A easy, low-effort soup of chicken and veggies, with lemon. Goes great with Orzo.
The tl;dr is: Cook your chicken, cook your veggies, combine in pot, add water/broth, cook. Season and serve with Orzo.
- Veggies
- 1 bunch of carrots
- 1 bunch of celery
- 1 white onion
- Optionally, 1 jalapeno
- 1 dill bunch
- 1.5 lbs of chicken breast, or more/less as desired
- 1 qrt cream / heavy cream
- 1 lbs Orzo pasta
- Optionally, 1 box of chicken stock
🐔Chicken Prep The chicken works best when pulled; either via boiling or using an instapot, pulling apart with forks. I highly recommend using an instapot. Save the water from the boiling or instapot to use in the soup.
- Start cooking your chicken:
- Place chicken breast in Instapot, cover with water.
- Turn on, choose "Chicken" setting on Instapot.
- Once Instapot is done, leave for 10min to do natural release, before depressuring.
- Using forks, pull apart chicken. Save water to add to soup later.
- While chicken cooks, prep your veggies:
- Dice your onion into small bite-sized pieces.
- Dice an equal amount of both carrots and celery to match the amount of onion you have.
- Optionally, slice jalapeno in half, use a spoon to remove seeds, then dice into small bite-sized chunks.
- Thinly dice fresh dill, around 1tbsp worth, set aside for end.
- Cooking pot
- In a dutch oven, add 1 tbpsn olive oil, heat on medium heat.
- Once pot and oil is warm, add veggies. Stir occasionally for about 10min, when veggies are bright and colorful.
- Add in the pulled chicken breast, the instapot/boiled water, and fill the remainder of the pot with chicken brother or water.
- Bring to boil.
- Reduce heat to low, cover for 20min.
- Cook Orzo in separate pot according to instructions.
- Once soup is done, season to taste:
- Thicken soup using cream to desired flavor and texture.
- Add lemon juice as desired. I find you need WAY more than you'd expect.
- Add diced dill, as desired.
- Add salt, pepper, msg as desired.
Serve in bowl with a scoup of Orzo.