Lemon Herb Chicken and Orzo Soup

Mediterranean · Autumn · 45 min · Serves 4 · By Lesapor Test Kitchen

Perfect for autumn evenings, this beginner-friendly Mediterranean soup pairs tender chicken with orzo pasta in a lemon-infused broth. Fresh herbs and a hint of Parmesan add depth and richness. It's a simple yet nourishing dish that's both satisfying and healthy.

Ingredients

• 2 tablespoons olive oil
• 1 pound boneless skinless chicken breast, cut into 1-inch pieces
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 6 cups low-sodium chicken broth
• 1 cup orzo pasta
• 1 lemon, zest and juice
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh dill, chopped
• 1/4 cup grated Parmesan cheese

Method

1. Heat the olive oil in a large pot over medium heat. Add the chicken pieces, season with salt and pepper, and cook until browned, about 5 minutes.
2. Add the chopped onion and minced garlic to the pot. Sauté until the onion is translucent, about 3 minutes.
3. Pour in the chicken broth and bring to a simmer. Add the orzo pasta and cook until the pasta is tender, about 10 minutes.
4. Stir in the lemon zest and juice, chopped parsley, and dill. Let the soup simmer for another 5 minutes to combine the flavors.
5. Remove the pot from the heat and stir in the grated Parmesan cheese until melted and well combined. Taste and adjust seasoning if needed.
6. Serve the soup hot, garnished with additional parsley and a lemon wedge if desired.