Lemon Chicken Orzo Soup
Recipe Type: Entree
Prep time:
Cook time:
Total time:
Serves: 6 servings
Ingredients
- 2 tablespoons olive oil
- 1 small onion, diced
- 4 carrots, peeled and sliced
- 4 stalks celery, chopped
- 3 cloves garlic, minced
- ½ teaspoon dried thyme
- ½ teaspoon each salt and fresh cracked black pepper
- 4 teaspoons chicken base
- 5 cups water
- 2 bay leaves
- ¾ cup uncooked orzo pasta
- 4 cups shredded chicken (or 1 rotisserie chicken, shredded)
- Juice of 1 lemon (more if desired)
- 2 tablespoons chopped fresh parsley
Instructions
- Heat olive oil in a large Dutch oven over medium heat. Add onion, carrots, celery, garlic, thyme, salt and pepper. Cook over low heat, stirring occasionally, until tender (about 5 minutes).
- Add chicken base, water, bay leaves and bring to a boil. Stir in orzo and chicken; reduce heat and simmer until orzo is tender, about 12 minutes. Stir in lemon juice and parsley. Adjust seasonings as needed and serve immediately.
Calories: 310 Fat: 8 g Carbohydrates: 30 g Sodium: 760 mg Fiber: 3 g Protein: 26 g Cholesterol: 70 mg
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