust seasoning with salt and pepper as needed.
  6. Ladle soup into bowls. Garnish with fresh parsley, dill, lemon wedges, and Parmesan cheese (if using). Serve immediately.