Lemon Orzo Chicken Soup
This Creamy Lemon Orzo Chicken Soup by @mymanabites is the ultimate mix of cozy comfort and vibrant, zesty flavors. Perfect for busy parents, it’s quick, hearty, and ready in just 30 minutes — ideal for weeknight dinners or a warm, soothing pick-me-up on chilly days. Chop the vegetables and shred the chicken ahead of time for a smooth cooking process. INGREDIENTS 1 tablespoon olive oil 1 medium onion, finely chopped 2 medium carrots, peeled and diced 3 celery ribs, diced 6 cloves garlic, minced 1 teaspoon salt-free lemon pepper seasoning 1 teaspoon salt-free garlic seasoning 6 cups chicken broth 1 cup uncooked orzo pasta 2 cups shredded cooked chicken (rotisserie chicken works great!) 1/4 cup heavy cream Zest of 1 lemon Juice of 1/2 a lemon Salt, to taste Black pepper, to taste Fresh parsley, for garnish Fresh thyme, for garnish PREPARATION 1. Heat the oil in a large pot over medium heat. Add the onion, carrots, and celery, and sauté, stirring occasionally, for about 5 minutes. Stir in the garlic and seasonings, and continue to cook for another minute, or until the mixture becomes fragrant. 2. Pour in the chicken broth, and bring it to a boil over medium heat. Stir in the orzo pasta, and cook, stirring occasionally, for about 10 minutes, or until the orzo is tender. 3. Add the shredded chicken, and let it simmer for 5 minutes to warm through. Stir in the heavy cream, and cook for 1–2 minutes, until warmed through. 4. Remove the pot from heat, and stir in the lemon zest and juice. Adjust the seasoning with salt and black pepper to taste. 5. Ladle the soup into bowls, and garnish with fresh parsley and thyme. 6. Enjoy!
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