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Ingredients
Scale
- 1 1/2 lbs chicken thighs or chicken breast
- 1 tbsp avocado oil
- Sea salt & ground black pepper, to taste
- 2 tbsp salted butter
- 1 large sweet onion, diced
- 2 large carrots, diced
- 3 celery sticks, diced
- 5 to 6 garlic cloves, finely minced
- 1 tbsp chopped fresh rosemary
- 1 tbsp fresh thyme
- 1 tbsp fresh oregano
- 1 1/2 tsp sea salt
- Ground black pepper, season to taste
- 2 tbsp all-purpose flour
- 1 cup white wine, such as chardonnay (or chicken broth + 2 tbsp lemon juice)
- 1/4 cup freshly squeezed lemon juice
- 6 cups chicken broth
- 1 cup orzo pasta
- 1 1/2 cups cream or half-and-half
- 1 1/2 cups grated parmesan cheese
- Zest from 2 large lemons
- 3 tbsp chopped fresh parsley
- 3 tbsp chopped fresh dill
Instructions
- Cube the chicken and set aside.
- Heat a large pot with avocado oil and sear the chicken until golden brown.
- Remove chicken and sauté onions, carrots, and celery in the same pot.
- Add minced garlic and herbs, season, and stir in flour.
- Pour in white wine and lemon juice, reducing by half.
- Return chicken and broth to the pot and let it simmer.
- Cook orzo according to package instructions, then add to the soup.
- Stir in cream, parmesan, parsley, dill, and lemon zest.
- Let stand for 30 minutes before serving with toasted bread.
Notes
Use high-quality broth and wine for enhanced flavor.
Store leftovers in an airtight container for up to 3 days.
For freezing, consider omitting the orzo to avoid mushiness.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Calories: 550
- Sugar: 4
- Sodium: 950
- Fat: 30
- Saturated Fat: 15
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 2
- Protein: 28
- Cholesterol: 100