Lemon
Chicken Orzo Soup
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Course: Main Course
Cuisine: Italian
Author: Christy Denney
Ingredients
- 9 cups chicken stock
- 2 teaspoons olive oil
- 1 1/3 cups carrots , chopped
- 1 1/3 cups onions , chopped finely
- 1 cup celery , chopped
- 1 garlic clove , minced
- 1 teaspoon fresh thyme
- 1 bay leaf
- 2 1/2 teaspoons lemon peel , grated
- 2 teaspoons salt
- 1 rotisserie-cooked chicken , shredded (about 3 cups)
- 8 ounces orzo pasta , uncooked (about 1 1/2 cups)
- 1/4 cup fresh flat-leaf parsley , chopped
- 1/4 cup fresh lemon juice
- 1/2 teaspoon black pepper , coarsely cracked (optional)
- 1/4 cup romano cheese , grated (optional)
Instructions
1.
Heat the olive oil in a large Dutch oven or
large pot.
2.
Add the carrot, onion, celery, garlic, thyme,
bay leaf, lemon zest and salt. Saute ingredients over medium heat until
vegetables begin to soften.
3.
Add the chicken stock and lemon juice. Bring to
a boil.
4.
Add the chicken and orzo. Simmer until orzo is
cooked through. (see Note not serving soup right away)
5.
Just before serving add parsley and remove bay
leaf. Garnish with salt and black pepper if needed and Romano cheese if
desired.
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