Ingredients:

  • 2 Tbsp Extra Virgin Olive Oil
  • 1 medium Yellow Onion (diced)
  • 2 medium Carrots (diced)
  • 2 stalks Celery (diced)
  • 4 cloves Garlic (minced)
  • 1 tsp Dried Thyme
  • 8 cups Low-Sodium Chicken Stock
  • 1 large Bay Leaf
  • 2 large Boneless, Skinless Chicken Breast (approx. 400 g)
  • Salt & Freshly Ground Black Pepper (To taste)
  • ¾ cup Orzo Pasta (150 g)
  • ½ cup Fresh Lemon Juice (120 ml)
  • 1 Tbsp Lemon Zest
  • 2 Tbsp Cornflour (Cornstarch) (15 g)
  • 4 Tbsp Cold Water (60 ml)
  • ¼ cup Fresh Parsley (chopped)

Instructions:

  1. Heat olive oil in the Dutch oven over medium heat. Add diced onion, carrots, and celery (the mirepoix). Cook, stirring occasionally, for 5–7 minutes until the vegetables soften but do not brown. Add the minced garlic and dried thyme. Cook for 1 minute until fragrant.
  2. Pour in the chicken stock. Add the whole chicken breasts and the bay leaf. Bring the liquid to a gentle boil, then immediately reduce heat to a low simmer. Cover partially and cook for 15 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
  3. Carefully remove the cooked chicken breasts from the broth and set them aside on a plate to cool slightly. Leave the broth simmering. Once cool enough to handle, use two forks to shred the chicken finely. Set aside. Discard the bay leaf.
  4. Increase the heat on the simmering broth. Stir in the orzo pasta. Cook uncovered for 8–10 minutes, or according to package directions, until the orzo is al dente.
  5. In a small bowl, combine the cornflour and the cold water until a smooth slurry is formed. Stir the fresh lemon juice and lemon zest into the cornflour slurry.
  6. Reduce the soup heat to the lowest possible setting—the soup must not be vigorously boiling for this step. Slowly drizzle the lemon-cornflour slurry into the soup while continuously stirring the pot. Continue to stir gently for 2–3 minutes until the broth has visibly thickened. Stir in the shredded chicken and heat through for 1 minute.
  7. Taste the soup and adjust the seasoning with salt and pepper as needed. Ladle into bowls and garnish generously with fresh chopped parsley.