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Chicken Breast Soup

30-Minute One-Pot Chicken Breast Soup Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 310
Ingredients Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 medium yellow onion, chopped
  • 3 medium carrots, diced
  • 3 celery stalks, sliced
  • 4 cloves garlic, minced
  • 8 cups low-sodium chicken broth
  • 1 lb boneless, skinless chicken breasts
  • 1 tsp dried thyme
  • ½ tsp dried oregano
  • 1 bay leaf
  • 1 cup dried orzo pasta
  • Juice of ½ lemon
  • Salt and black pepper
  • ¼ cup fresh parsley, chopped

Method
 

  1. Heat oil in a large pot over medium. Cook onion, carrots, and celery with a pinch of salt for 5 minutes, until softened.
  2. Add broth, garlic, thyme, oregano, and bay leaf. Add chicken, submerge, bring to a low boil, then reduce heat to a gentle simmer. Cover and poach 10 to 12 minutes.
  3. Remove chicken, let rest briefly, then shred or chop into bite-sized pieces.
  4. Stir orzo into the simmering broth and cook 8 to 10 minutes until tender.
  5. Return chicken to the pot, stir in lemon juice, season with salt and pepper, remove bay leaf. Ladle into bowls and top with parsley.

Notes

The orzo will keep absorbing liquid as the soup sits, so expect leftovers to thicken. Just add a splash of broth when you reheat. If you plan to freeze part of the batch, hold back the orzo and cook it in the reheated soup.