Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 6 cups chicken broth
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup orzo pasta (or rice)
- 2 large lemons (juiced and zested)
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot, place the chicken breasts and cover with chicken broth. Bring to a gentle boil.
- Reduce heat and simmer until fully cooked (15-20 minutes). Remove chicken from the pot and let cool.
- In another pot, heat olive oil over medium heat. Add chopped onion, carrots, and celery; sauté for 5-7 minutes until softened.
- Stir in minced garlic and sauté for an additional minute until fragrant.
- Shred the cooled chicken and return it to the pot with sautéed vegetables.
- Add orzo pasta along with more chicken broth. Stir in lemon juice, zest, oregano, thyme, salt, and pepper.
- Simmer for about 10-12 minutes until the pasta is cooked through.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Boiling
- Cuisine: Greek
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 710mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 70mg