Description
A comforting and bright chicken soup with tender orzo pasta, fresh vegetables, and a burst of lemon flavor.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1 pound cooked shredded chicken
- 3/4 cup orzo pasta
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 lemon, juiced and zested
- 2 tablespoons fresh parsley, chopped
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery; cook until softened, about 5 minutes.
- Stir in garlic and cook for 1 minute until fragrant.
- Pour in chicken broth and bring to a boil.
- Add shredded chicken, orzo, oregano, salt, and pepper.
- Reduce heat and simmer until orzo is tender, about 8-10 minutes.
- Stir in lemon juice, lemon zest, and fresh parsley.
- Adjust seasoning to taste and serve warm.
Notes
- Use rotisserie chicken for a quick version.
- Add more broth if the soup thickens too much.
- For extra flavor, add a Parmesan rind while simmering.
- Swap orzo for rice if preferred.