Try this LEMON CHICKEN ORZO SOUP recipe, or contribute your own.
Suggest a better descriptionHeat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Season chicken thighs with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.
Add remaining 1 tablespoon oil to the stockpot. Add garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme until fragrant, about 1 minute.
Whisk in chicken stock, bay leaves and 1 cup water; bring to a boil. Stir in orzo, rosemary and chicken; reduce heat and simmer until orzo is tender, about 10-12 minutes. Stir in lemon juice and parsley; season with salt and pepper, to taste.
Serve immediately.
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Serving Size: 1 (3017g) | ||
Recipe Makes: 1 | ||
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Calories: 1742 | ||
Calories from Fat: 500 (29%) | ||
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Amt Per Serving | % DV | |
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Total Fat 55.6g | 74 % | |
Saturated Fat 13.5g | 68 % | |
Monounsaturated Fat 24.7g | ||
Polyunsanturated Fat 11.1g | ||
Cholesterol 510.3mg | 157 % | |
Sodium 6176.7mg | 213 % | |
Potassium 3870.3mg | 102 % | |
Total Carbohydrate 140g | 41 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 138.8g | ||
Protein 160.3g | 229 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1742
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