Lemon Chicken Orzo Soup


Lemon Chicken Orzo Soup

Servings: 8

Preparation time: 30 min



1 tablespoon olive oil

1 medium onion, diced

2 cloves garlic, minced

2 carrots, peeled and sliced into 1/4 inch thick

1 celery stalk, thinly sliced

8 cups of chicken broth

Zest of 2 lemons

Juice of 2 lemons (about 1/3 cup)

1 bay leaf

1 1/2 cups orzo pasta

2 cups cooked shredded chicken

1/4 cup chopped fresh flat-leaf parsley leaves

Salt and pepper, to taste



1. In a large stockpot, heat the olive oil over medium-high heat. Saute the onion, garlic, carrots, and celery until tender, about 5 minutes.

2. Add the chicken broth, lemon zest, lemon juice bay leaf and bring to a boil. Add the orzo and cook, stirring occasionally, for 6 to 8 minutes, or until orzo is tender. Add the chicken and heat for about 5 minutes.

3. Remove the pot from the heat. Discard the bay leaf and stir in the parsley. Season with salt and pepper, to taste. Ladle the soup into bowls and serve warm.



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