Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 1 cup orzo pasta
- 1/2 cup fresh lemon juice (about 2 lemons)
- 2 medium carrots, chopped
- 2 celery stalks, diced
- 6 cups low-sodium chicken broth
- 1/4 cup fresh parsley, chopped
- 1 tsp fresh thyme leaves
- 3 garlic cloves, minced
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- In a large pot over medium heat, add olive oil. Sauté minced garlic, chopped carrots, and diced celery for about 5 minutes until softened.
- Add chicken breasts along with salt and pepper; cook until golden brown on both sides (approximately 6 minutes per side).
- Pour in the chicken broth while scraping the bottom of the pot for flavor. Bring to a gentle boil.
- Stir in the orzo pasta and reduce heat to a simmer. Cook for about 10 minutes.
- Add fresh lemon juice and zest from one lemon; stir well.
- Just before serving, mix in chopped parsley and thyme. Adjust seasoning as needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 680mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 80mg