Lemon Chicken Orzo Soup
Nutrition Information
- Serves: 6 servings
- Calories: 310
- Fat: 8 g
- Carbohydrates: 30 g
- Sodium: 760 mg
- Fiber: 3 g
- Protein: 26 g
- Cholesterol: 70 mg
Type: Entree
Prep Time:
Cook Time:
Total Time:
Ingredients
- 2 tablespoons olive oil
- 1 small onion, diced
- 4 carrots, peeled and sliced
- 4 stalks celery, chopped
- 3 cloves garlic, minced
- ½ teaspoon dried thyme
- ½ teaspoon each salt and fresh cracked black pepper
- 4 teaspoons chicken base
- 5 cups water
- 2 bay leaves
- ¾ cup uncooked orzo pasta
- 4 cups shredded chicken (or 1 rotisserie chicken, shredded)
- Juice of 1 lemon (more if desired)
- 2 tablespoons chopped fresh parsley
Instructions
- Heat olive oil in a large Dutch oven over medium heat. Add onion, carrots, celery, garlic, thyme, salt and pepper. Cook over low heat, stirring occasionally, until tender (about 5 minutes).
- Add chicken base, water, bay leaves and bring to a boil. Stir in orzo and chicken; reduce heat and simmer until orzo is tender, about 12 minutes. Stir in lemon juice and parsley. Adjust seasonings as needed and serve immediately.
Hi, Jan; Nick Cordes’s grandmother here. I love this new format because it makes for easier printing off of recipes, less paper.
I’ve enjoyed you recipes and advice over the years and I know you are adoring those darling grandchildren.
Warm regards,
Martha Towns
YUMMY YUMMY good!!!
Thank you for another GREAT recipe!!!
LOVE the new newsletter format, too!
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