Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 2 medium carrots, peeled and chopped
- 2 ribs celery, chopped
- 3 cloves garlic, minced
- 6 cups low-sodium chicken broth
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- 1 cup uncooked orzo pasta
- 2 cups cooked chicken (shredded or chopped, preferably rotisserie)
- Juice of 1 lemon (plus more to taste)
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5–7 minutes until softened.
- Stir in garlic and cook for 30 seconds.
- Pour in chicken broth. Stir in Italian seasoning, salt, and pepper. Bring to a gentle boil.
- Stir in uncooked orzo. Simmer uncovered for about 10 minutes, until tender.
- Add shredded chicken and simmer 5 minutes more to heat through.
- Remove from heat. Stir in lemon juice and fresh parsley. Adjust seasoning to taste. Let rest briefly before serving.
Notes
Use rotisserie chicken for quick preparation. Feel free to customize the veggies based on what you have on hand.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: None
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: 15g
- Cholesterol: 30mg