Description
A comforting and flavorful Lemon Chicken Soup with Orzo, perfect for any occasion.
Ingredients
Scale
- 3 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 medium carrots, sliced
- 2 celery stalks, sliced
- 8 cups chicken broth
- 1 cup uncooked orzo pasta
- 2 cups cooked chicken, shredded
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent. Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the sliced carrots and celery to the pot, cooking for another 5 minutes until they begin to soften.
- Pour in the chicken broth and bring the mixture to a boil. Once boiling, add the uncooked orzo pasta and cook according to package instructions, usually about 8-10 minutes.
- Once the orzo is cooked, stir in the shredded chicken, lemon juice, and dried oregano. Season with salt and pepper to taste.
- Remove the pot from heat and let it sit for a few minutes to allow the flavors to meld.
- Serve hot, garnished with fresh parsley and lemon wedges on the side.
Notes
- For a creamier soup, stir in 1/2 cup of heavy cream just before serving.
- To make it a vegetarian option, substitute the chicken with chickpeas and use vegetable broth instead of chicken broth.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 290
- Sugar: 2g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg