Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 to 4 cloves garlic, minced
- 2 tablespoons flour (optional)
- 8 cups chicken broth (low sodium)
- 1 to 1.5 pounds chicken breast or thighs
- 3/4 cup orzo
- 1 lemon, juiced (plus zest if available)
- Salt and black pepper, to taste
- 1/3 cup chopped fresh parsley
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery. Cook for 6 to 8 minutes until softened.
- Add garlic and cook for 30 seconds. Stir in flour (if using) and cook for 1 minute.
- Slowly pour in the broth while stirring. Add chicken, salt, and pepper. Bring to a gentle simmer.
- Simmer until chicken is cooked through, about 12 to 18 minutes depending on the cut.
- Remove chicken to a plate. Stir in orzo into the pot and cook for 8 to 10 minutes until tender.
- Shred or chop chicken and return it to the pot.
- Turn off the heat. Stir in lemon juice (and zest if using). Add parsley. Taste and adjust salt, pepper, and lemon.
Notes
To keep leftovers fresh, store orzo separately from the soup.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free (if using gluten-free orzo)
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg