Lemon Chicken Orzo Soup
Peel and finely chop onion and garlic.
Peel and dice carrots and wash and dice celery.
Preheat a large pot over medium heat, once hot add a splash of olive oil and then sauté onions and garlic until translucent. Add diced vegetables and stir-fry until bright (about 5 minutes).
Add chicken breasts to pot and then pour broth over everything. Add herbs either loosely or in an herb infuser.
Bring everything to a boil and once boiling, put on the lid, reduce the heat to low and cook for 10-12 minutes or until the chicken breasts are cooked through to 165F internal temperature.
Remove chicken breasts from the soup and place on a cutting board.
Add orzo to the broth and cook for about 10 minutes or until al dente.
In the meantime, take two forks and shred the chicken breasts. Once the pasta is cooked, add the chicken back into the soup to reheat for about 1 minute.
Add frozen peas (they will defrost immediately in the hot broth).
Remove the herb infuser, add lemon juice, and taste test to see if it needs more seasoning with sea salt and pepper (this will depend on how flavorful your broth was).
Serve in a bowl, sprinkle with freshly chopped parsley, and enjoy!