A comforting orzo soup with tender chicken, zucchini, and lemon for a bright, nourishing meal.
# Components:
→ Proteins
01 - 2 boneless, skinless chicken breasts (about 14 oz), diced
→ Vegetables
02 - 1 medium zucchini, diced
03 - 1 medium carrot, peeled and diced
04 - 1 small yellow onion, finely chopped
05 - 2 cloves garlic, minced
06 - 2 stalks celery, diced
07 - Juice and zest of 1 large lemon
08 - 2 tablespoons fresh parsley, chopped, plus extra for garnish
→ Grains and Broth
09 - 3/4 cup orzo pasta
10 - 6 cups low-sodium chicken broth
→ Seasonings
11 - 2 tablespoons olive oil
12 - 1 teaspoon dried oregano
13 - 1/2 teaspoon dried thyme
14 - Salt and freshly ground black pepper to taste
# Directions:
01 - Heat olive oil in a large pot over medium heat. Add onion, carrot, and celery. Sauté for 4 to 5 minutes until vegetables are softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add diced chicken and season with salt, pepper, oregano, and thyme. Cook while stirring for 3 to 4 minutes until chicken is opaque on all sides.
04 - Pour in chicken broth and bring to a gentle boil over medium-high heat.
05 - Add orzo and zucchini. Reduce heat to low and simmer for 10 to 12 minutes, stirring occasionally, until orzo reaches al dente texture and chicken is cooked through.
06 - Stir in lemon juice, lemon zest, and half of the chopped parsley. Taste and adjust seasoning as needed.
07 - Ladle soup into bowls. Garnish with remaining parsley and additional lemon slices if desired. Serve immediately while hot.
