Ingredients:

  • 2 Tbsp Extra Virgin Olive Oil
  • 1 large Yellow Onion, diced
  • 2 medium Carrots, peeled and diced
  • 2 Celery Stalks, diced
  • 4 cloves Garlic Cloves, minced
  • 1 tsp Dried Thyme
  • Kosher Salt and Black Pepper, To taste
  • 5 lbs Boneless, Skinless Chicken Breast or Thighs
  • 8 cups Good Quality Chicken Stock (Low Sodium)
  • 1 cup Water (or additional stock)
  • 2 large Bay Leaves
  • 3/4 cup Orzo Pasta
  • 2 Tbsp Fresh Lemon Juice
  • 1/4 cup Fresh Parsley, chopped
  • 2 Tbsp Fresh Dill, chopped

Instructions:

  1. Sauté Aromatics: Heat olive oil in the large stockpot over medium heat. Add the diced onion, carrots, and celery. Cook gently, stirring occasionally, for 8–10 minutes until the vegetables have softened and the onion is translucent (not browned).
  2. Add Garlic and Herbs: Stir in the minced garlic and dried thyme. Cook for 1 minute until fragrant. Season lightly with salt and pepper.
  3. Combine Liquids and Chicken: Add the chicken stock, water, and bay leaves to the pot. Increase heat to high and bring to a rolling simmer.
  4. Poach Chicken: Once simmering, gently place the chicken pieces into the broth. Reduce the heat to medium-low, cover partially, and maintain a gentle simmer for 15–20 minutes, or until the chicken is cooked through.
  5. Shred the Protein: Carefully remove the cooked chicken from the pot and set it aside to cool slightly. Leave the broth simmering. Once cool enough to handle, shred the chicken into bite-sized pieces. Discard the bay leaves from the broth.
  6. Cook the Orzo: Bring the broth back up to a gentle boil. Stir in the orzo pasta. Cook for 8–10 minutes, stirring occasionally, until the orzo is al dente.
  7. Combine and Adjust: Once the orzo is cooked, reduce the heat to low. Return the shredded chicken to the pot. Stir well to combine and heat through (1–2 minutes).
  8. Finish and Serve: Remove the pot from the heat. Stir in the fresh lemon juice, chopped parsley, and dill. Taste and adjust the seasoning with salt and pepper as needed.