Make the transition from winter to spring with this light and flavorful spin on chicken soup. This recipe is kid-friendly and comes together in about 30 minutes. A hefty dose of lemon juice and fresh parsley make for a bright soup that’s light while still packing plenty of comforting chicken soup goodness. Top each serving with jarred pesto or grated Parmesan cheese for an added layer of flavor, if desired.
If you don’t want to use orzo (a small pasta), feel free to use ditalini or another miniature-shaped pasta.
This soup will thicken as it cools due to the starch in the orzo. To enjoy leftovers, add additional broth while reheating soup. Pick off the rotisserie chicken meat while the chicken is still warm to maximize the yield.
Related Article: One Seriously Good Kitchen Tip
Choose reduced-sodium chicken broth and whole-wheat orzo for less sodium and an added dose of fiber.
Related Article: Too Much Salt? Why and How to Reduce Your Sodium Intake
- 1 Tbsp olive oil
- 3 large carrots, sliced
- 3 cloves garlic, minced
- 2 stalks celery, thinly sliced
- 1 medium onion, chopped
- 1 tsp salt, ½ tsp pepper
- 2 (32-oz) cartons chicken broth
- 2 tsp dried oregano
- 1 cup uncooked orzo
- 1 deli rotisserie chicken, shredded
- Juice of 2 large lemons (1/3 cup)
- ¼ cup (or more) chopped flat-leaf parsley
- 6 Tbsp basil pesto (from a jar)
- Heat oil in a stockpot over medium-high heat. Sauté carrots, garlic, celery and onion in hot oil 5 minutes. Add salt, pepper, broth and oregano; bring to a boil.
- Add orzo; cook, stirring often, 6 to 8 minutes or until tender.
- Add chicken; cook 5 minutes. Stir in lemon juice and parsley.
- Top each serving with 1 Tbsp pesto.
In search of more simple, family-friendly dinner recipes? Be sure to check out our Kid-Friendly meal plan, which comes with a free 14-day trial, dinner recipes, and a compiled grocery list!
Related Recipe: Easy Biscuit-Topped Chicken Pot Pie
-Text by Jessica Cox, RD