Description
A bright and refreshing dish featuring tender chicken, wholesome vegetables, and zesty lemon flavor, perfect for chilly days.
Ingredients
Scale
- 1 tablespoon olive oil
- 2 cups diced carrots
- 1 cup finely chopped onion
- ½ cup finely chopped celery
- 1 tablespoon minced garlic
- 1 ½ pounds boneless, skinless chicken breasts
- 6 cups low sodium chicken broth
- 1 cup dry orzo pasta
- ½ cup fresh squeezed lemon juice
Instructions
- Heat olive oil in your chosen pot over medium heat.
- Add diced carrots, chopped onion, celery, and minced garlic to the pot. Sauté for about 5–7 minutes until softened.
- Stir in the boneless, skinless chicken breasts and seasonings like black pepper, parsley, thyme, salt, and bay leaves.
- Pour in the low sodium chicken broth and bring the mixture to a gentle simmer, cooking for about 30–35 minutes or using an Instant Pot on high pressure for 15 minutes.
- Remove the chicken once cooked and shred using two forks.
- Stir in the dry orzo pasta and cook for approximately 10 minutes or until tender.
- Finally, stir in the fresh squeezed lemon juice before serving.
Notes
Serve warm, garnished with parsley or a slice of lemon. Pairs well with rustic bread or a light salad.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soups
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 2g
- Sodium: 650mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 70mg