Lemon Chicken Orzo Soup
This 20-minute chicken and orzo soup recipe with fresh veggies and Italian seasoning is the perfect fall soup.
Servings: 6
Ingredients
- 4 ounces gluten free orzo pasta
- 1 tablespoon coconut oil
- 2 celery stalks trimmed and diced {1 cup}
- 2 carrots peeled and diced {1 cup}
- 1 large garlic clove minced {1 tablespoon}
- 4 ounces baby bella mushrooms stemmed removed and sliced {about 8-9 mushrooms}
- 4 cups low sodium chicken broth
- 2 cups water
- 2 dried bay leaves
- 1 teaspoon dried Italian herb seasoning
- 1/4 teaspoon red pepper flakes
- 1 rotissaire chicken shredded [skin discarded}
- 1 organic lemon zested and juiced
Instructions
- Cook orzo according to package directions, drain and set aside.
- While orzo is cooking in a large pot or dutch oven over medium high heat melt coconut oil. Add celery, carrots and garlic and cook until tender 3-4 minutes.
- Add chicken broth, water, bay leaves, italian seasoning and red pepper flakes. Bring to low boil, increase heat if needed. Cover and reduce heat to low and simmer for 10 minutes.
- Remove lid, stir in chicken, mushrooms. lemon zest, lemon juice and orzo pasta,
- Taste and season with salt and pepper to your liking.
- Discard bay leaves and serve.