Ingredients
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 medium carrots, peeled and chopped
- 1 cup diced sweet onion
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 1 tablespoon Italian seasoning
- 6 cups chicken stock
- 2 cups chopped cooked chicken breast
- 1 cup uncooked orzo
- 1 lemon, zested and juiced
- 1 tablespoon chopped parsley
- Salt and pepper, to taste
Instructions
- Sauté Vegetables: Heat the olive oil and butter in a large pot over medium-high heat. Add the carrots, onions, and celery. Cook for about 5 minutes, until slightly softened.
- Add Garlic and Seasoning: Stir in the garlic and cook for 1 minute. Add the Italian seasoning and cook for an additional 30 seconds.
- Add Chicken Stock and Chicken: Pour in the chicken stock and add the chopped chicken breast. Bring the soup to a boil.
- Cook the Orzo: Stir in the uncooked orzo and cook for 10 minutes, or until the orzo is tender. Stir occasionally to prevent sticking.
- Finish the Soup: Add the lemon juice and zest, and season with salt and pepper to taste.
- Serve: Ladle the soup into bowls, garnish with chopped parsley, and serve immediately.
Notes
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- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sugar: 6g
- Sodium: 900mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 45mg
