HEALTH EXPERT, JOY BAUER LEMON CHICKEN SOUP


This soup combines tender chicken, delicate orzo and citrusy goodness—it’s like a scrumptious bowl of sunshine!


LEMON CHICKEN SOUP WITH ORZO


PREP TIME 5 MIN. – COOK TIME 25 MIN. READY IN 30 MIN. – MAKES 10 CUPS


1 yellow onion, finely diced (about 1 cup) 4 carrots, diced into thin coins (about 2 cups) 1 tsp kosher salt ¼ tsp black pepper 3 to 4 cloves garlic, minced 2 tsp lemon zest 8 cups reduced- sodium chicken broth


1 cup orzo, or any small pasta 1 tbsp corn starch + 1 tbsp water 3 cups cooked, shredded chicken* ¼ cup lemon juice ¼ to ½ cup roughly chopped fresh dill


Use rotisserie chicken or any leftover cooked chicken and shred.


*


STEP 1 Coat a large pot with oil spray and warm over medium heat. Add onion, carrot, salt, and black pepper and cook 7 to 9 min., until veggies are softened, stirring occasionally. Add garlic and lemon zest and cook 1 min. Stir often to prevent the garlic from burning. STEP 2 Add chicken broth to the pot, increase heat to high, and bring soup to a boil. Add orzo, reduce heat to a simmer and continue to cook for about 6 min. or until orzo reaches al dente. Stir occasionally to prevent the orzo from sticking to the bottom of the pot. Meanwhile, make cornstarch slurry by blending cornstarch and water in a small bowl. Set aside until ready to use. STEP 3 Once orzo is cooked, add shredded chicken, lemon juice, and cornstarch slurry to the pot and mix everything together. Simmer 10 to 15 min., to thicken. Add additional salt, pepper and fresh dill, if desired, and serve piping hot.


PER 1 CUP: 120 CALORIES, 1.5G FAT, 0G SATURATED FAT, 30MG CHOLESTEROL, 440MG SODIUM, 10G CARBOHYDRATE, 1G FIBER, 2G SUGAR (NATURAL 2G, ADDED 0G), 14G PROTEIN


54 JANUARY/FEBRUARY 2025 SAVORYONLINE.COM Photo Credit: Kelly Harrison


JOY BAUER MS, RDN, CDN


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Nutrition/health expert for NBC’s TODAY show and


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JoyLBauer @joybauer @joybauer


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