Ingredients
Scale
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 1 cup shredded cooked chicken
- 6 cups chicken broth
- ¾ cup orzo pasta
- Juice and zest of 1 lemon
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and garlic; sauté until translucent.
- Add carrots and cook for another 3-4 minutes.
- Pour in chicken broth and bring to a boil.
- Add shredded chicken, orzo, lemon zest, thyme, salt, and pepper.
- Reduce heat and simmer until orzo is tender, about 10 minutes.
- Stir in lemon juice, garnish with fresh parsley, and serve hot.
Notes
- For extra flavor, add a pinch of red pepper flakes or a splash of white wine during sautéing.
- Use freshly squeezed lemon juice for the best citrus flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Nut-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 320 Kcal
- Sugar: 4g
- Sodium: 820mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 55mg