Ingredients
Equipment
Method
Sauté Aromatics
- Heat a 4.5-quart soup pot over medium heat. Add the olive oil and let it heat until it shimmers. Add the diced onion, thinly sliced carrots, and diced celery. Sauté for about 5–7 minutes, stirring occasionally, until the vegetables begin to soften. Stir in the minced garlic and cook for 30 seconds more until fragrant.
Bloom Spices
- Add the Italian seasoning to the pot. Stir constantly for another minute.
Simmer Chicken
- Pour in the chicken broth (and water, if using). Increase heat to bring to a boil. Add the whole boneless, skinless chicken breasts. Once boiling, reduce heat to a gentle simmer and cook until the chicken reaches an internal temperature of 160°F.
Rest & Shred Chicken
- Carefully transfer the cooked chicken breasts to a plate or bowl. Loosely cover and let rest for 5 minutes.
Cook Orzo
- While the chicken rests, stir the uncooked orzo pasta into the simmering broth. Cook for 8–10 minutes, stirring occasionally, until tender but al dente.
Add Brightness
- Stir in the fresh lemon juice and lemon zest.
Finish & Combine
- Shred the rested chicken using two forks. Return the shredded chicken to the pot. Simmer for a few more minutes to heat through.
Season & Serve
- Taste the soup and season with salt and freshly ground black pepper as needed. Ladle into bowls and garnish generously with chopped fresh parsley and dill.
Notes
Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. The orzo may absorb more liquid upon standing, making the soup thicker. Freezing is possible, but the orzo texture may soften upon reheating. For a faster meal, use rotisserie chicken. Don't rush sautéing vegetables; it builds flavor. Toasting herbs deepens flavor. Always use a thermometer for chicken safety. Taste and adjust seasoning at the end. Avoid overcooking the orzo.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.