Description
A comforting and hearty soup featuring tender chicken, vibrant orzo, and a refreshing burst of lemon.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 8 cups chicken broth
- 1 cup orzo pasta
- 2 cups cooked chicken, shredded
- Juice of 1 lemon
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Sauté your base: In a large pot or Dutch oven, heat olive oil over medium heat. Add the onion, carrots, and celery; sauté for 5-7 minutes.
- Introduce aromatics: Stir in minced garlic and dried thyme; cook for 1 minute until fragrant.
- Simmer the broth: Pour in chicken broth, bringing the mixture to a boil.
- Cook the orzo: Add orzo pasta, cooking according to package instructions, about 8-10 minutes.
- Add chicken and lemon: Gently stir in shredded chicken and lemon juice. Season with salt and pepper.
- Garnish and serve: Ladle soup into bowls and garnish with parsley.
Notes
Taste before serving to adjust seasoning. This soup is great for meal prep and can be frozen without orzo.
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 3g
- Sodium: 750mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 50mg