30 minutes

INGREDIENTS olive oil boneless skinless breast fillets jarred minced garlic onion chicken broth orzo pasta capers lemon juice

Heat olive oil in a large pot over medium heat. Place pieces of chicken into the pot and cook until golden brown.

Add garlic and onion to the chicken and continue cooking, stirring occasionally.

Pour in the chicken broth. Cover with a lid and increase the temperature to medium-high heat to bring the liquid to a simmer.

Add the orzo pasta to the pan. Stir and bring back to a simmer, uncovered, then continue cooking until the pasta is tender.

Remove the soup from the heat and stir in the capers, lemon juice, salt, and pepper to taste. Top with parsley, shredded parmesan cheese, and green onions if desired, and serve.

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