Lemon Chicken Orzo Soup

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MACROS:

Protein:
38g
Carbs:
45g
Fat:
5g

It’s finally Fall, which means that soups and stews are back! This lemon chicken orzo soup falls under that umbrella and is perfect for this time of year. Beyond being a great dish for the Fall, this lemon chicken orzo soup is, of course, macro-friendly.  It’s a fantastic flexible dieting meal, especially for those who are low on fat and need to hit their protein and carbs!

 

SERVING DETAILS:

Servings:
2
Serving Size:
636g
Calories:
380

Directions:

  1. Place chicken and 1/2 cup of chicken broth in slow cooker for 3-4 hours on high.
  2. Meanwhile dice onion, celery and carrot and place into large pot on medium/high heat (be sure to add a little oil if your pots and pans require it!).
  3. Cook for 10-15 minutes until onion becomes translucent & vegetables become soft.
  4. Add chicken broth, lemon juice and zest to the vegetable mix.
  5. Add paprika, salt, pepper and parsley to the soup then bring to a simmer.
  6. Once the soup has reached a simmer, add the orzo pasta & baby spinach leaves and let it simmer for a further 10-15 minutes.
  7. Once chicken is cooked through, remove from slow cooker and shred before adding to the soup mix.
  8. Stir carefully to combine.
  9. Serve & enjoy.

Ingredients:


white onion, diced
100g

carrots, cut into rounds
100g

celery, cut into half moons
100g

minced garlic
10g

chicken breast (slow cooked & shredded)
300g

low sodium, fat-free chicken broth
2 cups (~480g)

orzo pasta
100g

baby spinach leaves
1 cup (~30g)

juice and zest of 1 medium sized lemon
51g

Worcestershire sauce-  to taste

parsley

paprika

salt & pepper

juice and zest of 1 lemon