Lemon Chicken Soup

Ingredients:

• 2 sticks celery, finely chopped

• 2 medium carrots, peeled & finely chopped

• 1/2 medium onion, chopped

• 1 tablespoon butter

• 1 tablespoon olive oil

• 3 cloves garlic, minced

• 2 tablespoons flour

• 6 cups chicken broth

• 1/4 teaspoon Italian seasoning

• 1.5 pounds uncooked chicken breasts

• 1 cup uncooked orzo

• 1 tablespoon lemon juice (or to taste)

• 1 tablespoon chopped fresh parsley (or to taste)

• Salt & pepper (to taste)

Instructions:

• Vegetable Sauté:

• In a large pot, sauté celery, carrots, and onions with butter and oil over medium-high heat for 5-7 minutes.

• Add Garlic and Flour:

• Mix in garlic; cook for 30 seconds. Add flour, cook for another minute, stirring.

• Broth and Seasoning:

• Add chicken broth, stirring until flour dissolves. Mix in Italian seasoning and chicken breasts. Bring to a boil.

• Simmer:

• Cover (lid slightly ajar), reduce heat, and simmer for 15 minutes.

• Orzo:

• Stir in orzo, cook for 10 minutes until tender. Stir often to prevent sticking.

• Final Touches:

• Remove chicken, chop, and return to pot. Add lemon juice, parsley, and season with salt & pepper.

Notes:

• Substitute chicken breasts with thighs if preferred.

• Use an instant-read thermometer for chicken (safe at 165°F).

• Opt for low-sodium broth if sensitive to salt.

• Add extra broth to leftovers, as orzo absorbs liquid.

Nutrition (Per Serving):

• Calories: 298 kcal

• Carbohydrates: 26g

• Protein: 29g

• Fat: 8g

• Saturated Fat: 2g

• Sodium: 1036mg

• Potassium: 782mg

• Fiber: 2g

• Sugar: 2g