Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 large yellow onion, finely diced
  • 2 medium carrots, peeled and sliced into half-moons
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1 lb boneless skinless chicken breasts
  • 1 cup uncooked orzo pasta
  • 6 cups chicken bone broth
  • 1/4 cup freshly squeezed lemon juice
  • 1 tbsp lemon zest
  • 1 tsp dried oregano
  • 1/2 tsp turmeric
  • 1/4 cup fresh dill or parsley, chopped
  • 1 tsp salt
  • 1/2 tsp cracked black pepper

Instructions:

  1. Heat the olive oil in a large Dutch oven over medium heat. Add the onion, carrots, and celery. Sauté for 6–8 minutes until the vegetables are softened and the onions are translucent.
  2. Add the minced garlic, dried oregano, and turmeric. Stir for 1 minute until fragrant.
  3. Pour in the chicken bone broth and bring to a gentle, rolling boil. Add the whole chicken breasts and the uncooked orzo pasta to the boiling broth.
  4. Reduce heat to a simmer and cook for 10 to 12 minutes until the orzo is al dente and the chicken is opaque.
  5. Remove the chicken to a cutting board and shred with two forks. Return the shredded chicken to the pot.
  6. Stir in the lemon juice, lemon zest, and fresh herbs. Season with salt and pepper to taste and serve immediately.