Lemon Chicken Orzo Soup
- 1 ½ Pounds Boneless Skinless Chicken Breast
- 1 Teaspoon Kosher Salt, Plus More for Seasoning
- ¼ Teaspoon Black Pepper, Plus More for Seasoning
- 2 Tablespoons Olive Oil, Divided
- 1 Cup Diced Yellow Onion, ½-Inch Dice
- 1 Cup Sliced Leeks, White and Light Green Parts, Quartered Lengthwise, Then Cut ⅛-Inch Thick
- 1 Cup Sliced Celery, ¼-Inch Thick Slices
- 1 Cup Sliced Carrots, ¼-Inch Thick Slices
- 2 Teaspoons Minced Garlic
- 2 Teaspoon Chopped Sage
- 1 Teaspoon Chopped Thyme, or ½ Teaspoon Dried Thyme
- 1 Teaspoon Lemon Zest
- 64 Ounces Unsalted Chicken Broth , or Stock, 8 Cups
- 1 Cup Dried Orzo
- 2 Tablespoons Lemon Juice, Plus Lemon Wedges for Serving
- 1 Tablespoon Chopped Parsley
- 1 Tablespoon Thinly Sliced Basil Leaves
- Season Chicken Breasts on Both Sides With Salt and Pepper.
- Heat A Large Pot or Dutch Oven Over Medium Heat. Add 1 Tablespoon Olive Oil, Once Hot at The Chicken. Cook for 3 To 4 Minutes, Or Until The Surface Lightly Browns. Flip and Cook for Another 3 Minutes. Transfer Chicken to A Plate.
- Add 1 Tablespoon Olive Oil to The Pot. Once Hot, Add The Onion, Leeks, Celery, and Carrots. Sauté and Cook for 3 Minutes or Until The Vegetables are Lightly Browned.
- Add The Garlic, Sage, Thyme, Lemon Zest, and Salt, and Pepper, Sauté for 30 Seconds.
- Add The Chicken and Chicken Broth to The Pot. Bring The Broth to A Boil, Cover The Pot and Reduce to A Simmer Over Low Heat. After 10 Minutes, Flip The Chicken Over and Adjust Heat As Needed. Cover and Cook Until The Internal Temperature Reaches 160 to 165ºf (71 To 74ºc), About 5 to 10 Minutes.
- Turn Off The Heat and Remove The Chicken from The Pot. Once The Chicken is Cool Enough to Handle, Shred Into Smaller Pieces, and Then Set Aside.
- Bring The Broth to A Boil and Then Add The Orzo. Stir and Cook The Pasta for About 7 to 8 Minutes, Or Until Tender. Turn Off The Heat.
- Add The Shredded Chicken Back to The Soup, Stir to Combine. Let It Sit in The Hot Broth for About 5 Minutes, or Until Warm.
- Stir in The Lemon Juice. Season The Soup With Salt and Pepper to Taste. If Not Eating Right Away, The Pasta May Absorb The Liquid As It Sits. Add More Chicken Broth If Needed.