Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 6 cups chicken broth
- 1 cup orzo pasta
- 2 cups cooked shredded chicken
- Juice and zest of 2 lemons
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion, carrots, and celery; sauté until vegetables are tender.
- Add minced garlic and cook for another minute.
- Pour in chicken broth and bring to a boil.
- Stir in orzo pasta and cook until al dente according to package instructions.
- Add shredded chicken, lemon juice, and lemon zest; season with salt and pepper.
- Simmer for 5 minutes to let flavors meld.
- Garnish with fresh parsley and serve hot.
Notes
- Use cooked, shredded rotisserie chicken for convenience.
- Adjust lemon juice to taste for more zestiness.
- Serve with crusty bread for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Healthy, Gluten-Free Option
Nutrition
- Serving Size: 1 bowl
- Calories: 250 Kcal
- Sugar: 4g
- Sodium: 620mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 50mg