# Ingredient List:
→ Meats
01 - 2 boneless, skinless chicken breasts (approximately 10.5 oz), cut into small pieces
→ Vegetables & Aromatics
02 - 1 medium onion, finely chopped
03 - 2 carrots, diced
04 - 2 celery stalks, diced
05 - 3 cloves garlic, minced
06 - 1 lemon, zested and juiced
07 - 2 tablespoons fresh parsley, chopped
→ Grains & Broth
08 - 3/4 cup orzo pasta
09 - 6 cups low-sodium chicken broth
→ Seasonings
10 - 1 teaspoon dried oregano
11 - 1 teaspoon dried thyme
12 - Salt and black pepper, to taste
13 - 2 tablespoons olive oil
# Directions:
01 - Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 5 minutes until vegetables are softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add chicken to the pot and cook, stirring frequently, until the pieces turn white on the outside, approximately 3 to 4 minutes.
04 - Pour in chicken broth. Add dried oregano, dried thyme, and lemon zest. Increase heat to bring to a boil, then reduce to a gentle simmer.
05 - Stir in orzo pasta and cook for 10 to 12 minutes, stirring occasionally, until orzo is tender and chicken is cooked through.
06 - Stir in lemon juice and chopped parsley. Season with salt and black pepper according to taste.
07 - Remove soup from heat and let rest for 2 to 3 minutes. Ladle into bowls and garnish with additional parsley or lemon slices if desired.
