Lemon Chicken Orzo Soup
Prep
25m
Cook
30m
| Category: | Breakfast & Brunch |
| Seasons | |
| Cuisine Type | Latin |
Ingredients
Lemon Chicken Orzo Soup
| 4 Tbs canola oil |
| 1 cup onion, chopped |
| 1/2 cup celery, chopped |
| 1/2 cup carrots, chopped |
| 1 clove garlic, minced finely |
| 1 Tbs fresh thyme |
| 1 tsp fresh basil, finely chopped |
| 1/8 tsp salt to taste |
| 1/8 tsp pepper, to taste |
| 6 cups chicken stock |
| 1 cup orzo, cooked |
| 4 Tbs fresh lemon juice |
| 1/2 Tbs lemon zest |
| 2 cups chicken breast, cooked and chopped |
| 1/2 cup heavy cream |
Lemon Chicken Orzo Soup Directions
- In a Dutch oven, heat the oil over medium heat.
- Add the onion, celery, and carrots, cooking until they soften. 5 - 7 minutes.
- Add the garlic, cook and stir until fragrant (1 minute.)
- Add the thyme, basil, salt and pepper.
- Keep cooking another 30 seconds before adding the chicken stock.
- Bring to a boil
- Partially cover the pot and let simmer until vegetables are tender (10 minutes.)
- Stir in the orzo, lemon juice, and lemon zest into the soup
- Add the chicken, cooking until the chicken and orzo are heated through (5 minutes)
- Add the heavy cream and cook for an additional 2 to 3 minutes.
- Serve!
Notes
You can use rotesserie chicken from the store. Along with it being a time saver, it add a nice flavor.
Garnish the soup with freshly grated Parmigiano-Reggino and fresh basil for a lovely presentation.
Nutrition facts
Per Serving
| Kcal: | 345 kcal |
| Fibers (g): | 2g |
| Sodium (mg): | 867mg |
| Carbs: | 26g |
| Sugar (g): | 3.9g |
| Fat: | 17.9g |
| Saturated fat (g): | 4.2g |
| Cholesterol: | 53mg |
| Proteins: | 18.8g |
