Ingredients
Equipment
Method
- In a large pot or Dutch oven, heat the olive oil and butter over medium heat.
- Add the onion, carrots, and celery and cook until softened, about 5-7 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Add the chicken to the pot and cook until browned on all sides. Season with salt, pepper, and dried thyme.
- Pour in the vegetable broth, scraping up any browned bits from the bottom of the pot. Bring the soup to a boil, then reduce the heat and simmer for 15-20 minutes, or until the chicken is cooked through and tender.
- Add the orzo pasta to the soup and continue to simmer for another 8-10 minutes, or until the orzo is cooked al dente.
- Remove the pot from the heat and stir in the lemon juice, lemon zest, and heavy cream. Taste and adjust seasoning as needed.
- Ladle the soup into bowls and garnish with fresh parsley. Serve immediately.
Notes
For a lighter option, use half-and-half or plain Greek yogurt instead of heavy cream. Add other vegetables like spinach, kale, or mushrooms during the last few minutes of cooking. This soup is even better the next day! Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in a saucepan or microwave until heated through.