Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 6 cups chicken broth
- 1 cup diced carrots
- 1 cup diced celery
- 1 chopped onion
- 2 cloves minced garlic
- 1 cup orzo pasta (or rice)
- Juice and zest from 2 large lemons
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Instructions
- Cook the chicken by placing it in a large pot with chicken broth. Bring to a gentle boil over medium heat.
- Reduce the heat to low and simmer until the chicken is cooked through (about 15-20 minutes). Remove the chicken, let it cool, then shred it into bite-sized pieces.
- In another pot, heat olive oil over medium heat. Sauté the onion, carrots, and celery until softened (about 5-7 minutes).
- Stir in minced garlic and sauté for an additional minute until fragrant.
- Add the shredded chicken back into the pot with sautéed vegetables.
- Pour in orzo pasta along with more chicken broth if needed. Mix in lemon juice, lemon zest, oregano, thyme, salt, and pepper.
- Allow the soup to simmer for about 10-12 minutes until the pasta is tender and flavors meld.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Simmering
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 270
- Sugar: 2g
- Sodium: 850mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 70mg