Chicken Orzo Soup
A comforting and hearty chicken orzo soup that's perfect for chilly days.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 small yellow onion diced
- 3 stalks celery sliced
- 2 carrots carrots thinly sliced
- 4 cloves garlic pressed or minced
- 3 cups shredded cooked chicken
- 1 teaspoon dried oregano
- 0.5 teaspoon dried thyme
- 0.5 teaspoon dried rosemary
- 8 cups low sodium chicken broth
- 1 piece lemon juiced
- 2 bay leaves bay leaves
- 0.75 cups uncooked orzo
- 1 yellow squash yellow squash sliced into rounds and each cut into fourths
- 0.25 cups chopped fresh parsley for garnish
- 1 piece lemon wedges for serving
Instructions
Preparation Steps
- Sauté the aromatics. Heat oil and melt butter in a Dutch oven set over medium-high heat. Add diced onion and cook for 2 minutes.
- Add the vegetables. Stir in sliced celery and carrots; season with salt and pepper, and cook until tender, about 4 to 5 minutes. Add garlic and cook for 15 seconds.
- Add chicken and seasonings. Stir in shredded chicken, oregano, thyme, and rosemary; combine well.
- Stir in the liquids and bring to a boil. Add chicken broth, lemon juice, and bay leaves.
- Add remaining ingredients. Stir in orzo and sliced squash. Lower heat and simmer for 10 minutes until orzo is tender.
- Finish and serve. Taste for salt and pepper, boil briefly if needed. Ladle into bowls, garnish with parsley, and serve with lemon wedges.
Notes
A healthy and delicious soup packed with flavor and nutrients.