Servings: 8 servings
Calories: 176kcal
Equipment
- dutch oven
- chef's knife
- cutting board
- measuring cups
- measuring spoons
- ladle
- soup bowls
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 cup carrot, diced
- 1 cup celery, diced
- 1 cup onion, diced
- 5-6 cloves garlic, minced
- 8 cups chicken broth
- 1 bay leaf
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme leaves
- 2 tablespoon fresh dill, minced
- 2 cups cooked chicken breast, shredded I used a rotisserie chicken
- juice and zest of 1 lemon
- 1 cup orzo
- kosher salt and fresh ground pepper, to taste
Instructions
- In a dutch oven over medium-high heat, add a drizzle of olive oil. To the oil, add the carrot, celery, and onion.
- Sauté the veggies until they begin to soften - about 5 minutes. Next, add the garlic, stirring continuously and just until it becomes fragrant.
- Add the broth along with the bay leaf, oregano, and thyme. Let this simmer for about 5 minutes or until the vegetables are tender.
- Taste for salt and pepper levels. If you need more, add more.
- After the vegetables become tender, add in the shredded chicken breast and fresh dill.
- Bring the soup back up to a simmer and add the orzo. Cook until the pasta becomes al dente.
- Stir in the lemon zest and squeeze in the lemon juice.
- Enjoy!
Nutrition
Serving: 1serving | Calories: 176kcal | Carbohydrates: 20g | Protein: 15g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 34mg | Sodium: 921mg | Potassium: 298mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2761IU | Vitamin C: 4mg | Calcium: 39mg | Iron: 1mg
Tried this recipe?Let us know how it was!