Lemon Vinaigrette Orzo Soup
Lemon Vinaigrette Orzo Soup
This Lemon Vinaigrette Orzo Soup is bright and flavorful and helps your body fight inflammation. Think of it as a Mediterranean spin on your favorite chicken noodle soup. This soup is flavored with our lemon vinaigrette, which adds a cheerful zest of flavor to the diced peppers and red onion base. The lemon soup is packed with protein in the shredded chicken, and the orzo keeps you satisfied after eating.
Lemon Vinaigrette Dressing Ingredients:
2 Tablespoons Extra Virgin Olive Oil
2 Tablespoons Citrus Champagne Vinegar
Zest and Juice of One Lemon
1/4 Teaspoon Garlic Salt
1/4 Teaspoon Lemon Pepper
1/4 Teaspoon Red Chile Flakes
1/4 Teaspoon Mediterranean Spice Blend
Lemon Vinaigrette Orzo Soup Ingredients:
1/3 cup Grapeseed Oil
1/4 cup Diced Red Onion
1/2 cup Diced Red, Yellow, and Orange Peppers
6 Shredded Chicken Tenderloins
2 cups Cooked Orzo
1 Teaspoon Pink Himalayan Sea Salt
1/2 Teaspoon Lemon Pepper
1/4 Teaspoon Red Chile Flakes
1 Half Pint Mason Jar of Lemon Vinaigrette
1 32-ounce container of Low Sodium Chicken Broth
Zest and juice of one lemon
1 Cup Water
Instructions:
Turn the Dutch oven on medium-high heat and add the grapeseed oil to the skillet. Saute diced red onions and peppers until the edges turn brown. Add shredded chicken, cooked orzo, and seasonings. Pour the vinaigrette dressing and chicken broth into the Dutch oven, along with a cup of water, lemon zest, and juice. Stir and turn the heat to low. Allow the soup to simmer for ten minutes before serving.
