Rick and I both had colds this week, and this lemon chicken soup really hit the spot.
The orzo seems to make it a little thicker and comforting. I’ve also made this soup without the orzo, which is still a tasty option if you’re watching the carbs.
1 Tbsp. olive oil
1 onion, diced
2 carrots, thinly sliced or diced
2 stalks celery, diced
2 cloves garlic, chopped or crushed
1 Tbsp. Italian seasoning
4 c. chicken broth
2 c. cooked chicken, shredded or cut into small pieces
1 c. orzo
Pepper to taste
1 lemon, zest and juice
1 tsp. dried parsley
- Heat oil in a large pot over medium-high heat. Add the onions, carrot and celery and cook about 6-8 minutes.
- Add the garlic and Italian seasoning and cook for a minute.
- Add the chicken broth, chicken and orzo. Bring to a boil, reduce the heat and simmer for 5 minutes.
- Season with pepper to taste and mix in lemon juice, zest, and parsley.