Servings: 8 cups
Calories: 245kcal
Equipment
- Dutch oven or large stock pot
Ingredients
- 2 sticks celery , diced
- 2 medium carrots peeled & diced
- 1 onion chopped
- 1 tablespoon olive oil
- 1 clove garlic minced
- 6 cups chicken stock homemade or low sodium store-bought
- 2 chicken breasts Bone-in or boneless
- 1 cup dried orzo
- 1 lemon juice and zest
- ½ cup chopped dill or to taste
- Salt & pepper to taste
Instructions
- Heat the olive oil in a Dutch oven or large stock pot over med-high heat. Add the celery, carrots and onion and sauté until the onion is translucent, about 5-7 minutes.
- Stir in the garlic and cook for another minute
- Add the chicken stock and the chicken, making sure the chicken is submerged in the liquid Bring the soup to a boil. Cover the soup, reduce the heat and simmer until the chicken is cooked through, about 10 - 15 minutes. Note: Length of time will depend on whether the chicken is boneless or bone-in. The chicken is done when opaque through the middle and an instant-read thermometer in the thickest part of the meat registers 165°F.
- Remove the chicken from the pot and set aside until cool enough to handle.
- Add the orzo to the pot and cook, stirring occasionally, until slightly el dente, about 8-10 minutes.
- While the orzo is cooking, cut the chicken into bite size pieces. Once the orzo is cooked, add the cut up chicken, lemon juice and zest and chopped dill to the pot, stirring to heat through. Taste and season with salt & pepper.
- Serve garnished with lemon slices and some fresh dill on top.
Nutrition
Serving: 1cup | Calories: 245kcal | Carbohydrates: 25g | Protein: 17g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 34mg | Sodium: 301mg | Potassium: 439mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2812IU | Vitamin C: 12mg | Calcium: 32mg | Iron: 1mg
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