Lemon Chicken Orzo Soup

Barbara Kelly

By
@reidweaver

What a great soup for a chilly night, after church on Sunday, and when a loved one isn't feeling well. It's low fat, and even though it is not low sodium, it's much lower sodium than store-bought soup and it's full of flavor. This is also a great soup to preserve. For a fast version on a work day, simply use ready-made chicken stock and a couple of boneless, skinless chicken breasts. Enjoy!


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Rating:

Comments:

Serves:

8 to 10

Prep:

30 Min

Cook:

3 Hr

Method:

Stove Top

Ingredients

THE NIGHT BEFORE

1 medium
roaster chicken (about 4 lbs)
1
onion, quartered
2
carrots, chopped
2 stalk(s)
celery chopped
4 sprig(s)
fresh thyme
2
bay leaves
Tbsp
salt

SERVING DAY

2 Tbsp
olive oil, extra virgin
2 stalk(s)
celery, diced
2
carrots, diced
2 clove
garlic, minced
2
lemons, juiced and zested
1/4 c
dry sherry
1/2 lb
orzo pasta, uncooked

Directions Step-By-Step

1
The night before place the chicken in a large stock pot, add 2 carrots and 2 celery, onion, thyme, tablespoon salt and bay leaf. Cover with water. Cook until chicken legs will easily pull off.
2
Remove chicken from pot and place in separate bowl to cool. Remove cooked vegetables, bay leaf and thyme.
3
Cover stock and refrigerate overnight.
4
Serving Day: Take refrigerated stock and scoop off the fat.
5
Remove chicken from bone and shred. Save half of shredded chicken for another time.
6
Sauté minced garlic, diced carrots and celery until tender. Add to stock.
7
Deglaze pan with sherry until reduced by half. Add to stock.
8
Add shredded chicken to stock and bring to a boil.
9
Zest and juice both lemons and add to stock.
10
Once the soup is at a boil, add 1/2 pound uncooked orzo and cook until done.

About this Recipe

Course/Dish: Chicken Soups
Main Ingredient: Chicken
Regional Style: Greek
Dietary Needs: Low Fat
Other Tags: For Kids, Healthy
Hashtags: #low-fat, #healthy