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, 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 onions, carrots, and celery; cook until tender.
- Stir in garlic and cook for 1 minute.
- Add chicken broth and bring to a boil.
- Stir in cooked chicken and orzo; simmer until orzo is tender, about 10 minutes.
- Add lemon juice and zest, stirring well.
- Season with salt and pepper, garnish with parsley, and serve hot.
Notes
- You can use leftover rotisserie chicken for convenience.
- For extra flavor, add a pinch of red pepper flakes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free option available
Nutrition
- Serving Size: 1 bowl
- Calories: 320 Kcal
- Sugar: 4g
- Sodium: 860mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 65mg
