Comforting, warm, and oh-so-delicious, this chicken and orzo soup is sure to be crowd pleaser. From Greta Podleski's new Yum & Yummer cookbook, this dish is perfect for chilly winter days. It's easy to make and more flavorful than you might expect given it's simple ingredients.
π°πππππ πππππ
1 Tbsp olive oil
1.5 cups chopped onion
1 cup each diced celery and diced carrots
1 tsp minced garlic
1 tsp dried thyme
1/2 tsp each dried marjoram and dried tarragon
1/4 tsp ground turmeric (for colour)
6 cups reduced sodium chicken broth
1/4 cup fresh squeezed lemon juice
2 bay leaves
2 tsp lemon zest
1/2 tsp sea salt
1/4 tsp fresh ground black pepper
1/2 cup uncooked orzo pasta
2 cups chopped, cooked chicken
1/4 cup chopped fresh parsley
π«πππππππππ
1. Heat olive oil in a large soup pot over medium heat. Add onions, carrots, celery, and garlic. Cook and stir until vegetables begin to soften, about 5 minutes.
2. Add thyme, marjoram, tarragon, and turmeric, if using. Mix well. Add broth, lemon juice, bay leaves, lemon zest, salt and pepper. Bring soup to a boil. Reduce heat to low, cover and simmer for 5 minutes. Add orzo and simmer for 5 more minutes. Add chicken and simmer for 5 more minutes. Remove from heat and stir in parsley. Serve hot.
π·ππ 1 πͺππ πΊππππππ: 141 calories, 11g protein, 15g carbohydrates, 4.5g fat, 1.5g fibre
β
