Chicken soup

Serving4 322cal |31g Proteins l1lg Fats |23g Carbs

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the olive oil in a large stockpot or Dutch oven over medium heat. Add the onion, carrots and celery and cook the vegetables, stirring occasionally, for 5 minutes or until tender.

Step 2

Season with salt and pepper, then stir in the chicken broth. Now add the lemon halves, chicken breasts, water and chicken stock cube. Bring to a boil and cook for 5 minutes.

Step 3

stir in orzo pasta, bring to a boil, then reduce the heat to medium-low and simmer for 10 minutes until the orzo is tender and the chicken is cooked through.

Step 4

Remove the chicken from the soup and shred with 2 forks, then return the chicken back to the pot and stir through

Step 5

When ready to serve, ladle the soup into bowls, garnish with parsley and serve with a wedge of lemon.