1 tablespoon olive oil 1 small onion 1 cup diced carrots 1/2 cup diced celery 3 cloves garlic 8 cups chicken broth 2 large chicken breasts 4 sprigs fresh thyme 1 dried bay leaf 1 teaspoon kosher salt ½ teaspoon ground black pepper 1 cup orzo pasta 1 lemon
In a large soup pot, over medium heat, add the oil, onion, carrots, celery, and garlic. Cook and stir until the veggies are softened.
Increase the stove heat to high. Add the chicken broth, raw chicken breasts, thyme sprigs, bay leaf, kosher salt, and black pepper. Bring to a boil.
Once boiling, cover the pot with a lid, and reduce the heat to medium-low. Let it simmer for 15-20 minutes.
Remove the chicken from the pot to a plate and shred it with two forks. Add the shredded chicken and dry orzo pasta into the soup.
Cook the soup until the orzo pasta is cooked through to your preferred al dente or softer texture. About 10 minutes. Stir the soup occasionally.
Stir in the fresh lemon juice. Remove the thyme sprigs and bay leaf before serving.
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