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Chicken Soup with Orzo and Zucchini
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Chicken Soup with Orzo and Zucchini
A quick, easy, and comforting chicken and vegetable soup with orzo pasta and zucchini.
Chicken Soup with Orzo and Zucchini
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21 people Yepped this recipe
servings:
4
total time:
40 minutes
added on
03/17/2017
recipe by:
Frankie
INGREDIENTS
1 TBSP olive oil
1 rib of celery, diced
1 medium carrot, diced
1 medium yellow onion, diced
2 medium garlic cloves, minced
6 cups water
12 ounces boneless skinless chicken breast
salt and freshly ground black pepper
8 ounces uncooked orzo pasta
1 medium zucchini, quartered lengthwise then cut into 1/4-inch thick slices
1 TBSP fresh lemon juice
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DIRECTIONS
Heat the oil in a dutch oven or large pot oven medium-high heat.
Add the celery, carrot, onion, and garlic to the pot then cook, stirring often, for about 3 minutes.
Add the water, chicken, 2 tsp salt, and 1/4 tsp black pepper to the pot then bring to a boil.
Reduce the heat to medium and cook for around 12 minutes or until the chicken breast is cooked through.
Take the chicken breast out of the pot and onto a cutting board then chop the chicken into small bite-size pieces and return the chicken to the pot.
Stir in the orzo pasta and cook, stirring occasionally, around 7 minutes or until the pasta is just shy of being tender.
Stir in the zucchini and cook for about 2 more minutes or until pasta is tender.
Take the pot off the heat and stir in the fresh lemon juice then taste and season with salt & pepper if needed.
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