Lemony Chicken Orzo Soup

What you need

• 1 tablespoon olive oil
• 1 pound boneless skinless chicken breasts, cubed
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 4 cups low-sodium chicken broth
• 1 cup dry orzo pasta
• 1 lemon, juiced and zested
• 1/2 cup fresh dill, chopped
• Salt and white pepper to taste
• 1 cup frozen peas

The easy way

1. Heat olive oil in a large pot over medium heat; cook the chicken cubes until they reach 165°F.
2. Add onion and garlic, sautéing until soft; pour in broth and bring to a boil.
3. Stir in orzo pasta and peas; simmer for 8-10 minutes until pasta is al dente.
4. Remove from heat and stir in lemon juice, zest, and fresh dill; season with salt and white pepper.
5. Serve warm or refrigerate leftovers promptly, noting that the orzo will continue to absorb liquid.

Use your senses. Times are guardrails. Look for the color, texture, and doneness cues in the steps, and refrigerate perishable leftovers promptly.