Description
A bright, zesty, and comforting spring soup featuring tender chicken, silky orzo, and a refreshing lemon finish.
Ingredients
Scale
- 1 lb cooked shredded chicken breast
- 1 cup orzo pasta
- 6 cups chicken broth
- 2 tablespoons olive oil
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 lemon, zested and juiced
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat and sauté diced carrots and celery until softened.
- Stir in minced garlic and cook for 1 minute until fragrant.
- Pour in the chicken broth and bring to a gentle boil.
- Add the orzo pasta and simmer for 8-10 minutes until al dente.
- Stir in the shredded cooked chicken and heat through for 2-3 minutes.
- Remove from heat and stir in the lemon juice, lemon zest, and fresh parsley.
- Season with salt and pepper to taste before serving.