Lemon Orzo Soup
Full of hearty chicken and nutritious vegetables, this lemon orzo soup is vibrant and fresh, even in the middle of winter. Garnish with fresh dill for an added pop of brightness.
Servings: 8
Calories: 258kcal
Ingredients
- 2 tablespoons olive oil
- 1 large onion chopped
- 2 stalks celery chopped
- 2 - 3 carrots chopped
- 2 garlic cloves minced
- 1 lemon zested and juiced
- 1 bay leaf
- 4 cups chicken stock
- 2 bone-in skin on chicken breast (or any chicken will work)
- 1 cup uncooked orzo
- 2 cups water
- Coarse salt & black pepper to taste
- 1 - 2 tablespoons chopped fresh dill for garnish
Instructions
- Heat a large stockpot or large dutch oven to medium-high.
- Add the onion, celery and carrots. Sauté, stirring occasionally, until the onions are soft and translucent.
- Stir in the garlic and lemon zest and cook until fragrant.
- Pour in the stock and submerge chicken breast and bay leaf. Allow the soup to come to a strong simmer and continue cooking over medium-high heat until the chicken has cooked through (165˚F).
- Transfer chicken to a cutting board and shred or chop chicken. Discard skin and bones. Set aside.
- Add the orzo and 2 cups of water to the pot. Allow the pasta to cook in the soup until it has reached al dente (see package directions).
- Return chicken to the pot and bring back to a simmer until heated through.
- Adjust seasoning with salt & pepper and garnish with fresh dill.
Nutrition
Calories: 258kcal | Carbohydrates: 23g | Protein: 18g | Fat: 11g | Trans Fat: 0.1g | Cholesterol: 40mg | Sodium: 224mg | Fiber: 2g | Sugar: 4g | Vitamin C: 10mg