Tuesday, January 22, 2013

Lemon Chicken Orzo Soup

I made this soup on Sunday, and while the original directions were for the stovetop, I decided to do it in the crockpot instead - bad choice.  It ended up with the orzo overdone, it expanded and was almost mushy, and the carrots weren't done enough.  That being said, the flavors were good and I would make it again, following the stovetop directions this time.


Lemon Chicken Orzo Soup

1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
2 carrots, peeled and sliced into 1/4 inch thick
1 celery stalk, thinly sliced
8 cups of chicken broth
Zest of 2 lemons
Juice of 2 lemons (about 1/3 cup)
1 bay leaf
1 1/2 cups orzo pasta
2 cups cooked shredded chicken
1/4 cup chopped fresh flat-leaf parsley leaves
Salt and pepper, to taste

1. In a large stockpot, heat the olive oil over medium-high heat. Sauté the onion, garlic, carrots, and celery until tender, about 5 minutes.
2. Add the chicken broth, lemon zest, lemon juice bay leaf and bring to a boil. Add the orzo and cook, stirring occasionally, for 6 to 8 minutes, or until orzo is tender. Add the chicken and heat for about 5 minutes.
3. Remove the pot from the heat. Discard the bay leaf and stir in the parsley. Season with salt and pepper, to taste. Ladle the soup into bowls and serve warm.
Note-You can use shredded rotisserie chicken in this soup.

from Two Peas and Their Pod

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