Lemon Chicken Orzo Soup
Ingredients
The soup base
-
2
tbsp
olive oil
-
2
medium
white onions
-
10
cloves
garlic
-
1
cup
orzo
-
6
tbsp
fresh parsley
-
1½
tbsp
onion powder
-
2
tsp
salt
-
1
tsp
black pepper
-
4
medium
zucchinis
-
4
cups
green kale
-
2
tbsp
bouillon paste
-
4
cups
boiling water
-
1
can
coconut milk or heavy cream
-
3
medium
lemons
The cheese
Instructions
- Heat olive oil in a large soup pot and sauté diced onions for 3-5 minutes.
- Add minced garlic and cook for another 2-3 minutes until fragrant.
- Stir in orzo, parsley, onion powder, salt, and pepper, cooking for 3-4 minutes until golden.
- Add grated zucchini, chopped kale, lemon juice, and zest, cooking for an additional 5 minutes.
- Mix in bouillon paste and boiling water, bringing to a boil.
- Cook for 8-10 minutes until orzo is tender.
- Stir in coconut milk or heavy cream and parmesan cheese, cooking for 5 more minutes.
- Adjust seasonings to taste and serve immediately with fresh parsley.
Nutrition Facts (estimated)
Servings
6-8
Calories
178
Total fat
9.5g
Total carbohydrates
24.3g
Total protein
7.6g
Sodium
775.1mg
Cholesterol
7.2mg
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