Lemon Chicken Orzo Soup

February 14, 2019
Recipes

Comforting, warm, and oh-so-delicious, this chicken and orzo soup is sure to be crowd pleaser. From Greta Podleski's new Yum & Yummer cookbook, this dish is perfect for chilly winter days. It's easy to make and more flavorful than you might expect given it's simple ingredients.  



π‘°π’π’ˆπ’“π’†π’…π’Šπ’†π’π’•π’”

1 Tbsp olive oil

1.5 cups chopped onion

1 cup each diced celery and diced carrots

1 tsp minced garlic

1 tsp dried thyme

1/2 tsp each dried marjoram and dried tarragon

1/4 tsp ground turmeric (for colour)

6 cups reduced sodium chicken broth

1/4 cup fresh squeezed lemon juice

2 bay leaves

2 tsp lemon zest

1/2 tsp sea salt

1/4 tsp fresh ground black pepper

1/2 cup uncooked orzo pasta

2 cups chopped, cooked chicken

1/4 cup chopped fresh parsley


π‘«π’Šπ’“π’†π’„π’•π’Šπ’π’π’”

1. Heat olive oil in a large soup pot over medium heat. Add onions, carrots, celery, and garlic. Cook and stir until vegetables begin to soften, about 5 minutes.


2. Add thyme, marjoram, tarragon, and turmeric, if using. Mix well. Add broth, lemon juice, bay leaves, lemon zest, salt and pepper. Bring soup to a boil. Reduce heat to low, cover and simmer for 5 minutes. Add orzo and simmer for 5 more minutes. Add chicken and simmer for 5 more minutes. Remove from heat and stir in parsley. Serve hot.


𝑷𝒆𝒓 1 π‘ͺ𝒖𝒑 π‘Ίπ’†π’“π’—π’Šπ’π’ˆ: 141 calories, 11g protein, 15g carbohydrates, 4.5g fat, 1.5g fibre


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