Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 carrots, diced
- 3 cups cooked shredded chicken
- 6 cups chicken broth
- 1 cup orzo pasta
- Juice and zest of 1 lemon
- Salt and pepper to taste
- Fresh parsley and lemon slices for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onion and garlic until fragrant.
- Add carrots and cook until tender.
- Pour in chicken broth and bring to a boil.
- Add cooked shredded chicken and orzo pasta, simmer until the pasta is al dente.
- Stir in lemon juice and zest, season with salt and pepper.
- Garnish with fresh parsley and lemon slices before serving.
Notes
- Use leftover cooked chicken for quick prep.
- Adjust lemon for desired brightness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free option available
Nutrition
- Serving Size: 1 bowl
- Calories: 250 Kcal
- Sugar: 4g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 45mg