Ingredients
Equipment
Method
Sauté Aromatics
- Heat a 4.5-quart soup pot over medium heat. Add the olive oil and let it shimmer. Add the diced onion, sliced carrots, and diced celery. Cook, stirring occasionally, for 5–7 minutes until the vegetables begin to soften. Add the minced garlic and cook for another 30 seconds until fragrant – be careful not to burn it.
Bloom Spices
- Stir in the Italian seasoning and cook for about 1 minute more, allowing its aroma to release and deepen.
Build the Broth
- Pour in the chicken broth. Increase the heat and bring the mixture to a rolling boil.
Cook the Chicken
- Carefully add the whole chicken breasts to the boiling broth. Reduce the heat to a simmer, cover the pot, and cook until the chicken reaches an internal temperature of 160°F (use an instant-read thermometer). This usually takes about 10-15 minutes, depending on thickness.
Rest the Chicken
- Once cooked, use tongs to carefully transfer the chicken breasts to a clean plate or cutting board. Cover them loosely and let them rest for 5 minutes. This crucial step allows the juices to redistribute, ensuring the chicken is incredibly moist and tender.
Cook the Orzo
- While the chicken rests, stir the uncooked orzo pasta into the simmering broth. Cook according to package directions, typically 8–10 minutes, stirring occasionally to prevent sticking, until the orzo is al dente (tender but still has a slight bite).
Add Lemon Brightness
- Stir in the freshly squeezed lemon juice and lemon zest. This is done at the end to preserve the vibrant citrus flavor.
Shred and Combine
- Shred the rested chicken using two forks or by hand into bite-sized pieces. Return the shredded chicken to the pot. Let it simmer gently for another 2-3 minutes to heat through.
Season and Serve
- Taste the soup and season with salt and black pepper as needed. Ladle the one-pot soup into bowls and garnish generously with fresh chopped parsley and dill.
Notes
This recipe is fantastic as is, but we can delve deeper into what makes it shine and address common questions. Always taste your soup before serving! Adjust salt, pepper, and even lemon juice to your preference. For a quicker option, use about 3 cups of shredded rotisserie chicken and add it in the shredding step. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Gently reheat on the stovetop over medium-low heat, adding a splash of extra chicken broth or water if the soup has thickened too much.