Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 1 cup orzo pasta
- 2 fresh lemons (juice and zest)
- 2 medium carrots (sliced thinly)
- 2 celery stalks (chopped)
- 4 cloves fresh garlic (minced)
- 6 cups low-sodium chicken broth
- 2 tbsp olive oil
- 2 tbsp fresh parsley (chopped)
- 1 tsp fresh thyme (chopped)
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onions, celery, and carrots; sauté for about 5 minutes until softened.
- Stir in minced garlic and diced chicken breasts. Cook until the chicken is golden on all sides, around 6-8 minutes.
- Pour in the chicken broth and bring to a gentle boil. Scrape any bits from the bottom of the pot for added flavor.
- Add orzo pasta, salt, pepper, thyme, and half of the lemon juice. Simmer for about 10 minutes until the orzo is al dente.
- Remove from heat; stir in remaining lemon juice and chopped parsley. Let sit for a few minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: Approximately 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 480mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg