Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 4 cups chicken broth
- 1 cup orzo pasta
- 2 cups cooked shredded chicken
- Juice and zest of 1 large lemon
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and cook until translucent.
- Stir in garlic and cook for another minute.
- Add chicken broth, dried thyme, salt, and pepper; bring to a boil.
- Stir in orzo and cook until al dente, about 8 minutes.
- Stir in cooked shredded chicken, lemon juice, and zest. Adjust seasoning as needed.
- Simmer for 5 more minutes to meld flavors. Garnish with fresh parsley before serving.
Notes
- Use freshly squeezed lemon juice and zest for optimal flavor.
- You can substitute the shredded chicken with cooked turkey or tofu for variety.
- This soup tastes great reheated; store in an airtight container.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free (use GF orzo)
Nutrition
- Serving Size: 1 bowl
- Calories: 340 Kcal
- Sugar: 4g
- Sodium: 820mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 68mg