Ingredients
2 tbsp olive oil
1 medium onion, diced
2 carrots, peeled and diced
2 celery stalks, diced
3 cloves garlic, minced
6 cups chicken broth
1 cup orzo pasta
2 cups cooked shredded chicken
Zest of 1 lemon
Juice of 1 lemon
Salt and pepper, to taste
Fresh parsley or dill, for garnish
Instructions
1. Heat olive oil in a large pot over medium heat. Sauté onion, carrots, and celery for 5–6 minutes.
2. Add minced garlic and cook another 30 seconds until fragrant.
3. Pour in chicken broth and bring to a simmer.
4. Stir in orzo pasta and cook for 8–10 minutes or until al dente.
5. Add shredded chicken, lemon zest, and lemon juice. Stir well.
6. Simmer for 2–3 minutes, taste and adjust salt and pepper.
7. Serve hot, garnished with fresh parsley or dill.
Notes
Store leftovers in the fridge for up to 3 days.
Add extra broth when reheating if needed.
For a creamy version, stir in a splash of cream or coconut milk at the end.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 3g
- Sodium: 680mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 65mg