Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 6 cups chicken broth
- 1 pound cooked chicken breast, shredded
- 1 cup orzo pasta
- Juice and zest of 1 lemon
- Fresh parsley, chopped
- Salt and pepper to taste
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 shredded chicken and orzo pasta. Cook until orzo is al dente, about 8 minutes.
- Stir in lemon juice and zest, season with salt and pepper.
- Serve warm, garnished with fresh parsley.
Notes
- For a creamier texture, add a splash of heavy cream before serving.
- Use vegetable broth for a vegetarian version.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 300 kcal Kcal
- Sugar: 4 g
- Sodium: 720 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 70 mg
