Ingredients
Scale
- 1 tablespoon olive oil
- 2 cups diced carrots
- 1 cup finely chopped onion
- ½ cup finely chopped celery
- 1 tablespoon minced garlic
- ½ teaspoon black pepper
- ½ teaspoon dried parsley
- ¼ teaspoon dried thyme
- ¼ teaspoon salt
- 2 bay leaves
- 1 ½ pounds boneless, skinless chicken breasts
- 6 cups low sodium chicken broth
- 1 cup dry orzo pasta
- ½ cup fresh squeezed lemon juice
Instructions
- Heat olive oil in a large pot over medium heat. Add carrots, onion, and celery; sauté for about 5-7 minutes until softened.
- Stir in garlic and spices; cook for another minute until fragrant.
- Add chicken breasts and broth; bring to a gentle boil with bay leaves.
- Reduce heat to low, cover, and simmer for about 30 minutes until chicken is fully cooked.
- Remove chicken; stir in orzo pasta and cook according to package instructions until al dente.
- Shred the chicken and return it to the pot.
- Stir in lemon juice and adjust seasoning if needed before serving warm.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 260
- Sugar: 3g
- Sodium: 490mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 70mg