Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 large carrots, peeled and sliced into rounds
- 2 stalks celery, sliced
- 3 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts
- 8 cups chicken broth (halal)
- 1 cup uncooked orzo pasta
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1 teaspoon lemon zest
- 3 tablespoons fresh dill, chopped
- 2 tablespoons fresh parsley, chopped
- Salt and black pepper to taste
- Fresh spinach (optional)
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the diced onion, carrots, and celery. Sauté for about 5 to 7 minutes until the vegetables are soft.
- Stir in the minced garlic and cook for 1 more minute until you can smell it.
- Pour in the chicken broth and add the whole chicken breasts to the pot.
- Bring the liquid to a boil, then turn the heat down to low. Cover and simmer for 15 minutes.
- Remove the chicken breasts from the pot and place them on a plate. Let them rest for a few minutes.
- While the chicken rests, add the orzo pasta to the simmering broth. Cook for about 8 to 10 minutes or until the pasta is tender.
- While the orzo cooks, use two forks to shred the chicken into small bite-sized pieces.
- Once the orzo is done, stir the shredded chicken back into the soup.
- Turn off the heat. Stir in the lemon juice, lemon zest, fresh dill, and fresh parsley.
- Season with salt and pepper. If you want extra greens, stir in a handful of fresh spinach until it wilts.
- Serve warm in large bowls.
- Cook Time: 35 minutes