Description
A comforting chicken orzo soup perfect for any day of the week.
Ingredients
Scale
- 1 whole chicken (3–4 lbs)
- 1 cup orzo pasta
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 8 cups low-sodium chicken broth
- 2 tsp fresh thyme
- Salt and pepper to taste
- Juice of 1 lemon
- 1/4 cup fresh parsley, chopped
Instructions
- Prepare your ingredients by chopping the vegetables into bite-sized pieces.
- In a large pot, heat olive oil over medium heat. Add onions, carrots, and celery; sauté for 5-7 minutes until softened.
- Stir in minced garlic for about 30 seconds.
- Add the whole chicken and chicken broth to the pot; ensure the chicken is submerged.
- Season with thyme, salt, and pepper. Bring to a gentle boil, then reduce heat and simmer for about 45 minutes until the chicken is tender.
- Remove the chicken from the pot and stir in orzo pasta. Cook according to package instructions (about 10 minutes).
- Shred the chicken off the bones and return it to the pot along with lemon juice and parsley before serving.
Notes
- This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
- Freezing is also an option; however, it’s best to add the orzo after thawing.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 90mg