Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 large onion, chopped (about 1 cup/150g)
  • 2 carrots, peeled and chopped (about 1 cup/120g)
  • 2 celery stalks, chopped (about 1 cup/100g)
  • 3 cloves garlic, minced
  • 8 cups chicken broth (1.9 liters)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper, to taste
  • 1 pound boneless, skinless chicken breasts (450g)
  • 1 cup orzo pasta (100g)
  • 1/2 cup freshly squeezed lemon juice (120 ml)
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh dill

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes. Add garlic and cook for another minute until fragrant.
  2. Pour in chicken broth, add thyme, oregano, and red pepper flakes (if using). Season with salt and pepper. Bring to a simmer.
  3. Gently place chicken breasts into the simmering broth. Reduce heat to low, cover, and simmer until chicken is cooked through, about 15-20 minutes (internal temperature reaches 165°F/74°C).
  4. Remove chicken from the pot and shred with two forks.
  5. Add orzo pasta to the simmering broth and cook according to package directions (usually about 8-10 minutes) until al dente.
  6. Stir in shredded chicken, lemon juice, parsley, and dill. Taste and adjust seasoning as needed.
  7. Ladle lemon chicken soup into bowls and serve immediately.