Ingredients
Scale
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 8 cups chicken broth
- 1 cup orzo pasta
- 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 lemon, juiced and zested
- 2 cloves garlic, minced
- 1 tsp dried oregano
- Salt and pepper to taste
- Fresh dill, chopped (for garnish)
Instructions
- Step 1: Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes. Add garlic and cook for another minute until fragrant.
- Step 2: Add chicken broth, orzo pasta, chicken pieces, lemon juice, lemon zest, and oregano to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until chicken is cooked through and orzo is tender.
- Step 3: Season the soup with salt and pepper to taste.
- Step 4: Remove about 1 cup of the soup and use an immersion blender (or carefully transfer to a regular blender) to partially puree a portion of the soup for a creamier texture (optional). Return the pureed portion to the pot.
- Step 5: Stir in fresh dill.
- Step 6: Serve hot, garnished with extra dill if desired.
Notes
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop, adding a splash of extra chicken broth if needed to maintain a smooth consistency.
- Serve with a crusty bread for dipping, to soak up the delicious lemon-herb broth.
- For extra vibrant flavor, use fresh oregano instead of dried, adjusting the amount to taste, as fresh herbs are more potent.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American