Description
A comforting blend of tender chicken, zesty lemons, and hearty orzo perfect for chilly nights.
Ingredients
Scale
- 1 lb chicken breast (boneless, skinless)
- 1 cup orzo pasta
- 1 onion (chopped)
- 2 carrots (diced)
- 2 celery stalks (diced)
- 4 cups chicken broth
- 2 cups water
- 2 lemons (juiced and zested)
- 2 cloves garlic (minced)
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley (for garnish)
Instructions
- In a large pot, heat olive oil over medium heat.
- Add the chopped onion, diced carrots, and diced celery. Sauté until tender, about 5 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
- Pour in the chicken broth and water, and bring to a boil.
- Add the chicken and orzo to the pot. Cook together until the chicken is cooked through and the orzo is tender, roughly 10-12 minutes.
- Remove the chicken, shred it, and return it to the soup.
- Finally, stir in the lemon juice and zest; season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley for that finishing touch.
Notes
For a gluten-free option, substitute orzo with quinoa. This soup stores well in the fridge for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 2g
- Sodium: 800mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg