Prep time: 15-20 minutes

Cook time: 50-60 minutes

Materials:

• 1 lb. chicken breasts (you can also use thighs)
• 1 cup orzo pasta
• 1 onion chopped
• 2 large carrots chopped
• 3 ribs of celery chopped
• 3 garlic cloves minced
• 8 cups chicken stock
• 1 tbsp. oregano
• 1/2 tsp thyme
• 1 bay leaf
• 1/4 tsp red pepper flakes
• Salt and pepper to taste
• 2 tbsp. fresh lemon juice
• 2 tbsp. olive oil

Process:

1. In a soup pot or Dutch oven over medium/ high heat, add in the olive oil along with the onion, carrots and celery.
2. Season with a pinch of salt and cook until the veggies have softened (about 3-4 minutes).
3. Add in the garlic and cook until fragrant, about 60-90 seconds.
4. Add in the chicken stock along with the chicken breasts or thighs.
5. Season with oregano, 1 bay leaf, thyme, red pepper flakes, salt and pepper.
6. Cover and simmer for 20-30 minutes or until the chicken is cooked through.
7. After the chicken is cooked, remove it and shred it.
8. Place the chicken back into the soup pot.
9. Add in the orzo and cover and simmer until the orzo is cooked, about 10-15 minutes.
10. Once orzo is cooked add in the lemon juice.
11. Remove from heat and let sit 10-15 minutes before serving.