Lemon Chicken Orzo Soup
By
Barbara Kelly
@reidweaver
9
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!
Rating:
☆☆☆☆☆ 0 votes0
Comments:
Serves:
8 to 10
Prep:
30 Min
Cook:
3 Hr
Method:
Stove Top
Ingredients
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THE NIGHT BEFORE
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1 mediumroaster chicken (about 4 lbs)
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1onion, quartered
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2carrots, chopped
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2 stalk(s)celery chopped
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4 sprig(s)fresh thyme
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2bay leaves
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Tbspsalt
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SERVING DAY
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2 Tbspolive oil, extra virgin
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2 stalk(s)celery, diced
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2carrots, diced
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2 clovegarlic, minced
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2lemons, juiced and zested
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1/4 cdry sherry
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1/2 lborzo pasta, uncooked
How to Make Lemon Chicken Orzo Soup
- 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.
- Remove chicken from pot and place in separate bowl to cool. Remove cooked vegetables, bay leaf and thyme.
- Cover stock and refrigerate overnight.
- Serving Day: Take refrigerated stock and scoop off the fat.
- Remove chicken from bone and shred. Save half of shredded chicken for another time.
- Sauté minced garlic, diced carrots and celery until tender. Add to stock.
- Deglaze pan with sherry until reduced by half. Add to stock.
- Add shredded chicken to stock and bring to a boil.
- Zest and juice both lemons and add to stock.
- Once the soup is at a boil, add 1/2 pound uncooked orzo and cook until done.
