Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 medium yellow onion, diced (approx. 1 cup / 150g)
  • 2 cloves garlic, minced
  • 3 medium carrots, peeled and sliced (approx. 1 1/2 cups / 200g)
  • 3 celery stalks, sliced (approx. 1 1/2 cups / 150g)
  • 6 cups (1.4 liters) low-sodium chicken broth
  • 1 ½ cups (250g) cooked shredded chicken (rotisserie or poached)
  • 1 cup (190g) orzo pasta
  • Juice of 2 lemons (about ¼ cup / 60 ml)
  • Zest of 1 lemon (optional, for extra zing)
  • 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
  • Salt and freshly ground black pepper, to taste
  • Fresh parsley or dill, chopped, for garnish

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery. Cook, stirring occasionally, until softened. Add minced garlic and cook until fragrant.
  2. Pour in chicken broth and add dried thyme. Bring to a boil, then reduce heat to a simmer.
  3. Add orzo pasta to the simmering broth. Cook until orzo is tender.
  4. Stir in shredded chicken, lemon juice, and lemon zest (if using). Heat through.
  5. Season with salt and pepper to taste. Ladle soup into bowls and garnish with fresh parsley or dill.