Lemon Chicken Orzo Soup
Made with fresh lemon, cooked chicken, and orzo pasta, this Lemon Chicken Orzo Soup makes a hearty yet light weeknight dinner. The bright citrus broth adds an incredible pop of flavor.
Servings: 6 people
Calories: 114kcal
Ingredients
- 1 Tablespoon Unsalted Butter
- 1 Medium Onion Diced
- 4 Carrots Peeled and Diced
- 3 Celery Stalks Diced
- 3 Cloves Garlic Minced
- 1 Teaspoon Dried Thyme
- 1/2 Teaspoon Kosher Salt
- 1/2 Teaspoon Black Pepper
- 6 Cups Chicken Stock or Broth
- 3/4 Cup Orzo
- 2 Cups Cooked and Shredded Chicken Breast
- Juice of 2 Lemons
- Zest of 1 Lemon
- Fresh Parsley (for garnish)
Instructions
- In a large pot, melt the unsalted butter over medium heat. Add the onion, carrots, celery, and garlic. Saute until the vegetables are slightly softened, about 5 minutes.
- To the pot, stir in the thyme, salt and black pepper. Saute for another 1-2 minutes to allow the flavors to meld together.
- Pour in the chicken broth and bring to a boil, Reduce the heat to low and simmer for 10 minutes.
- Add the orzo pasta and simmer for another 8-10 minutes, or until the orzo is tender.
- Stir in shredded chicken, lemon juice and lemon zest. Simmer for another 5 minutes to allow the soup to warm back up and the flavors to meld together.
- Ladle the soup into bowls and garnish with fresh parsley. Enjoy!
Nutrition
Calories: 114kcal | Carbohydrates: 20g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 5mg | Sodium: 226mg | Potassium: 214mg | Fiber: 2g | Sugar: 3g | Vitamin A: 6869IU | Vitamin C: 4mg | Calcium: 30mg | Iron: 1mg