Description
Fresh dill and a squeeze of lemon juice gives this lemon chicken orzo soup a cleansing feel – and it’s ready to eat in half an hour!
Ingredients
Units
Scale
- 2 tablespoons extra virgin olive oil
- 1/2 pound boneless skinless chicken breast (or fillets) (chopped bite size)
- 1 small onion (finely chopped)
- 2 cloves garlic (minced)
- 1 tablespoon thyme (chopped)
- 1 medium carrot (diced)
- 2 stalks celery (diced)
- 1 quart chicken stock
- 1 zucchini (diced)
- 1/2 cup dry orzo pasta
- 2 tablespoons fresh lemon juice
- 1 tablespoon fresh dill (chopped)
- salt and pepper to taste
Instructions
- In a pot over high heat, add extra virgin olive oil and chicken, and cook for 3-4 minutes, until chicken is cooked through. Transfer chicken to a plate, season with salt and pepper and set aside.
- In the same pot, add onions, garlic and thyme and cook for 2-3 minutes, until onions are translucent.
- Add carrots, celery and chicken stock and bring to a boil. Lower to a simmer, cover and cook for 10 minutes.
- Add zucchini and orzo and cook for 8-10 minutes, until orzo is cooked al dente.
- Turn the heat off, add chicken, lemon juice and dill and stir well.
- Season with salt and pepper and serve hot.
Notes
Transfer the soup to an airtight storage container and refrigerate for up to 5 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 284
- Sugar: 7.7g
- Sodium: 404mg
- Fat: 10.9g
- Saturated Fat: 1.9g
- Unsaturated Fat: 1.4g
- Trans Fat: 0g
- Carbohydrates: 25.6g
- Fiber: 2.3g
- Protein: 8.6g
- Cholesterol: 44.5mg
