Description
A comforting and zesty lemon chicken orzo soup that’s perfect for any season.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 cup diced onion
- 1 cup diced carrots
- 1 cup diced celery
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1 cup orzo pasta
- 2 cups cooked chicken, shredded
- Juice of 2 lemons
- Zest of 1 lemon
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery. Cook until softened, about 5 minutes.
- Add garlic and cook for another minute.
- Pour in chicken broth and bring to a boil.
- Stir in orzo and cook until tender, about 8 minutes.
- Add shredded chicken, lemon juice, and lemon zest. Season with salt and pepper.
- Simmer for 5 minutes to combine flavors.
- Garnish with fresh parsley before serving.
Notes
- You can use rotisserie chicken for convenience.
- Adjust lemon juice to taste for more or less tanginess.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 50mg