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Per serving
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- 1
Brown the chicken
Cube the chicken into bite-sized pieces. Heat 1 tablespoon of the olive oil in a large saucepan over medium-high heat. Add the chicken and cook, stirring, for 6 to 8 minutes until no longer pink. Remove from the pan and set aside.
- 2
Sweat the vegetables
Chop the celery, carrots, and onion. Add the remaining tablespoon of olive oil to the same pan over medium-high heat. Add the vegetables along with the salt, oregano, and pepper. Cook, stirring, for 4 to 6 minutes until crisp-tender.
- 3
Build the broth
Pour in the white wine (or an extra splash of broth) and scrape up the browned bits from the bottom of the pan. Add the chicken broth, minced fresh rosemary, and the bay leaf. Bring to a boil.
- 4
Simmer the orzo
Stir in the orzo. Reduce the heat, cover, and simmer for 15 to 18 minutes, stirring occasionally, until the orzo is tender.
- 5
Finish and serve
Return the chicken to the pan and heat through. Stir in the lemon zest and lemon juice and remove the bay leaf. Ladle into bowls and top with minced fresh parsley if you have it.
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Mediterranean Chicken Orzo Soup
Created by: CleanPlateClub
Ingredients
- 2 tbsp olive oil
- 3/4 lb chicken breast
- 2 celery ribs
- 2 carrots
- 1 onion
- 1/2 tsp salt
- 1/2 tsp dried oregano
- 1/4 tsp black pepper
- 1/4 cup dry white wine
- 32 oz reduced-sodium chicken broth
- 1 tsp fresh rosemary
- 1 bay leaf
- 1 cup whole wheat orzo
- 1 tsp lemon zest
- 1 tbsp lemon juice
- fresh parsley, for serving
Instructions
- Brown the chickenCube the chicken into bite-sized pieces. Heat 1 tablespoon of the olive oil in a large saucepan over medium-high heat. Add the chicken and cook, stirring, for 6 to 8 minutes until no longer pink. Remove from the pan and set aside.
- Sweat the vegetablesChop the celery, carrots, and onion. Add the remaining tablespoon of olive oil to the same pan over medium-high heat. Add the vegetables along with the salt, oregano, and pepper. Cook, stirring, for 4 to 6 minutes until crisp-tender.
- Build the brothPour in the white wine (or an extra splash of broth) and scrape up the browned bits from the bottom of the pan. Add the chicken broth, minced fresh rosemary, and the bay leaf. Bring to a boil.
- Simmer the orzoStir in the orzo. Reduce the heat, cover, and simmer for 15 to 18 minutes, stirring occasionally, until the orzo is tender.
- Finish and serveReturn the chicken to the pan and heat through. Stir in the lemon zest and lemon juice and remove the bay leaf. Ladle into bowls and top with minced fresh parsley if you have it.