Ingredients
Scale
- 1 lb (450 g) boneless, skinless chicken breasts or thighs
- 1 cup (200 g) orzo pasta
- 4 cups (950 ml) chicken broth
- 1 large lemon, zested and juiced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 cup (120 g) chopped carrots
- 1 cup (120 g) chopped celery
- Salt and freshly ground black pepper to taste
- Fresh parsley and additional lemon slices for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add chicken and cook until browned and cooked through, about 6-8 minutes. Remove and set aside.
- In the same pot, add garlic, carrots, and celery; sauté until vegetables are tender, about 5 minutes.
- Pour in chicken broth, bring to a boil, then add orzo pasta. Cook according to package instructions, about 8-10 minutes.
- Meanwhile, shred cooked chicken and add back to the soup. Stir in lemon zest and juice. Season with salt and pepper.
- Simmer for another 5 minutes to meld flavors. Garnish with chopped parsley and lemon slices before serving.
Notes
- You can substitute cooked shredded chicken for raw if preferred.
- Add a splash of heavy cream for creamier texture.
- Best enjoyed fresh but can be stored in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-free option available (use gluten-free orzo)
Nutrition
- Serving Size: 1 bowl
- Calories: 310 kcal Kcal
- Sugar: 4 g
- Sodium: 720 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 70 mg