Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cups chicken broth
- 1 pound cooked chicken, 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. Add diced onion, carrots, and celery; cook until softened.
- Add minced garlic, cook for another minute.
- Pour in chicken broth and bring to a boil.
- Add shredded chicken and orzo pasta, cook until orzo is tender.
- Stir in lemon juice and zest, season with salt and pepper.
- Garnish with chopped parsley and serve hot.
Notes
- Use leftover cooked chicken for convenience.
- Adjust lemon to taste for desired brightness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free option available with gluten-free orzo
Nutrition
- Serving Size: 1 bowl
- Calories: 280 Kcal
- Sugar: 4g
- Sodium: 650mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 50mg