Quick and easy!! Full of flavor, protein and makes GREAT leftovers!
Chicken and veggies with a light, fresh flavor! The orzo makes the soup! Super tasty!
RECIPE:
2 tablespoons light butter
2 carrots diced
2 celery stalks diced
1 cup onion diced (from ½ large onion)
3 garlic cloves minced
½ teaspoon italian seasoning
½ teaspoon salt
1 lb. cooked shredded chicken (from 2 small breasts)
6 cups chicken broth
1 cup orzo
¼ cup heavy cream, plus more to taste
1 tablespoon cornstarch
2 tablespoon lemon juice, plus more to taste (optional)
salt and pepper to taste
fresh parsley for garnish
Melt the butter in a heavy-bottomed pot or dutch oven over medium heat, then add the carrots, celery and onion and sauté until soft, about 7 minutes. Then, add the garlic, Italian seasoning and salt and sauté for 1 minute.
To the pot, add the cooked chicken and chicken broth and bring soup to a boil. Then stir in the orzo and cook for 10 minutes, stirring occasionally to ensure the orzo isn’t sticking to the bottom of the pot.
Meanwhile, whisk the heavy cream and cornstarch together. Once the 10 minutes are up, pour in the heavy cream and stir for 1-2 minutes.
Add more salt and pepper to taste, along with lemon juice and garnish with fresh parsley (optional). Enjoy!
6 Servings:
210 Calories
9g Fat
10g Carbs
22g Protein
Recipe inspiration from thealmondeater.com