Serves 4
Dairy Free, Meal Prep Friendly, High Protein
What you need
- 2 tbsp. olive oil
- 1 large onion, chopped
- 2 large carrots, chopped
- 2 stalks celery, chopped
- 1 tsp. salt
- 1 tsp. black pepper
- 3 pts. (1.4L) chicken broth
- 1 lemon, halved + 1 extra cut into wedges for serving
- 1 lb. (450g) chicken breasts
- 2 pts. (960ml) water
- 2 tsp chicken bouillon powder (I like Marigold)
- 2.8 oz. (80g) orzo pasta
- 2 tbsp. fresh parsley, chopped
What you need to do
Heat the olive oil in a large stockpot over medium heat. Add the onion, carrots and celery and cook the vegetables, stirring occasionally, for 5 minutes or until tender.
Season with salt and pepper, then stir in the chicken broth. Now add the lemon halves, chicken breasts, water and chicken bouillon. Bring to a boil and cook for 5 minutes.
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.
Remove the chicken from the soup and shred with 2 forks, then return the chicken back to the pot and stir through.
When ready to serve, ladle the soup into bowls, garnish with parsley and serve with a wedge of lemon.
| Prep | Cook | Kcal | Fats(g) | Carbs(g) | Protein(g) | Fibre(g) |
| 10 mins | 30 mins | 322 | 11 | 23 | 31 | 2 |