Chicken Orzo Soup
Flavorful broth, tender pasta, juicy shredded chicken, and a shot of lemon make this chicken orzo soup a cozy family favorite.
Servings: 12
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 small yellow onion diced
- 3 stalks celery sliced
- 2 carrots thinly sliced
- salt and freshly ground black pepper to taste
- 4 cloves garlic pressed or minced
- 3 cups shredded cooked chicken
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- 8 to 10 cups low sodium chicken broth
- 1 lemon juiced
- 2 bay leaves
- ¾ cups uncooked orzo
- 1 yellow squash sliced into rounds and each round cut into fourths
- chopped fresh parsley for garnish
- lemon wedges for serving
Instructions
- Sauté the aromatics. Heat oil and melt butter in a Dutch oven set over medium-high heat. To the hot oil, add diced onion and cook for 2 minutes.
- Add the vegetables. Stir in the sliced celery and carrots; season with salt and pepper, and continue to cook until tender, about 4 to 5 minutes. Stir in garlic and cook for 15 seconds, or until fragrant.
- Add chicken and seasonings. Stir in the shredded chicken. Add oregano, thyme, and rosemary; stir to combine.
- Stir in the liquids and boil. Stir in the chicken broth and lemon juice. Add bay leaves. Increase heat to high and bring to a boil.
- Add remaining ingredients. Stir in the orzo and sliced squash. Lower the heat to a simmer and cook for 10 minutes until the orzo is tender.
- Finish and serve. Taste the chicken soup for salt and pepper, and adjust accordingly. Ladle it into bowls. Garnish with parsley and serve with lemon wedges.
Nutrition
Serving: 1cup | Calories: 164kcal | Carbohydrates: 13g | Protein: 14g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 99mg | Potassium: 369mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1826IU | Vitamin C: 9mg | Calcium: 32mg | Iron: 1mg
