Chicken and Lemon Orzo Soup

By vealam

Ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 3 large carrots, peeled and diced
• 2 celery stalks, diced
• 2 garlic cloves, minced
• salt
• pepper
• 1 tablespoon herbs de provence
• 1/2 cup white wine
• 7 cups chicken broth
• 1/2 cup lemon juice
• 2 tablespoons lemon zest
• 1 3/4 cups orzo pasta
• 2 1/2 cups boneless, skinless chicken breast, fully cooked and diced
• 1/2 cup fresh parsley, chopped

Details

Servings 8
Preparation time 15mins
Cooking time 55mins
Adapted from cookingandbeer.com

Preparation

Step 1

In a dutch oven, heat the olive oil over medium heat. Add the onion, carrots and celery to the pot and cook for 6-8 minutes or until tender. Add the garlic and cook for 1 minute more, or until a garlicky aroma fills the air.

Season with salt and pepper and sprinkle the mixture with the herbs de provence. Add the white wine to deglaze the pot, and cook until it has reduced by half, about 3-4 minutes.

Add the chicken broth, lemon juice and lemon zest. Bring to a boil, then reduce to a simmer. Add the orzo and cook until al dente, about 6-8 minutes.

Reduce the heat to low and add the chicken breast and fresh parsley. Cook for 4 minutes more.

Serve warm, garnish with parsley.

Nutrition Facts:
Calories 194
Total Fat 4g
Saturated Fat 1g
Cholesterol 27mg
Sodium 946mg
Carbs 24g