Description
A bright and comforting soup combining lean chicken with flavorful orzo in a soothing lemon broth.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 pound bone-in or boneless chicken breast
- 1 cup orzo
- Juice of 1 lemon
- Zest of 1 lemon
- Fresh parsley, chopped
- Salt and pepper to taste
Instructions
- In a large pot, heat olive oil over medium heat. Add onions, carrots, and celery; sweat until soft, about 5–7 minutes.
- Add garlic and deglaze with white wine or a splash of broth.
- Pour in the remaining broth and add the chicken; simmer until cooked through, about 15–20 minutes.
- Remove chicken, shred, and return to the pot.
- Add orzo and simmer until al dente, about 7–9 minutes.
- Finish by stirring in lemon juice, lemon zest, and parsley. For silkiness, temper beaten eggs if desired.
Notes
For extra creaminess, add 2 tablespoons of heavy cream or a small knob of butter off the heat. Undercook the orzo slightly if planning to store leftovers.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 3g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg