Description
A zesty and comforting Lemon Chicken Soup with Orzo, perfect for any occasion.
Ingredients
Scale
- 3 tablespoons olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 8 cups chicken broth
- 1 cup uncooked orzo pasta
- 2 cups cooked chicken, shredded
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1/4 cup fresh parsley, chopped (for garnish)
- Lemon slices (for garnish)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes, or until the vegetables are softened.
- Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- Pour in the chicken broth and bring to a boil.
- Add the uncooked orzo pasta and cook according to package instructions, usually about 8-10 minutes, until al dente.
- Stir in the shredded chicken, lemon juice, and dried oregano. Season with salt and pepper to taste. Heat through for about 2-3 minutes.
- Serve hot, garnished with fresh parsley and lemon slices.
Notes
- For a creamier soup, stir in 1/2 cup of heavy cream just before serving.
- Substitute quinoa for orzo for a gluten-free option, adjusting cooking time as needed.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 2g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg