Ingredients
1tbspolive oil
2tbspunsalted butter ,divided
2chicken breasts,boneless skinless, trimmed of fat
½tspkosher salt
¼tspblack pepper
1yellow onion,medium, diced
2carrots ,peeled and diced, medium
1celery stalk,large, diced
4garlic cloves,minced
½tspdried thyme
4cupschicken broth,reduced sodium
1½cupswater
1cuporzo pasta,dried, uncooked
1bay leaf
1fresh rosemary sprig
1fresh oregano sprig
1lemon juice
2tspfresh parsley ,minced
Preparation
Add olive oil and 1 tablespoon of butter to a large dutch oven or stockpot and heat over medium heat. Season chicken breasts on both sides with salt and pepper.
Add chicken to a dutch oven and cook for 3 to 4 minutes per side, until golden brown and cooked through. Set chicken aside on a plate.
Add remaining butter to a dutch oven, then add onion, carrots, celery, and garlic. Cook, stirring often, until soft for about 3 minutes. Stir in dried thyme.
Pour in chicken broth and water, using a wooden spoon to scrape up any browned bits in the bottom of the dutch oven. Bring to a boil.
While the soup is coming up to a boil, shred chicken using two forks. Once the soup is starting to boil, stir in shredded chicken, orzo, bay leaf, and add sprigs of rosemary and oregano.
Reduce heat and simmer for 10 to 12 minutes until orzo is tender.
Remove and discard bay leaf and rosemary or oregano sprigs. Stir in lemon juice and fresh parsley.
Taste and adjust seasonings if necessary.
