Ingredients
Vegetables
- ¾ cup onion, diced (about 1 small onion)
- 1 cup carrots, diced (about 2 medium carrots)
- 1 cup celery, diced (about 2 ribs)
- 3 cloves garlic, minced
- ¼ cup fresh chopped parsley, Italian (15 grams)
Proteins
- 1 ½ lbs boneless skinless chicken breasts (680 grams)
Liquids & Fats
- 1 ½ Tablespoons butter (20 grams)
- 1 ½ Tablespoons olive oil
- 8 cups low-sodium chicken broth (2 liters)
- 1/3 cup heavy cream, slightly warmed (80 ml)
Dry Goods & Seasonings
- 2 teaspoons chicken bouillon paste
- ½ teaspoon Italian seasoning
- ¼ teaspoon dried thyme
- ¼ teaspoon dried rosemary
- 1 cup dry orzo pasta (200 grams)
- 1 lemon, juice and zest
- Salt and pepper, to taste
Instructions
- Sauté Veggies: Heat the olive oil and butter in a large pot over medium heat. Once melted, add the diced onions, carrots, and celery. Sauté for several minutes until the vegetables are softened. Add the minced garlic and cook for an additional 30 seconds, stirring constantly to avoid burning.
- Add Chicken and Seasonings: Place the boneless skinless chicken breasts into the pot with the sautéed vegetables. Add the Italian seasoning, dried thyme, dried rosemary, and chicken broth. Stir in the chicken bouillon paste to enhance flavor. Bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes or until the chicken reaches an internal temperature of 160°F (71°C).
- Chop Chicken: Carefully remove the chicken breasts from the pot onto a plate. Cover them loosely with aluminum foil and allow to rest for a few minutes. Once rested, chop the chicken into bite-sized pieces.
- Cook Orzo: Stir the dry orzo pasta into the simmering broth. Cook for an additional 8 minutes, stirring occasionally, until the orzo is tender but not mushy.
- Finish Soup: Reduce the heat to low. Stir in the lemon juice and zest for a fresh citrus flavor, then add the slightly warmed heavy cream to make the soup creamy. Mix in the chopped fresh parsley. Return the chopped chicken to the pot and season the soup generously with salt and pepper to taste. Taste the soup and add extra chicken bouillon or seasonings if desired. Simmer gently for a couple more minutes before serving.
Notes
- You can substitute heavy cream with half-and-half for a lighter version, though the soup will be less rich.
- For extra flavor, add a pinch of crushed red pepper flakes when sautéing the garlic.
- If you prefer, use cooked rotisserie chicken instead of cooking raw chicken in the soup to reduce prep time.
- Leftovers keep well refrigerated for up to 3 days and taste great when reheated.
- This soup freezes well but may thicken upon thawing; add additional broth when reheating if needed.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
