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–+ servings

Lemon Chicken and Orzo Soup

This soup is full of flavor and warmth and is packed with nutrients while being low carb. It is like sunshine and goodness in a bowl! Easy to make for a weeknight dinner and the leftovers make a great lunch!
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Servings: 6 servings
Calories: 237
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 lb Chicken breasts
  • 1 tbsp Cavender's All-purpose Greek seasoning or enough to coat both sides of chicken breasts
  • 1 tbsp Olive oil
  • 1 cup Onion, chopped
  • 1 cup Celery, chopped
  • 2 cups Carrots, chopped
  • 3 Cloves garlic, minced
  • 2 tbsp flour (you can leave this out to keep lower carb)
  • 8 cups Low-sodium chicken broth
  • 1 tsp Dried Thyme
  • 1/2 tsp Italian Seasoning
  • 1 cup Whole wheat orzo pasta
  • 4 cups Spinach
  • 1 tbsp Lemon zest finely grated
  • 2 tbsp Lemon juice

Method
 

  1. Pound chicken breasts to tenderize and coat with Greek seasoning on both sides. Put into a shallow baking pan coated with cooking spray and bake at 375 for 25 minutes or until no longer pink inside.
  2. In a large stock pot heat olive oil over medium-high heat. Add onion, celery, carrots, and garlic. Sauté for 5 to 6 minutes allowing the vegetables to soften. Add the flour, then add the chicken broth slowly while stirring. Add the seasonings and salt & pepper to taste. Shred cooked chicken and add to soup. Cover and bring to boil. Reduce heat and stir in the pasta. Cook until pasta is tender, 15 to 20 minutes.
  3. Add the spinach, lemon zest, and lemon juice and stir to combine. Serve in soup bowls and enjoy!

Nutrition

Calories: 237kcalCarbohydrates: 24gProtein: 26gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 48mgSodium: 1426mgPotassium: 915mgFiber: 3gSugar: 4gVitamin A: 9117IUVitamin C: 15mgCalcium: 77mgIron: 3mg

Notes

Macros:
Each serving contains Protein- 2   Carb- 1   Vegetable- 2   Fat-1
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