Description
Warm and zesty, this Lemon Chicken Orzo Soup is a cozy hug in a bowl, perfect for chilly evenings or anytime you need comfort.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 4 cloves fresh garlic, minced
- 1 medium onion, finely chopped
- 2 medium carrots, thinly sliced
- 2 stalks celery, chopped
- 1 cup orzo pasta
- 6 cups low-sodium chicken broth
- Juice of 1 large lemon (freshly squeezed)
- 1 tsp dried thyme
- Salt and pepper to taste
Instructions
- Sauté the Aromatics: In a large pot over medium heat, add a splash of olive oil. Sauté the chopped onion, minced garlic, carrots, and celery until softened (about five minutes), stirring frequently.
- Add the Chicken: Place the boneless chicken breasts into the pot. Season generously with salt and pepper. Pour in enough chicken broth to cover the chicken completely (about six cups) and bring to a gentle boil.
- Cook the Orzo: Once boiling, add the orzo pasta and dried thyme. Reduce heat to medium-low and let it simmer for about ten minutes until both the pasta and chicken are cooked through.
- Shred the Chicken: Remove the cooked chicken from the pot and place it on a cutting board. Once cooled slightly, shred using two forks.
- Combine Everything: Return the shredded chicken back into the pot along with freshly squeezed lemon juice. Stir well to combine all ingredients.
- Serve It Up: Adjust salt and pepper as necessary before ladling into bowls. Garnish with fresh herbs if desired.
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 320
- Sugar: 2g
- Sodium: 680mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg
Keywords: - For added nutrition, consider incorporating leafy greens like spinach or kale. - Store leftovers in an airtight container in the refrigerator for up to three days; reheat gently with a splash of broth.