Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 6 cups chicken broth
- 1 cup orzo pasta
- 2 cups cooked shredded chicken
- Juice of 2 lemons
- Zest of 1 lemon
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- sauté onion, garlic, carrots, and celery until tender.
- Add chicken broth and bring to a boil.
- Stir in orzo and cook until al dente, about 8 minutes.
- Mix in shredded chicken, lemon juice, and lemon zest.
- Season with salt and pepper and simmer for another 5 minutes.
- Garnish with fresh parsley before serving.
Notes
- You can substitute cooked turkey or tofu for the chicken for different dietary preferences.
- Adjust lemon juice to taste for more or less zest.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free (use gluten-free orzo)
Nutrition
- Serving Size: 1 bowl
- Calories: 250 Kcal
- Sugar: 4g
- Sodium: 850mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 65mg