Lemon Chicken Orzo Soup
Ingredients
- 5 stalks celery, diced
- 5 large carrots, diced
- 1/2 red onion, diced
- 1 clove garlic, minced
- 1 stem rosemary, finely chopped
- 2 sprigs thyme, finely chopped
- 1 tbsp butter
- 1 32 oz. (4 cups) package chicken bone broth
- 2 cups water
- 1 1/2 cup orzo
- 4 boneless skinless chicken breasts, diced
- 1/2 lemon, squeezed
- parsely, for garnish
- salt, to taste
- black pepper, to taste
- red pepper flakes, to taste
Instructions
- Dice veggies (carrots, red onion, and celery) and finely chop herbs (rosemary, thyme, parsely). Set herbs aside for later use.
- Heat 1/2 tbsp butter over medium-high heat in large saucepan. Add chopped produce (carrots, red onion, celery) and sauté for 2-3 minutes.
- Dice chicken breast. In a separate pan or skillet, heat remaining 1/2 tbsp butter and cook chicken thoroughly.
- Add chicken bone broth, water, all herbs (except parsely) & spices to your saucepan and bring to a boil.
- Once boiling, add orzo to saucepan. Stir occasionally until orzo is al dente.
- Reduce heat to low and add cooked chicken breast and squeezed lemon to saucepan. Let simmer for 2-3 minutes.
- To serve, top with parsley, shredded parmesan, and arugula (optional).
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