Lemon Chicken Orzo Soup
This delightfully light yet heart soup features tender chicken, thyme, and a hint of lemon. It's the perfect soup for those spring evenings that are still a bit chilly.
Servings: 8 servings
Calories: 286kcal
Ingredients
- 1 tablespoon olive oil
- 1/2 cup diced onion
- 1 cup diced celery
- 1-2 cloves garlic minced
- 8 cups chicken broth
- Zest and juice of one large lemon
- 3 cups cooked shredded chicken
- 1 cup orzo pasta
- 1 cup heavy cream
- 1/4 teaspoon turmeric
- Salt and pepper to taste
- 1 tablespoon fresh thyme leaves
- 1/4 cup chopped fresh parsley
Instructions
- Heat oil in a large dutch oven over medium heat. Add onion, celery and garlic and cook until vegetables are tender, about 5 minutes.
- Add broth, lemon zest and juice, and chicken to pot and bring to a boil. Stir in orzo and boil for another 8-10 minutes, or until orzo is just tender. Stir in cream and simmer a few minutes more.
- Add turmeric and salt and pepper to taste. Just before serving, stir in fresh thyme and parsley.
Nutrition
Serving: 1g | Calories: 286kcal | Carbohydrates: 17g | Protein: 17g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 7g | Cholesterol: 77mg | Sodium: 1045mg | Fiber: 1g | Sugar: 7g