Ingredients
• 1 tbsp olive oil
• 1 small onion, finely diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 6 cups low-sodium chicken broth
• ¾ cup (150g) orzo pasta
• 2 cups cooked chicken, shredded (rotisserie works great!)
• Zest and juice of 1 large lemon (about 3 tbsp juice)
• ¼ cup fresh dill, chopped
• Salt & black pepper to taste
• Optional: 1 tbsp lemon zest for extra brightness
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onion, carrots, and celery 5–6 min until softened. Add garlic; cook 30 sec until fragrant.
- Pour in chicken broth; bring to a simmer. Stir in orzo; cook 8–10 min until tender.
- Add shredded chicken; heat through 2–3 min.
- Remove from heat. Stir in lemon juice, lemon zest, and fresh dill.
- Season with salt and pepper to taste.
💡 Pro tip: Add lemon off-heat to preserve its bright flavor and prevent bitterness.
PREP TIME & NUTRITION (per serving, serves 4):
Prep Time: 10 min | Cook Time: 20 min | Total Time: 30 min | Servings: 4 | Calories: 240 | Net Carbs: 26g | Fats: 7g | Protein: 18g