Linda's Lemony Chicken & Orzo Soup

• 2 tablespoons Olive oil
• 1.5 pounds Boneless, skinless chicken breasts
• 1 Yellow onion, large, diced
• 2 Carrots, medium, peeled and diced
• 2 Celery stalks, diced
• 4 cloves Garlic, minced
• 8 cups Chicken broth, low sodium
• 1 teaspoon Dried oregano
• 0.5 teaspoon Dried thyme
• 1 Bay leaf
• 1 cup Orzo pasta
• 0.25 cup Fresh lemon juice
• 0.25 cup Fresh parsley, chopped
• Salt, to taste
• Black pepper, to taste

1. 1

   Heat the olive oil in a large pot or Dutch oven over medium-high heat until it shimmers. Add the chicken breasts and cook for about 5-7 minutes per side, until they are golden brown and mostly cooked through. Transfer the chicken to a plate and shred it when cool enough to handle.

2. 2

   Add the diced onion, carrots, and celery to the pot. Sauté for 8-10 minutes, stirring occasionally, until the vegetables soften and the onion turns translucent.

3. 3

   Stir in the minced garlic, oregano, and thyme. Cook for another minute, until the garlic is fragrant – watch out for burning the garlic, it turns bitter fast!

4. 4

   Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Add the bay leaf and bring the soup to a gentle boil, then reduce heat to a simmer, cover, and cook for 15 minutes, allowing the flavors to meld.

5. 5

   Stir in the orzo pasta. Continue to simmer, uncovered, for another 8-10 minutes, or until the orzo is tender but still has a slight bite. Keep an eye on the orzo; it can quickly absorb all the broth.

6. 6

   Return the shredded chicken to the pot. Stir in the fresh lemon juice and chopped parsley. Season with salt and pepper to taste. Remove the bay leaf before serving. The soup should have a bright, clean aroma.

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