This delightful dish combines tender chicken, fresh vegetables, and a burst of zesty lemon flavor that warms you from the inside out.
Ingredients
Scale:
1 pound Chicken breast, boneless and skinless
2 tablespoons Olive oil
1 medium Onion, diced
2 medium Carrots, diced
2 stalks Celery, diced
3 cloves Garlic, minced
6 cups Chicken broth (homemade or low-sodium)
1 cup Orzo pasta
1/4 cup Lemon juice
1/4 cup Dill, fresh and chopped
Salt to taste
Pepper to taste
2 tablespoons Parsley, fresh and chopped (for garnish)
Instructions
In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes, until the vegetables are softened.
Add the minced garlic and cook for an additional minute, stirring frequently to avoid burning.
Pour in the chicken broth and bring the mixture to a boil. Once boiling, add the chicken breasts.
Reduce the heat to a simmer and cover the pot. Cook for 15-20 minutes, or until the chicken is fully cooked (internal temperature should reach 165°F).
Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
Add the orzo pasta and cook according to package instructions, usually about 8-10 minutes.
Stir in the lemon juice and fresh dill. Season with salt and pepper to taste.
Serve hot, garnished with chopped parsley for a fresh finish.
