Ingredients
Scale
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1 pound boneless, skinless chicken breasts
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup orzo pasta
- 1/2 cup half-and-half
- 1/4 cup fresh lemon juice
- 1/4 cup chopped fresh parsley
- 2 tablespoons chopped fresh dill
Instructions
- In a large Dutch oven, heat olive oil over medium heat. Add diced onion, carrots, and celery; sauté until softened (8-10 minutes).
- Stir in minced garlic; cook for 1 more minute until fragrant.
- Pour in chicken broth; add raw chicken breasts, salt, and pepper. Bring to a boil, then reduce heat to low. Simmer for 15-20 minutes until chicken is cooked through.
- Remove chicken from the pot; shred using two forks.
- Increase heat to medium-high; bring broth back to a boil. Stir in orzo; cook according to package directions (7-9 minutes) until al dente.
- Lower heat; stir in shredded chicken, half-and-half, lemon juice, parsley, and dill. Heat gently for 2-3 minutes without boiling.
- Taste and adjust seasoning as needed before serving.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Dish, Soup
- Method: Simmering
- Cuisine: American, Comfort Food
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 350
- Sugar: 3g
- Sodium: 680mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 75mg