Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 6 cups chicken broth
- 1 cup orzo pasta
- 2 cups cooked chicken, shredded
- Juice of 1 lemon
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat the olive oil in a large pot over medium heat.
- Sauté the onion, carrots, and celery until softened, about 5 minutes.
- Add the garlic and cook for 30 seconds until fragrant.
- Pour in the chicken broth and bring to a gentle boil.
- Stir in the orzo and simmer until the pasta is tender, about 8–10 minutes.
- Add the shredded chicken and warm through for 2–3 minutes.
- Remove the pot from heat and stir in the lemon juice.
- Season with salt and pepper to taste.
- Ladle into bowls and garnish with fresh parsley.
Notes
Use cooked rotisserie chicken to save time and avoid mushy orzo; check it a minute or two early while cooking.
- Prep Time: 10
- Cook Time: 20
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free Option