Ingredients:

  • 1 tbsp olive oil
  • 1 tbsp unsalted butter
  • 1 medium yellow onion, finely diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 bay leaf
  • 1 lb boneless, skinless chicken breast, cut into 1-inch cubes
  • 1 cup uncooked orzo pasta
  • 8 cups low-sodium chicken broth
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 2 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1/4 cup fresh parsley, chopped
  • 2 tbsp fresh dill, chopped

Instructions:

  1. Heat the olive oil and butter over medium heat. Add the onion, carrots, and celery; sauté for 5–7 minutes until onions are translucent and vegetables have softened.
  2. Stir in the garlic, oregano, and bay leaf; cook for 60 seconds until fragrant.
  3. Add the cubed chicken breast to the pot and cook for 3–4 minutes until the outer edges are opaque.
  4. Pour in the chicken broth and bring to a gentle boil.
  5. Stir in the orzo pasta, reduce heat to low, and simmer uncovered for 9–11 minutes until the orzo is tender but al dente and the broth has slightly thickened.
  6. Remove the pot from heat and stir in the fresh lemon juice, lemon zest, chopped parsley, and chopped dill.