Lemon Chicken Orzo Soup

By Barbara Kelly
@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!

Rating:

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Comments:

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Serves:

8 to 10

Prep:

30 Min

Cook:

3 Hr

Method:

Stove Top

Ingredients

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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
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

How to Make Lemon Chicken Orzo Soup

Step-by-Step

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