Ingredients
- 1 tablespoon olive oil
- 1 medium onion chopped
- 2 medium carrots peeled and sliced
- 2 celery ribs sliced
- 3 cloves garlic minced
- 8 cups chicken broth
- 1 pound boneless skinless chicken breasts
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 cup uncooked orzo pasta
- 2 tablespoons lemon juice optional
- 2 tablespoons chopped fresh parsley
Instructions
- In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery. Cook until softened, about 5 minutes.
- Add minced garlic and cook for 1 minute, until fragrant.
- Pour in chicken broth. Add chicken breasts and dried thyme. Season with salt and pepper.
- Bring to a boil. Reduce heat to low, cover, and simmer until chicken is cooked through, about 15-20 minutes.
- Remove chicken from pot. Shred it with two forks.
- Add orzo pasta to the pot.
- Cook until orzo is tender, about 8-10 minutes, stirring occasionally to ensure it does not stick to the bottom of the pot.
- Add the chicken back to the pot and continue cooking for 2 minutes. Stir in the lemon juice and chopped fresh parsley. Taste and adjust the seasoning if necessary.
