Print

Light Lemon Chicken Orzo Soup

  • Author: Krista
  • Prep Time: 5 mins
  • Cook Time: 25 mins
  • Total Time: 30 mins
  • Yield: 6-8 1x
  • Category: Soup, Poultry,

Scale

Ingredients

  • 2 tablespoons olive oil
  • 1.5 lbs. boneless chicken breasts, cut into cubes
  • 2 leeks, halved and sliced (soaked in water to remove the sand/grit)
  • 3 garlic cloves, minced
  • 1 lb. carrots, sliced
  • 1/3 cup lemon juice
  • 2 teaspoons lemon zest
  • 7 cups low sodium chicken broth
  • 1 cup orzo
  • 2 tablespooons fresh thyme
  • 1 tablespoon fresh rosemary
  • salt to season
  • 4 cups kale, roughly chopped

Instructions

  1. Heat a large dutch oven to medium high heat.
  2. Add olive oil and chicken cubes. Saute until chicken is cooked through, about 4-6 minutes.
  3. Add leeks, garlic, and carrots. Stir ingredients and cook for about 3-4 minutes.
  4. Next add lemon juice, lemon zest, and chicken broth. Bring to a slow simmer.
  5. Add in orzo, thyme, rosemary, and salt to season. Cook pasta for 8 minutes. Add in kale and cook for 1 minute.
  6. Remove soup from heat and serve!
  7. Optional: garnish with freshly grated parmesan cheese


Nutrition

  • Serving Size: 1 1/2 cups
  • Calories: 179
  • Sugar: 4 g
  • Sodium: 220 mg
  • Fat: 6 g
  • Carbohydrates: 11 g
  • Fiber: 2 g
  • Protein: 21 g
  • Cholesterol: 62 mg