Lemon Chicken Orzo Soup
Entree
Prep time:
30 mins
Total time:
50 mins
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.
NUTRITION INFORMATION
SERVES:
6 servings
CALORIES:
310
FAT:
8g
CARBOHYDRATES:
30g
SODIUM:
760mg
FIBER:
3g
PROTEIN:
26g
CHOLESTEROL:
70mg
Delicious Dietitian-Approved
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APPETIZERS/SNACKS
BREAKFAST
ENTRÉE
DESSERT
PASTA
SOUP
SALAD
SIDE
