Description

A light and refreshing chicken and orzo soup brightened with lemon and fresh herbs, offering a comforting yet zesty twist on traditional chicken soup.

Ingredients

Units Scale

1 tbsp olive oil
1 medium onion, chopped
2 carrots, sliced
2 celery stalks, sliced
2 cloves garlic, minced
6 cups chicken broth
1 cup orzo pasta
2 cups cooked shredded chicken
Zest and juice of 1 lemon
1/2 tsp dried oregano
Salt and pepper to taste
2 tbsp chopped fresh dill or parsley

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Instructions

Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery and sauté until vegetables are softened, about 5-6 minutes.
Stir in garlic and cook for 1 minute more.
Pour in chicken broth and bring to a boil.
Add orzo and cook according to package directions, about 8-10 minutes, until tender.
Stir in shredded chicken, lemon zest, lemon juice, oregano, salt, and pepper. Simmer for 5 minutes.
Remove from heat and stir in fresh dill or parsley before serving.
Serve hot with extra lemon wedges if desired.

Notes

For added creaminess, whisk in an egg yolk mixed with lemon juice just before serving (avgolemono-style).
Use rotisserie chicken for convenience.
This soup can be stored in the fridge for up to 3 days; add extra broth when reheating as orzo will absorb liquid.

Nutrition

Serving Size: 1.5 cups
Calories: 280
Sugar: 4g
Sodium: 620mg
Fat: 8g
Saturated Fat: 1.5g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 2g
Protein: 22g
Cholesterol: 45mg