Description
Bright and comforting lemon chicken orzo soup that’s simple to make and bursting with flavor.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 1 cup orzo pasta
- 6 cups chicken broth
- 2 to 3 tablespoons freshly squeezed lemon juice
- 1 medium carrot, diced
- 1 stalk celery, diced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- A handful of fresh parsley, chopped
- Salt and pepper to taste
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped carrots and celery, followed by the minced garlic. Sauté for about 5 minutes until the veggies are soft and fragrant.
- Toss in your chicken breasts and pour in the chicken broth. Bring it to a boil, then reduce the heat and let it simmer for about 20 minutes.
- Remove the chicken from the pot and shred it using two forks.
- Return the shredded chicken to the pot and add the orzo. Let everything simmer for another 10 minutes or until the orzo is al dente.
- Stir in the lemon juice and season with salt and pepper to taste.
- Ladle the soup into bowls, garnish with chopped parsley, and serve!
Notes
For added flavor, use freshly squeezed lemon juice instead of bottled. Pair with crusty bread or a mixed green salad.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 2g
- Sodium: 700mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg