Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 3 carrots, diced
- 2 celery stalks, diced
- 6 cups chicken broth
- 2 cups cooked shredded chicken
- 1 cup orzo pasta
- 1 lemon, zested and juiced
- Salt and pepper to taste
- Fresh parsley, for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onions, garlic, carrots, and celery; cook until vegetables are tender.
- Add chicken broth and bring to a boil.
- Stir in cooked shredded chicken and orzo pasta; cook until pasta is al dente.
- Remove from heat and stir in lemon zest and juice. Season with salt and pepper.
- Serve hot garnished with fresh parsley.
Notes
- You can substitute the shredded chicken with cooked turkey for variation.
- Adjust lemon juice to taste for more tanginess.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free option available when using gluten-free orzo
Nutrition
- Serving Size: 1 bowl
- Calories: 280 Kcal
- Sugar: 6g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 65mg