Ingredients

The following ingredients have 6 Servings
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • ½ cup yellow onion (diced)
  • ½ cup carrot (peeled and diced)
  • 2 sprigs celery (diced)
  • 4 cloves garlic (minced)
  • 2 tablespoons all purpose flour
  • 6 cups chicken broth (Note 1)
  • 1 pound chicken breasts (skinless and boneless)
  • 1 bay leaf
  • ½ teaspoon dried oregano
  • ½ teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • 1 cup uncooked orzo
  • 2 tablespoons fresh lemon juice + lemon zest of one lemon
  • 2 tablespoons fresh chopped parsley
  • Salt and pepper

Instruction

  • In a dutch oven, over medium high heat. Heat olive oil and melt the butter.
  • Add onion, carrot and celery, and cook for 5 minutes.
  • Add garlic, and cook for 30 seconds.
  • Add flour, stir and cook for 1 minute.
  • Pour chicken stock, add the chicken breasts, bay leaf, and dried herbs.
  • Bring to a boil, then reduce the heat and simmer covered for 15 minutes.
  • Add the orzo and cook uncovered while stirring regularly for 10 minutes (you don’t want the orzo to stick to the bottom of the pot).
  • Remove from heat, discard bay leaf, take the chicken out (and make sure it reached 165°F/74°C) and shred it then return it.
  • Stir in the lemon juice, zest, and parsley, season with salt and pepper. Taste the soup and adjust seasonings to your preference.