Ingredients
Scale
- 1 tablespoon olive oil
- 2 cups diced carrots
- 1 cup finely chopped onion
- ½ cup finely chopped celery
- 1 tablespoon minced garlic (about 3 cloves)
- ½ teaspoon black pepper
- ½ teaspoon dried parsley
- ¼ teaspoon dried thyme
- ¼ teaspoon salt
- 2 bay leaves
- 1 ½ pounds boneless, skinless chicken breasts
- 6 cups low sodium chicken broth
- 1 cup dry orzo pasta
- ½ cup fresh squeezed lemon juice
Instructions
- Prepare all ingredients by chopping vegetables and measuring spices.
- In your cooking pot, heat olive oil over medium heat. Sauté carrots, onion, and celery for 5 minutes until softened.
- Add minced garlic and spices; stir for another minute until fragrant.
- Introduce chicken breasts and bay leaves; pour in chicken broth. If using an Instant Pot, seal and cook on high pressure for 15 minutes; otherwise, simmer on the stove.
- Remove chicken once cooked; shred if desired. Stir in dry orzo pasta and cook according to package instructions until al dente.
- Return shredded chicken to the soup along with fresh lemon juice; let simmer for an additional minute before serving warm.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop/Instant Pot
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 250
- Sugar: 3g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg