LEMON CHICKEN ORZO SOUP
Prep time: 15 minutes / Cook time: 7 to 8 hours on low
This family-friendly, bright-tasting lemon chicken orzo soup is full
of heart-healthy nutrients, simple to prep and make, and super
satisfying. The parsley and lemon juice perk up the taste to take
this recipe beyond the usual chicken soup.
1 pound boneless, skinless chicken breasts
4 cups Savory Vegetable Broth (here) or low-sodium vegetable broth
2 cups Chicken Stock (here) or low-sodium chicken broth
2 large carrots, sliced
2 celery stalks, finely chopped
6 garlic cloves, minced
1 teaspoon dried basil
1 teaspoon Italian seasoning
2 bay leaves
Juice of 1 lemon
½ cup chopped fresh parsley
8 ounces orzo (wholewheat is ideal)
Freshly ground black pepper
1. Place the chicken, vegetable broth, chicken stock, carrots,
celery, garlic, basil, Italian seasoning, and bay leaves in a 6-quart
slow cooker. Cover and cook on low for 7 to 8 hours.
2. About 30 minutes prior to serving, remove discard the bay
leaves. Use two forks to shred the chicken. Stir in the lemon juice,
parsley, orzo, and pepper. Cook for 30 minutes, until the orzo is
tender, stirring every 10 minutes or so because the orzo may stick
to the bottom of the slow cooker.
3. Serve immediately.
Per Serving (1⅔ cups): Calories: 259; Total Fat: 2g; Saturated Fat: 1g; Trans
Fat: 0g; Polyunsaturated Fat: 1g; Monounsaturated Fat: 1g; Cholesterol:
43mg; Sodium: 179mg; Carbohydrates: 34g; Fiber: 3g; Sugars: 3g; Protein:
SUBSTITUTION TIP: You can make this recipe gluten-free by using
quinoa or brown rice in place of the orzo.