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Lemon Chicken Soup with Orzo
Ingredients
  • 1 medium yellow onion, finely diced (about 1 cup)
  • 4 medium carrots, diced into thin coins (about 2 cups)
  • 1 teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 3 to 4 cloves garlic, minced
  • 2 teaspoons lemon zest
  • 8 cups reduced-sodium chicken broth
  • 1 cup whole-grain orzo (or any small whole-grain pasta)
  • 1 tablespoon corn starch 1 tablespoon water*
  • ¼ cup lemon juice
  • 3 cups cooked, shredded chicken*
  • ¼ to ½ cup roughly chopped fresh dill, optional
  •  
  • You can use 2 tablespoons arrowroot flour instead of cornstarch. Mix it with 2 tablespoons water to dissolve before adding to soup.
  •  
  • note: You can use rotisserie chicken or any leftover cooked chicken and shred by hand.
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