Lemon Chicken and Orzo Soup
Ingredients
- 1½ lb boneless, skinless chicken breasts
- 3 carrots, sliced
- 1 tsp garlic powder
- 2 (32-oz) cartons low-sodium chicken broth
- 1¼ cups orzo
- 1 cup half-and-half
- 2 Tbsp chopped fresh dill
- 2 Tbsp lemon juice
- ½ tsp kosher salt
- ½ tsp freshly ground pepper
Instructions
- Bring chicken, carrots, garlic powder, and broth to a boil in a large Dutch oven over medium-high heat; reduce heat, and simmer 25 minutes. Remove chicken, and shred with 2 forks.
- Return chicken to pot along with pasta and half-and-half; return to a boil, reduce heat, and simmer 10 minutes or until pasta is tender. Stir in dill, lemon juice, salt, and pepper.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
354
|
354
|
| Fat (g) | 7 | 7 |
| Sat. Fat (g) | 3 | 3 |
| Protein (g) | 34 | 34 |
| Carb (g) | 34 | 34 |
| Fiber (g) | 6 | 6 |
| Sodium (mg) | 394 | 394 |
Diabetic Meal Plan
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