Ingredients:

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 1 large carrot, diced
  • 1 rib celery, diced
  • 4 cups chicken broth
  • 1 cup water
  • 2 boneless, skinless chicken breasts
  • Salt and pepper, to taste
  • 1 cup orzo pasta
  • 1 large lemon, zested and juiced
  • 1 teaspoon dried thyme
  • Fresh parsley, for garnish

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add diced onion, carrot, and celery. Sauté until soft and translucent (about 5 minutes).
  2. Stir in minced garlic and sauté for an additional minute until fragrant.
  3. Season chicken breasts with salt and pepper. Nestle chicken into the vegetable mixture. Pour in chicken broth and water. Bring to a gentle simmer.
  4. Cook until chicken is fully cooked (about 15-20 minutes), and reaches an internal temperature of 165°F (75°C).
  5. Transfer the chicken to a plate and shred it using two forks once cool enough to handle.
  6. Stir orzo into the pot and cook for about 8-10 minutes until tender.
  7. Return shredded chicken to the pot along with lemon juice, zest, and thyme. Stir to combine.
  8. Adjust seasoning with salt and pepper, garnish with parsley, and ladle into bowls.