Yield: Serves 6 | Prep Time: 10 minutes | Cook Time: 30 minutes
While orzo looks a lot like rice, it’s actually a type of pasta. It contains more protein than a similar amount of brown rice, and like other pastas, it produces a resistant starch, which is an important source of fiber. The burst of lemon flavor makes this an ideal light soup for spring.
INGREDIENTS
2 tablespoons olive oil
1 pound boneless, skinless chicken breast, cut into 1-inch cubes
Kosher salt and freshly ground black pepper
3 garlic cloves, minced
1 onion, diced
3 carrots, sliced
2 celery stalks, diced
Leaves from 1 sprig fresh rosemary, chopped, plus additional sprigs for garnish
2 bay leaves
6 cups low-sodium chicken broth
¾ cup uncooked orzo pasta
Juice of 1 lemon
Lemon wheels, for garnish
DIRECTIONS
1. In a large pot, heat the olive oil over medium heat. Season the chicken with salt and pepper. Add the chicken to the pot and cook until lightly golden, 2 to 3 minutes per side.
2. Add the garlic, onion, carrots, celery, rosemary, and bay leaves. Cook, stirring occasionally, until the vegetables are tender, 3 to 4 minutes.
3. Add the broth, increase the heat to high, and bring to a boil. Stir in the orzo. Reduce the heat to low and simmer until the orzo is tender, 10 to 12 minutes. Stir in the lemon juice.
4. Remove the bay leaves.
5. Ladle into bowls, garnish with lemon wheels and rosemary, and serve immediately.