A refreshing and flavorful soup with a zesty lemon kick, perfect for a light and satisfying meal.
Dice the onion, carrot, and celery into small pieces.
Uniformly diced vegetables ensure even cooking and a consistent texture.
In a large saucepan, bring the water to a boil.
Using hot water speeds up the cooking process.
Add the diced vegetables to the boiling water and cook until tender.
Simmering the vegetables gently helps retain their flavor.
Cut the chicken breast into bite-sized pieces and add to the saucepan.
Ensure the chicken is fully cooked by checking that it is no longer pink inside.
Stir in the orzo and cook until tender.
Stir occasionally to prevent the orzo from sticking to the bottom of the pan.
Season the soup with lemon juice, salt, and black pepper.
Adjust the seasoning to taste for a perfect balance of flavors.
Garnish with fresh parsley before serving.
Chop the parsley finely for a more even distribution of flavor.
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