Ingredients
Scale
- 2 sticks celery (chopped finely)
- 2 medium carrots (peeled & chopped finely)
- 1/2 medium onion (chopped)
- 1 tablespoon butter
- 1 tablespoon olive oil
- 3 cloves garlic (minced)
- 2 tablespoons flour
- 6 cups chicken broth
- 1/4 teaspoon Italian seasoning
- 1.5 pounds uncooked chicken breasts
- 1 cup uncooked orzo
- 1 tablespoon lemon juice (or to taste)
- Fresh parsley (for garnish)
- Salt & pepper (to taste)
Instructions
- Sauté the celery, carrots, and onions in a large pot with butter and olive oil over medium-high heat for about 5-7 minutes until softened.
- Add minced garlic and cook for another 30 seconds. Stir in flour and cook for an additional minute until slightly golden.
- Pour in chicken broth while stirring to dissolve the flour. Add Italian seasoning and chicken breasts; bring to a boil.
- Cover partially and reduce heat to simmer for approximately 15 minutes.
- Add uncooked orzo and cook for another 10 minutes until tender, stirring frequently.
- Remove chicken, chop into bite-sized pieces, return to the pot, then stir in lemon juice and parsley. Adjust seasoning with salt and pepper as desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Sautéing/Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 290
- Sugar: 3g
- Sodium: 720mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 70mg