Lemon Chicken Orzo Soup
Ingredients
- 2 Tbsp olive oil
- 1 medium onion chopped
- 2 medium carrots peeled and diced
- 2 stalks celery chopped
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 6 cups low-sodium chicken broth
- 1 lb boneless, skinless chicken breasts
- 3/4 cup orzo pasta uncooked
- 2 large lemons juiced (plus 1 tsp zest)
- 1 tsp salt
- 1/2 tsp black pepper
- 1 Tbsp fresh parsley chopped (for garnish)
Instructions
- In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes.
- Add dried oregano and thyme and cook for 1 minute more.
- Pour in chicken broth and bring to a boil. Add chicken breasts and cook until cooked through, about 15-20 minutes.
- Remove chicken from pot and shred. Return shredded chicken to pot.
- Add orzo pasta and cook according to package directions.
- Stir in lemon juice and zest, salt, and pepper.
- Garnish with fresh parsley and serve.
