Ingredients
Scale
- 2 tbsp olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 6 cups chicken broth
- 2 cups cooked shredded chicken
- 1 cup orzo pasta
- Juice and zest of 1 large lemon
- 2 tbsp fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; cook until tender, about 5 minutes.
- Add garlic; cook for another minute.
- Pour in chicken broth and bring to a boil.
- Add cooked chicken and orzo; simmer until orzo is tender, about 10 minutes.
- Stir in lemon juice, zest, and herbs. Season with salt and pepper.
- Serve hot, garnished with additional parsley if desired.
Notes
- Use fresh lemon for best flavor.
- For a creamier texture, add a splash of heavy cream before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-free option: use gluten-free orzo
Nutrition
- Serving Size: 1 bowl
- Calories: 320 Kcal
- Sugar: 6g
- Sodium: 850mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg