Description
Warm up with this delicious Lemon Chicken Orzo Soup, featuring tender chicken, zesty lemon, and delightful orzo pasta—perfect for any occasion.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 1 cup orzo pasta
- 2 medium carrots, chopped
- 2 stalks celery, diced
- 3 cloves garlic, minced
- Juice and zest of 1 lemon
- 4 cups low-sodium chicken broth
- 1 tsp fresh thyme (or 1/2 tsp dried)
- 1/4 cup fresh parsley, chopped
- Olive oil for sautéing
Instructions
- Sauté Your Aromatics: In a large pot over medium heat, add a splash of olive oil. Toss in chopped carrots and celery. Sauté until softened (about five minutes). Stir in minced garlic until fragrant.
- Add Chicken: Place chicken breasts into the pot with the sautéed veggies. Pour in chicken broth and bring to a simmer. Cook for about fifteen minutes until the chicken is cooked through.
- Shred the Chicken: Remove cooked chicken from the pot and shred using two forks. Return shredded chicken back to the pot along with any juices.
- Cook the Orzo: Stir in orzo pasta into the simmering soup. Cook uncovered for ten minutes until al dente, stirring occasionally.
- Add Lemon Magic: Remove from heat and mix in freshly squeezed lemon juice, lemon zest, parsley, and thyme.
- Serve It Up: Ladle soup into bowls and garnish with additional parsley or lemon zest if desired.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 2g
- Sodium: 450mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 70mg
Keywords: Swap orzo for quinoa for a gluten-free option. Add fresh spinach right before serving for extra greens. Store leftovers in an airtight container in the fridge for up to three days; add more broth when reheating if needed.