Ingredients:
- 2 Tbsp Extra Virgin Olive Oil
- 1 large Yellow Onion, diced finely
- 2 medium Carrots, peeled and diced
- 2 stalks Celery, diced
- 4 cloves Garlic, minced
- 1 tsp Dried Thyme
- 1/2 tsp Kosher Salt
- 1/4 tsp Freshly Ground Black Pepper
- 5 L Low-Sodium Chicken Stock
- 2 Boneless, Skinless Chicken Breasts or Thighs (approx. 400 g)
- 1 Bay Leaf
- 1 large piece Parmesan Rind (Optional)
- 180 g Orzo Pasta
- 2 Tbsp Fresh Lemon Juice
- 1/2 cup Fresh Flat-Leaf Parsley, chopped finely
- 1/4 cup Fresh Dill, chopped (Optional)
Instructions:
- Heat the olive oil in the stock pot over medium heat. Add the diced onion, carrots, and celery (the Mirepoix). Sauté for 8–10 minutes until the vegetables are tender and the onions are translucent. Do not let them brown.
- Stir in the minced garlic and dried thyme. Cook for 1 minute until fragrant. Season lightly with salt and pepper.
- Place the chicken pieces, bay leaf, and optional Parmesan rind into the pot. Pour in the 1.5 L of chicken stock.
- Increase the heat to high until the liquid begins to boil, then immediately reduce the heat to maintain a gentle simmer. Cook uncovered for 15–20 minutes, or until the chicken is cooked through.
- Carefully remove the cooked chicken, bay leaf, and Parmesan rind from the pot. Set the chicken aside on a cutting board to cool slightly. Discard the bay leaf and rind.
- Bring the enriched broth back up to a steady simmer. Add the orzo pasta, stirring immediately to prevent sticking. Cook according to package instructions (usually 8–10 minutes), stirring occasionally.
- While the orzo cooks, use two forks to shred the cooked chicken into bite-sized pieces.
- Once the orzo is al dente, return the shredded chicken to the pot. Stir well and heat through for 1-2 minutes.
- Remove the pot from the heat. Stir in the fresh lemon juice, chopped parsley, and dill (if using).
- Taste the Orzo Chicken Soup. Adjust the final seasoning with extra salt and pepper as needed. Serve immediately.