Lemon Chicken Orzo Soup: Healthy and Budget-Friendly!

Heat extra virgin olive oil in a pot over medium-high heat until it shimmers.

Add chopped onion, celery, carrots, and minced garlic to the pot. Toss to combine.

Season with kosher salt and black pepper. Cook until veggies soften, about 5 to 7 minutes.

Add 4 cups of chicken stock and some water to the pot.

Season with a dash of kosher salt, black pepper, dried oregano (about 2 teaspoons), a pinch of red pepper flakes, and a tiny bit of organic turmeric.

Raise the heat to bring the mixture to a boil, then reduce heat and let it simmer until the chicken is mostly cooked through, about 15 minutes.

Remove the chicken from the pot and shred it using two forks.

Return the shredded chicken to the pot and add 3/4 cup of orzo.

If desired, add peas or other vegetables. Cook for about 9 minutes until the orzo is tender.

Turn off the heat and add a shower of chopped parsley and green onions or scallions.

Squeeze the juice of two lemons into the soup and add lemon zest.

Equipment Needed

Dietary

Allergens