Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 cups cooked chicken, shredded
- 1 cup orzo pasta
- Juice and zest of 1 large lemon
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley, chopped
Instructions
- Heat olive oil in a large pot over medium heat. Sauté chopped onion until translucent.
- Add minced garlic and cook for 1 minute.
- Pour in chicken broth and bring to a boil.
- Add cooked chicken, orzo pasta, lemon zest, thyme, salt, and pepper. Reduce heat and simmer until orzo is tender, about 10 minutes.
- Stir in lemon juice and adjust seasoning as needed.
- Serve hot, garnished with chopped parsley.
Notes
- You can use cooked rotisserie chicken for convenience.
- Adjust lemon to taste for more brightness.
- This soup is perfect for meal prep and can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free option available with gluten-free orzo
Nutrition
- Serving Size: 1 bowl
- Calories: 310 Kcal
- Sugar: 3g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 75mg
