Description
A comforting and creamy soup with tender chicken, orzo pasta, and a bright lemon flavor.
Ingredients
Scale
For the Crust:
- 1 lb boneless, skinless chicken breasts
- 1 cup orzo pasta
- 4 cups chicken broth
- 1 cup heavy cream
- 1 lemon, juiced and zested
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 tsp dried thyme
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
1. Prepare the Crust:
- Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery. Cook until softened, about 5 minutes.
- Add garlic and thyme, cooking for another minute until fragrant.
- Pour in chicken broth and bring to a boil. Add chicken breasts and simmer for 15-20 minutes until cooked through. Remove chicken and shred.
- Stir in orzo and cook for 8-10 minutes until tender.
- Return shredded chicken to the pot. Stir in heavy cream, lemon juice, and zest. Simmer for 5 minutes.
- Season with salt and pepper to taste. Serve warm.
Notes
You can customize the seasonings to taste.