Chicken Orzo Soup
Servings 6 servings
Ingredients
- 1 tablespoon olive oil
- 1 small onion diced
- 2 large carrots peeled and sliced
- 2 stalks celery sliced
- 3 cloves garlic minced
- 6 cups chicken broth
- 1 pound cooked chicken shredded or diced
- 1 cup orzo uncooked
- 1 teaspoon dried thyme
- 1 whole bay leaf
- 1 pinch salt and pepper to taste
- 1 bunch fresh parsley chopped (optional)
- 1 medium lemon juiced (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, and sauté for about 5 minutes until softened.
- Add garlic and cook for another 30 seconds until fragrant.
- Pour the chicken broth, and add thyme, bay leaf, salt, and pepper. Bring to a boil.
- Stir in the orzo pasta and cook for 8-10 minutes until tender.
- Add the cooked chicken and simmer for another 5 minutes to heat through.
- Remove the bay leaf and adjust the seasoning with salt and pepper if needed. Stir in fresh parsley and lemon juice if using.
Notes
You can use rotisserie chicken, or leftover roasted chicken, or boil chicken breasts/thighs and shred them. For a richer flavor, cook the chicken in the broth before adding the vegetables and orzo.
You can add raw chicken breasts or thighs to the broth at the beginning. Let the chicken cook through (about 15-20 minutes), then shred or dice it before adding the orzo.
To store: Store it in an airtight container, and reheat it on the stovetop or in the microwave, adding extra broth if needed. The soup will last 3-4 days in the fridge.
To freeze: I don’t suggest freezing it as the pasta tends to get mushy if frozen and reheated.
Nutrition
Serving: 1.5cups | Calories: 282kcal | Carbohydrates: 26g | Protein: 25g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 61mg | Sodium: 970mg | Potassium: 485mg | Fiber: 3g | Sugar: 4g | Vitamin A: 4926IU | Vitamin C: 25mg | Calcium: 65mg | Iron: 3mg
