Mediterranean Lemon Chicken Orzo (Print Version)
# Ingredients:
→ Soup Base
01 -
450 g chicken breasts or thighs, cut into 2.5 cm pieces
02 -
2.5 tablespoons olive oil, divided
03 -
1 medium onion, diced
04 -
3 medium carrots, peeled and diced
05 -
2 celery ribs, diced
06 -
3 garlic cloves, minced
07 -
0.5 teaspoon thyme, fresh or dried
08 -
Salt and freshly ground black pepper, to taste
09 -
1 bay leaf
10 -
75 g uncooked orzo pasta
11 -
1 sprig rosemary
12 -
1.5–2 litres chicken broth
→ Finishing Touches
13 -
Juice and zest of 2 lemons
14 -
2 tablespoons fresh parsley, finely chopped
15 -
1 tablespoon fresh dill, chopped
# Instructions:
01 -
Heat 1 tablespoon olive oil in a large stockpot over medium heat. Season the chicken pieces with salt and pepper. Add the chicken to the pot and cook until golden and cooked through, then transfer to a plate.
02 -
Add 1 tablespoon olive oil to the stockpot. Add diced onion, carrots, and celery. Cook for 4–5 minutes until the vegetables are tender. Stir in minced garlic and thyme, and cook for 1 minute until fragrant. Season with salt and pepper.
03 -
Pour in the chicken broth, return the cooked chicken to the pot, and add the bay leaf and rosemary sprig. Bring to a boil, then reduce heat and let simmer for 8–10 minutes until carrots are tender.
04 -
Stir in the uncooked orzo and simmer for 10–12 minutes, until the pasta is al dente.
05 -
Stir in lemon juice, lemon zest, chopped parsley, and dill. Drizzle with the remaining olive oil. Taste and adjust seasoning as needed. Remove bay leaf and rosemary before serving.
# Notes:
01 -
For best results, use fresh herbs and add the lemon juice at the end to preserve its bright flavour.