Ingredients:

  • 1.5 lb boneless skinless chicken breast
  • 2 tbsp olive oil
  • 1 large yellow onion, chopped
  • 1 cup carrots, sliced
  • 1 cup celery, sliced
  • 8 cups (2 quarts) low sodium chicken broth or stock
  • 1 cup dried orzo pasta
  • 1 tsp dried thyme
  • 1 tbsp dried dill
  • 1 bay leaf
  • 1.5 tsp kosher salt (or to taste)
  • 1/2 tsp black pepper
  • 1/4 cup fresh lemon juice
  • 1 tbsp fresh lemon zest

Instructions:

  1. Heat olive oil in a large crockpot (used stovetop style) or Dutch oven over medium heat. Add chopped onion, carrots, and celery. Sauté for 5 minutes until softened.
  2. Add dried thyme, dried dill, bay leaf, salt, and pepper to the aromatics. Cook for 1 minute until fragrant (rapid bloom technique).
  3. Pour in the chicken broth, then add the whole chicken breasts. Increase heat to high and bring to a rapid simmer. Reduce heat and cook for 13 minutes, or until the chicken registers 165°F (74°C).
  4. Remove the cooked chicken breasts from the pot and set aside to cool slightly. Shred the chicken using two forks.
  5. Add the orzo pasta to the simmering broth and cook for 6 minutes, or according to package directions, until al dente.
  6. Turn off the heat. Remove the bay leaf. Stir the shredded chicken back into the soup.
  7. Stir in the fresh lemon juice and fresh lemon zest just before serving.