Our Favorite Lemon Orzo Soup
Rose Mary Mogan
2 can(s)14 1/2 oz. chicken broth
1/2 corzo* or regular long grain rice, uncooked
2 can(s)cream of chicken soup
1/4 clemon juice (4 tablespoons)
·dash of white pepper (optional)
1/2 Tbspparsley flakes
·few drops yellow food color(optional
2 Tbspall purpose flour
1 cwater or chicken broth
How to Make Our Favorite Lemon Orzo Soup
- Cook orzo or rice according to package directions. Or use this method Combine broth & orzo in a 2 quart microwave safe dish. Cover with lid and microwave on HIGH for 8 minutes, or until boiling. Stir soup. REDUCE POWER to 50%, cover & microwave 18 minutes or until orzo is tender, stirring at least once during cooking.
- Remove from microwave & pour into a large pot. Pour in 2 cans of cream of chicken soup. Add parsley flakes & yellow food color if desired. For thicker soup, whisk 2 tablespoons of flour with 1 cup of water or chicken broth; add to soup and cook 1 1/2 to 2 minutes until thickened. If desired add the drained chunk white meat chicken, and heat thru just before serving. Add lemon juice, then stir and serve. Garnish with lemon slices, if desired.
- NOTE: *Orzo is a pasta item and is shaped like rice and can be found in the pasta isle.