Lemon Chicken Orzo Soup
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:
- Place chicken and 1/2 cup of chicken broth in slow cooker for 3-4 hours on high.
- 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!).
- Cook for 10-15 minutes until onion becomes translucent & vegetables become soft.
- Add chicken broth, lemon juice and zest to the vegetable mix.
- Add paprika, salt, pepper and parsley to the soup then bring to a simmer.
- Once the soup has reached a simmer, add the orzo pasta & baby spinach leaves and let it simmer for a further 10-15 minutes.
- Once chicken is cooked through, remove from slow cooker and shred before adding to the soup mix.
- Stir carefully to combine.
- 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
