Lemon Chicken Orzo Soup
Comforting and nutritious. You'll love this light and east to make lemon chicken orzo soup.
Servings: 11
Equipment
Ingredients
- 1 tablespoon olive oil
- 2 large carrots diced (200g)
- 5 celery stalks diced (200g)
- 1 large yellow onion diced (200g)
- 2 pounds boneless skinless chicken breast
- 64 ounces chicken broth
- 200 g orzo pasta 1 heaping cup
- 4 handfuls chopped kale 150g
- 1 teaspoon Italian seasoning
- 1/2 teaspoon oregano
- 1/4 teaspoon dill
- 1 lemon
- salt and pepper to taste
Instructions
- In a large pot over medium high heat, or in your Instant Pot on sauté mode, begin heating up the olive oil. Add the carrots, onions, celery, salt and pepper. Cook until the onions become translucent and the veggies are soft.
- Add the chicken, broth, and remaining seasonings. Bring to a simmer and let cook 30 minutes, or until you can shred the chicken. If using an Instant Pot, push the soup setting, or manual pressure normal, and set for 15 minutes. Quick release the pressure when done and shred the chicken.
- Add the orzo and kale. Simmer another 10 minutes, or until the orzo is cooked. In the Instant Pot use the same settings as above, set pressure for 1 minute. Quick release when finished.
- Squeeze in the juice of 1/2 the lemon (or more if you prefer) and some of the zest. Enjoy!
Notes
Search both Myfitnesspal or Macrosfirst apps for, “Stay Fit Mom Lemon Chicken Orzo Soup” to log in your food diary.
Make this in your Instant Pot, slow cooker, or over the stove.
Nutrition
Serving: 300g | Carbohydrates: 19.2g | Protein: 22.7g | Fat: 3.9g | Fiber: 2.3g