lemon chicken orzo soup

Name: Lemon Chicken Orzo Soup
Prep time: 30 min
Cook time: 3 h
Yield: 8
Cuisine: Greek
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; tablespoon(s) salt; ## SERVING DAY; 2 tablespoon(s) olive oil, extra virgin; 2 stalk(s) celery, diced; 2 - carrots, diced; 2 clove(s) garlic, minced; 2 - lemons, juiced and zested; 1/4 cup(s) dry sherry; 1/2 pound(s) orzo pasta, uncooked

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Barbara Kelly

Rising Sun, MD

Updated on Jan 3, 2015

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!

Rate

prep time 30 Min

cook time 3 Hr

method Stove Top

yield 8 to 10

Ingredients

THE NIGHT BEFORE
1 medium roaster chicken (about 4 lbs)
1 - onion, quartered
2 - carrots, chopped
2 stalks celery chopped
4 sprigs fresh thyme
2 - bay leaves
tablespoon salt
SERVING DAY
2 tablespoons olive oil, extra virgin
2 stalks celery, diced
2 - carrots, diced
2 cloves garlic, minced
2 - lemons, juiced and zested
1/4 cup dry sherry
1/2 pound orzo pasta, uncooked

How To Make lemon chicken orzo soup

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.

Step 2

Remove chicken from pot and place in separate bowl to cool. Remove cooked vegetables, bay leaf and thyme.
Step 3

Cover stock and refrigerate overnight.
Step 4

Serving Day: Take refrigerated stock and scoop off the fat.
Step 5

Remove chicken from bone and shred. Save half of shredded chicken for another time.
Step 6

Sauté minced garlic, diced carrots and celery until tender. Add to stock.
Step 7

Deglaze pan with sherry until reduced by half. Add to stock.
Step 8

Add shredded chicken to stock and bring to a boil.
Step 9

Zest and juice both lemons and add to stock.
Step 10

Once the soup is at a boil, add 1/2 pound uncooked orzo and cook until done.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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