Description
A light and refreshing Mediterranean-inspired soup featuring tender shredded chicken, orzo pasta, and fresh vegetables, all brightened with the zest and juice of lemon for a comforting yet vibrant meal.
Ingredients
Soup Ingredients
- 2 cups cooked chicken, shredded
- 6 cups chicken broth
- 1 cup orzo pasta
- 1 cup carrots, sliced
- 1 cup celery, sliced
- 1 onion, diced
- 2 garlic cloves, minced
- 1 lemon (juice and zest)
- Salt & pepper, to taste
- Parsley, chopped (optional)
Instructions
- Prepare Vegetables: Heat a large pot over medium heat and add a small amount of oil. Sauté the diced onion, sliced carrots, sliced celery, and minced garlic until the vegetables are softened and aromatic, about 5-7 minutes.
- Add Broth and Orzo: Pour in the chicken broth and bring to a gentle boil. Add the orzo pasta and reduce heat to a simmer. Cook for about 10 minutes, or until the orzo is tender but still al dente.
- Incorporate Chicken and Lemon: Stir in the shredded cooked chicken. Add the lemon juice and zest for brightness. Season the soup with salt and freshly ground black pepper to taste. Simmer for an additional 2-3 minutes to warm through.
- Finish and Serve: Optional – stir in chopped parsley for a fresh herbaceous note. Ladle the soup into bowls and serve warm.
Notes
- Add fresh spinach in the last few minutes of cooking for extra color and nutrients.
- Using rotisserie chicken is a quick and convenient option to save time.
- This soup can be made dairy-free and is naturally gluten-free if orzo is substituted with gluten-free pasta.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean-Inspired
