A twist on the classic chicken noodle, this soup is ready in 30 minutes and hits the spot every time!
1. Bring chicken stock to a simmer in a large covered pot over medium heat
2. Add cooked chicken, orzo, pesto, lemon juice, salt and pepper and stir to combine.
3. Cook, uncovered, until orzo is al dente (about 8 minutes). Remove from heat.
4. Garnish with shredded Parmesan cheese and serve immediately.
Note: I love orzo in this soup, but you can use any type of pasta you like!
Prep: Cook:
Serves: 8 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
3 Comments
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Deanna Moore on 2.25.2014
I made this for dinner tonight & it was really good. I did add a can of diced tomatoes also. My husband doesn’t really like soup but he really liked this one. We had it for dinner with cheese foccacia bread.
Cheesy Pennies on 2.25.2014
Such a simple but yummy idea. I’ll try it!
Jennifer Greene on 2.25.2014
This looks delicious, but is the amount of chicken correct? 1/4 cup would mean very little chicken in each serving.