Tender chicken with zucchini, orzo, and lemon come together in a bright, comforting one-pot meal.
# What You'll Need:
→ Proteins
01 - 2 boneless, skinless chicken breasts (about 14 oz), diced
→ Vegetables
02 - 1 medium zucchini, diced
03 - 1 medium carrot, peeled and diced
04 - 1 small yellow onion, finely chopped
05 - 2 cloves garlic, minced
06 - 2 stalks celery, diced
07 - Juice and zest of 1 large lemon
08 - 2 tablespoons fresh parsley, chopped, plus extra for garnish
→ Grains and Broth
09 - 3/4 cup orzo pasta
10 - 6 cups low-sodium chicken broth
→ Seasonings
11 - 2 tablespoons olive oil
12 - 1 teaspoon dried oregano
13 - 1/2 teaspoon dried thyme
14 - Salt and freshly ground black pepper to taste
# Method:
01 - Heat the olive oil in a large pot over medium heat. Add the onion, carrot, and celery, sautéing for 4 to 5 minutes until softened.
02 - Stir in the minced garlic and cook for 1 minute until fragrant.
03 - Add the diced chicken to the pot. Season with salt, pepper, oregano, and thyme. Cook while stirring for 3 to 4 minutes until the chicken turns opaque on all sides.
04 - Pour in the chicken broth and bring to a gentle boil.
05 - Add the orzo and zucchini to the pot. Reduce heat and simmer for 10 to 12 minutes, stirring occasionally, until the orzo reaches al dente texture and the chicken is cooked through.
06 - Stir in the lemon juice, zest, and half of the fresh parsley. Taste the soup and adjust seasoning as needed.
07 - Ladle the soup into bowls and garnish with remaining parsley and extra lemon slices if desired. Serve hot.
