This lemon chicken orzo soup is so comforting, made with wholesome ingredients including lemon, chicken and healthy vegtables!
Prep
15 min
Cook
25 min
Serves
4
Ingredients
- •4 ea Large Carrot — Peeled and sliced into quarters
- •2 tbsp Olive Oil — Can substitute with whatever your preferred cooking oil is.
- •1 ea Onion — diced
- •4 ea Celery ribs — diced
- •5 ea Garlic Clove — Minced
- •1 qt Chicken Stock
- •2 cup Water — Can use more stock or broth instead
- •2 ea Fresh Lemon Juice
- •1 lb Chicken Breast — If too thick, pound out or sice in half to make thinner. Otherwise it will delay cooking times.
- •0¾ tsp Italian Seasoning — Oregano can be used instead.
- •0 tt Kosher Salt
- •0 tt Ground black pepper
- •1 ea Lemon Zest
- •1 ea Bay Leaf
- •1 cup Orzo Pasta
- •0 tt Parsley — chopped
Steps
- 1
In a large pot, heat the oil over medium heat. Add the onion, carrots, and celery. Sauté 5 minutes and stir in the garlic. Cook an additional 1 minute.
- 2
Add the broth, 1 to 2 cups water (2 if you like more liquid), lemon juice, chicken, Italian seasoning, and salt and pepper, to taste. Add lemon zest and bay leaf, if desired. Cover the pot with a lid and simmer over medium heat for 12 minutes, or until the chicken is cooked through (be careful not to overcook)
- 3
Transfer chicken to a cutting board. Add the orzo pasta to the pot and cook 8 minutes, stirring frequently so the pasta doesn't stick to the bottom. Using a fork and knife, shred the chicken while orzo is cooking
- 4
Return the chicken to the pot and cook an additional 1 to 2 minutes, or until the pasta is cooked through.
- 5
Remove soup from heat. Stir in parsley and add lemon juice to taste (3-4 whole lemons recommended)
Ratings
No ratings yet — be the first!