ThisĀ lemon chicken orzo soupĀ is simply bursting with Mediterranean flavors! It’s a cozy and warming soup made with just a handful of ingredients that will definitely make any day better.
Ingredients
- 4Ā cupsĀ reduced sodium chicken broth
- ā¢Ā½Ā teaspoonĀ salt (or more to taste)
- ā¢Ā¼Ā teaspoonĀ black pepper (or more to taste)
- ā¢2Ā mediumĀ uncooked carrots, sliced into thin rounds
- ā¢1Ā smallĀ fennel bulb, thinly sliced and then chopped
- Ā½Ā cupĀ uncooked orzo pasta
- ā¢1Ā cupĀ chopped cooked skinless chicken breast
- ā¢2Ā tablespoonsĀ fresh lemon juice
- ā¢2Ā tablespoonsĀ fresh dill (or more to taste)
Instructions
- In a large soup pot, combine broth, salt and pepper; bring to a boil over high heat.
- Add carrots, fennel and orzo; bring to a boil.
- Reduce heat to low and simmer, with a lid partially covering the pot, until orzo and vegetables are tender, about 8 to 10 minutes.
- Stir in chicken; cook until heated through.
- Remove pot from heat; stir in lemon juice and dill. Taste and adjust seasonings, adding more salt, pepper, dill, and/or lemon juice as necessary to suit your tastes.
Nutrition Information:
Yield:
Ā 6
Serving Size:
Ā 1
Amount Per Serving:Ā Calories:Ā 241Total Fat:Ā 7gSaturated Fat:Ā 2gTrans Fat:Ā 0gUnsaturated Fat:Ā 5gCholesterol:Ā 41mgSodium:Ā 447mgCarbohydrates:Ā 23gFiber:Ā 1gSugar:Ā 5gProtein:Ā 21g
Nutritional information is an estimate provided by an online nutrition calculator.
