Ingredients:
• 2 Tbsp avocado oil
• ½ cup diced onion
• 2½ lbs chicken breast, cut into bite-sized pieces
• 3 whole carrots, peeled and thinly sliced
• 3 celery stalks, sliced
• 1 (14.5 oz) can diced tomatoes, undrained
• 16 cups canned low-sodium chicken broth
• 3 Tbsp fresh lemon juice
• 1 tsp dried basil
• 8 oz orzo pasta
• Salt and black pepper, to taste
Instructions:
1. In a large pot, heat the avocado oil over medium heat. Add the onion and chicken breast, and sauté for about 5 minutes until the chicken begins to brown and the onions soften.
2. Add the carrots, celery, and diced tomatoes (with their juice). Pour in the chicken broth and bring the mixture to a boil.
3. Reduce heat to low and simmer until the vegetables are tender, about 20–25 minutes.
4. Stir in the lemon juice, dried basil, and orzo. Continue to simmer until the orzo is cooked through, about 10 minutes.
5. Season with salt and black pepper to taste.
6. Serve warm and enjoy!
Enjoy!