Ingredients

The following ingredients have 6 Servings
  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter (divided)
  • 2 chicken breasts (boneless skinless, trimmed of fat)
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 1 medium yellow onion (diced)
  • 2 medium carrots (peeled and diced)
  • 1 large celery stalk (diced)
  • 4 cloves garlic (minced)
  • ½ teaspoon dried thyme
  • 4 cups chicken broth (reduced sodium)
  • 1 ½ cups water
  • 1 cup orzo pasta (dried uncooked )
  • 1 bay leaf
  • 1 sprig fresh rosemary
  • 1 sprig fresh oregano
  • juice of 1 lemon
  • 2 teaspoons fresh parsley (minced)

Instruction

  • Add olive oil and 1 tablespoon butter to a large dutch oven or stockpot and heat over medium heat.  Season chicken breasts on both sides with salt and pepper.  Add chicken to dutch oven and cook 3-4 minutes per side, until golden brown and cooked through.  Set chicken aside on a plate.
  • Add remaining butter to dutch oven, then add onion, carrots, celery and garlic.  Cook, stirring often, until soft, about 3 minutes.  Stir in dried thyme.
  • Pour in chicken broth and water, using a wooden spoon to scrape up any browned bits in the bottom of the dutch oven.  Bring to a boil.
  • While soup is coming up to a boil, shred chicken using two forks.  Once soup is starting to boil, stir in shredded chicken, orzo, bay leaf and add sprigs of rosemary and oregano.  Reduce heat and simmer 10-12 minutes, until orzo is tender.
  • Remove and discard bay leaf and rosemary/oregano sprigs.  Stir in lemon juice and fresh parsley.  Taste and adjust seasonings if necessary.