Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 8 cups low-sodium chicken broth
- 1 bouillon cube (optional, for extra depth)
- 3/4 cup orzo pasta
- 2 cups cooked shredded chicken (rotisserie or leftover)
- 1 large lemon, zested and juiced
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh dill, chopped
- Salt and pepper to taste
Instructions
- Heat olive oil in a large soup pot over medium heat.
- Add diced onions, carrots, and celery. Sauté until softened and slightly golden, about 7–8 minutes.
- Stir in the garlic and cook for 30 seconds until fragrant.
- Pour in the chicken broth and scrape any browned bits from the bottom of the pot. Bring to a gentle boil.
- Add the bouillon cube if using, then stir in the orzo. Reduce heat and simmer for about 8 minutes, or until orzo is al dente.
- Stir in the cooked shredded chicken and let it heat through for 2–3 minutes.
- Turn off the heat. Add fresh lemon juice, lemon zest, parsley, and dill. Stir to combine.
- Season with salt and pepper to taste. Serve hot with crusty bread if desired.
Notes
Use fresh lemon juice and zest for the brightest flavor. To meal prep, store the orzo separately to avoid mushy leftovers. Add spinach, kale, or even a splash of cream for fun variations.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 3g
- Sodium: 720mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 65mg