Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 6 cups chicken broth
- 3/4 cup uncooked orzo
- 2 cups cooked shredded chicken
- Juice of 1 lemon
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
Instructions
- Heat Olive Oil: Heat olive oil in a large pot over medium heat to prepare for sautéing your vegetables.
- Sauté Vegetables: Add diced onion, carrots, and celery to the pot and cook for about 5 minutes until the vegetables are softened and fragrant.
- Add Garlic: Stir in minced garlic and cook for an additional 30 seconds to release its aroma without burning.
- Add Broth and Boil: Pour in the chicken broth and bring the mixture to a rolling boil over medium-high heat.
- Cook Orzo: Stir in uncooked orzo pasta and cook for 8 to 10 minutes until the pasta is tender but not mushy.
- Add Chicken and Lemon Juice: Stir in shredded cooked chicken and the juice of one lemon to add protein and brighten the flavor.
- Season: Season the soup with salt and black pepper to taste, stirring well to combine all ingredients.
- Garnish and Serve: Remove the soup from heat, garnish with chopped fresh parsley, and serve warm for a comforting meal.
Notes
- The soup thickens as it sits due to the orzo absorbing liquid; add extra chicken broth if a thinner consistency is desired.
- For added nutrition and color, add fresh spinach leaves in the final minutes of cooking until wilted.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
