Lemon Chicken Orzo Soup
Ingredients
The soup base
-
1
tablespoon
olive oil
-
1 ½
cups
diced carrots
-
½
cup
diced celery
-
½
cup
finely diced onion
-
2
cloves
garlic
-
8
cups
chicken broth
-
¾
cup
orzo pasta
-
1
each
bay leaf
-
½
teaspoon
salt
-
¼
teaspoon
dried oregano
-
¼
teaspoon
dried basil
-
¼
teaspoon
dried thyme
-
2 to 3
cups
cooked, chopped chicken
-
¼ to ½
cup
fresh lemon juice
Optional roux
-
3
tablespoons
butter
-
3
tablespoons
flour
For garnish
-
to taste
none
shredded Parmesan cheese
-
to taste
none
chopped, fresh parsley
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté the carrots, celery, onion, and garlic for 5-6 minutes until softened.
- Add chicken broth, orzo, bay leaf, salt, oregano, basil, and thyme; bring to a simmer.
- Cook for 10-12 minutes until the orzo is tender.
- If desired, prepare a roux by mixing melted butter and flour, then whisk into the soup and simmer for 1-2 minutes.
- Stir in the cooked chicken and lemon juice; heat through for 2-3 minutes.
- Remove the bay leaf and season with additional salt and pepper if needed.
- Serve garnished with chopped parsley and Parmesan cheese.
Nutrition Facts (estimated)
Servings
8
Calories
140
Total fat
3g
Total carbohydrates
18g
Total protein
10g
Sodium
1152mg
Cholesterol
24mg
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