Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 4 cups chicken broth
- 1 cup cooked shredded chicken
- ½ cup orzo pasta
- Juice and zest of 1 large lemon
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and cook until translucent, about 5 minutes.
- Stir in garlic and cook for another minute.
- Pour in chicken broth and bring to a boil.
- Add cooked shredded chicken and orzo pasta, reduce heat, and simmer for 10 minutes or until orzo is tender.
- Stir in lemon juice and zest, season with salt and pepper.
- Serve hot, garnished with fresh parsley.
Notes
- You can use rotisserie chicken for quick prep.
- For extra flavor, add a pinch of red pepper flakes.
- This soup can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Healthy
Nutrition
- Serving Size: 1 bowl
- Calories: 290 Kcal
- Sugar: 4g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 60mg