Description
A warm and satisfying chicken soup with orzo pasta and vegetables, perfect for busy weeknights.
Ingredients
Scale
- 1 cup orzo pasta
- 2 cups cooked chicken, shredded
- 4 cups chicken broth
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Sauté the onion, garlic, carrots, and celery over medium heat until softened, watching for the onions to turn translucent at the edges.
- Add the chicken broth and bring to a boil.
- Stir in the orzo and cook for about 10 minutes, or until the pasta is tender, stirring occasionally.
- Add the shredded chicken and season with salt and pepper, ensuring the chicken is mixed in and warmed throughout.
- Simmer for an additional 5 minutes to heat the chicken through, during which time the broth should become aromatic.
- Garnish with fresh parsley before serving.
Notes
Consider adding lemon juice before serving for a bright finish. If you’re cutting back on carbs, substitute orzo with quinoa.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg