Lemon Chicken Orzo Soup: Comforting, and Irresistibly Fresh

Scale

2 tbsp olive oil

1 medium onion, diced

2 carrots, sliced

2 celery stalks, sliced

3 garlic cloves, minced

6 cups chicken broth

2 cups cooked chicken, shredded

3/4 cup orzo pasta

1/4 cup fresh lemon juice

1 tsp lemon zest

Salt and pepper, to taste

2 tbsp fresh dill or parsley

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1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for about 5 minutes until softened.

2. Add garlic and cook for 1 minute until fragrant.

3. Pour in chicken broth and bring to a boil. Stir in shredded chicken.

4. Add orzo and cook until tender, about 10 minutes.

5. Reduce heat and stir in lemon juice, zest, and herbs.

6. Season with salt and pepper to taste. Serve hot with a sprinkle of fresh dill.

• To make ahead, store soup and orzo separately to keep pasta from becoming too soft.

• For extra creaminess, stir in a splash of heavy cream or coconut milk before serving.

• You can swap orzo for rice or ditalini pasta for texture variation.