Freezer Meal Prep Recipe: Lemon Chicken Orzo Soup

Begin by chopping and dicing the carrots: cut off the tops and ends, slice the carrot down the middle, then dice into smaller pieces.

Add the diced carrots to the bag.

Dice the celery: cut off both ends, slice down the middle, and then dice into smaller pieces if desired.

Add the diced celery to the bag.

Zest and juice the lemon: zest about 1 to 2 teaspoons into the bag, then cut the lemon in half and juice it into the bag using a handheld juicer with the lemon facing down.

Add 1/4 cup of diced onion to the bag.

Add 4 teaspoons of chicken bouillon to the bag, using an overfilled tablespoon to measure.

Add 1 teaspoon of minced garlic to the bag.

Add all dried spices: bay leaf, thyme, oregano, salt, and black pepper to the bag.

Seal the bag and press out as much air as possible.

Before cooking, add 4 cups of water to your pot.

Right before serving, add some cooked orzo to the soup.

Equipment Needed

Allergens