Lemon Chicken Orzo Soup Recipe
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Category: |
Category: |
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Soup |
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Ingredients: |
Ingredients: 8 ounces orzo pasta
1 teaspoon olive oil
3 carrots, chopped, or more to taste
3 ribs celery, chopped
1 onion, chopped
2 cloves garlic, minced
½ teaspoon dried thyme
½ teaspoon dried oregano
salt and ground black pepper to taste
1 bay leaf
96 oz of homemade chicken broth (see recipe)
½ cup fresh lemon juice
1 lemon, zested
8 ounces cooked chicken breast, chopped
1 (8 ounce) package baby spinach leaves
1 lemon, sliced for garnish (optional)
¼ cup grated Parmesan cheese (optional)
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Directions: |
Directions:Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water until partially cooked through but not yet soft, about 5 minutes; drain and rinse with cold water until cooled completely.
Heat olive oil in a large pot over medium heat. Cook and stir carrots, celery, and onion in hot oil until the vegetables begin to soften and the onion becomes translucent, 5 to 7 minutes. Add garlic; cook and stir until fragrant, about 1 minute more. Season mixture with thyme, oregano, salt, black pepper, and bay leaf; continue cooking another 30 seconds before pouring chicken broth into the pot.
Bring the broth to a boil. Partially cover the pot, reduce heat to medium-low, and simmer until the vegetables are just tender, about 10 minutes.
Stir orzo, lemon juice, and lemon zest into the broth; add chicken. Cook until the chicken and orzo are heated through, about 5 minutes. Add baby spinach; cook until the spinach wilts into the broth and the orzo is tender, 2 to 3 minutes. Ladle soup into bowls; garnish with lemon slices and Parmesan cheese. |
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Chicken Broth |
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Ingredients: |
Ingredients: 1 whole free-range chicken (about 3 1/2 pounds), rinsed, giblets discarded
2 carrots, cut in large chunks
3 celery stalks, cut in large chunks
2 large white onions, quartered
1 head of garlic, halved
1 turnip, halved
1/4 bunch fresh thyme
2 bay leaves
1 teaspoon whole black peppercorns
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Directions: |
Directions:Place the chicken and vegetables in a large stockpot over medium heat. Pour in only enough cold water to cover (about 3 quarts); too much will make the broth taste weak. Toss in the thyme, bay leaves, and peppercorns, and allow it to slowly come to a boil. Lower the heat to medium-low and gently simmer for 1 to 1 1/2 hours, partially covered, until the chicken is done.
As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering.
Carefully remove the chicken to a cutting board. When its cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container.
Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids. Use the stock immediately or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock. Cover and refrigerate for up to one week or freeze. |
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Number Of
Servings: |
Number Of
Servings:12 |
Preparation
Time: |
Preparation
Time:1 hr 20 minutes |
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