Description
A refreshing and comforting Lemon Chicken Orzo Soup that combines tender shredded chicken, nutritious vegetables, and zesty lemon flavors in a hearty chicken broth, perfect for a quick 30-minute meal.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1 cup cooked chicken breast, shredded
- 1/2 cup uncooked orzo pasta
- 2 lemons, juiced and zested
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery. Cook until vegetables are softened, about 5 minutes, stirring occasionally.
- Add Garlic: Add minced garlic to the pot and cook for another minute until fragrant, stirring frequently to prevent burning.
- Simmer Broth: Pour in the chicken broth and bring the mixture to a simmer over medium heat.
- Cook Chicken and Orzo: Add shredded chicken breast and uncooked orzo pasta to the pot. Allow it to simmer gently for about 10-12 minutes, stirring occasionally, until the orzo is tender and cooked through.
- Add Lemon and Season: Stir in fresh lemon juice and zest. Season the soup with salt and pepper to taste, adjusting according to your preference.
- Serve: Serve the soup hot, garnished with chopped fresh parsley for a burst of color and freshness.
Notes
- You can substitute the chicken breast with rotisserie chicken for convenience.
- For a gluten-free option, replace orzo with gluten-free pasta or rice.
- Adjust lemon juice amount based on your desired level of tanginess.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Add a pinch of red pepper flakes for a spicy twist.
