Ingredients:

  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 stalks celery, chopped
  • 2-3 carrots, chopped
  • 2 garlic cloves, minced
  • 1 lemon, zested and juiced
  • 1 bay leaf
  • 4 cups chicken stock
  • 2 bone-in, skin-on chicken breasts
  • 1 cup uncooked orzo
  • 2 cups water
  • Coarse salt and black pepper, to taste
  • 1-2 tablespoons chopped fresh dill, for garnish

Instructions:

  1. In a large stockpot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat.
  2. Add 1 chopped onion, 2 chopped celery stalks, and 2-3 chopped carrots. Sauté until the onions are soft and translucent, about 5-7 minutes.
  3. Stir in 2 minced garlic cloves and the zest of 1 lemon. Cook for an additional minute, or until fragrant.
  4. Pour in 4 cups of chicken stock and add 2 bone-in, skin-on chicken breasts along with 1 bay leaf. Bring the soup to a strong simmer and cook until the chicken reaches 165°F (about 15-20 minutes).
  5. Transfer the cooked chicken to a cutting board and shred or chop after cooling slightly. Discard skin and bones. Set aside.
  6. Add 1 cup of uncooked orzo and 2 cups of water to the pot. Cook until the orzo is al dente, following package directions.
  7. Return the shredded chicken to the pot and simmer until heated through.
  8. Adjust seasoning with coarse salt and black pepper to taste. Garnish with fresh dill before serving.