Lemon Chicken Orzo Soup
This gives the most perfect hygge vibes.
When life gives you chicken, you make soup. I wanted to use some leftover rotisserie chicken and put it toward a good cause. I had a variation of this soup months ago and honestly, I remember thinking: eh, sounds lame, but I’ll try it because I love soup in all of its beautiful forms. I have to tell you, I was stunned at how great it was. So, I decided to try my hand at it and I have to say it was a success!
Tip: If you have a dutch oven, use it.
Serves: 4-5 People
Cook Time: 1-2 Hours
Ingredients:
1 - 1 1/2 Lb Shredded & Cooked Chicken (I used leftover from a buttermilk roasted chicken)
1 1/2 - 2 Cups Mirepoix (Depends on how many veggies you like in your soup)
3 Cloves Garlic, Minced
5 - 6 Cups Chicken Broth
1 Cup Orzo Pasta
1 - 2 Tblspns Flour
3 Tblspns Butter
3 Tspns Italian Seasoning
2 Tspns Rosemary
1 1/2 Tspn Thyme
3 Tblspns Parsley, Rough Chopped
1 - 2 Teaspoons of Lemon Juice (Preferably with fresh lemon, if you have it)
2 1/2 Tspns Salt
2 Tspns Pepper
Instructions:
Start by putting the pot on medium heat and melting the butter. Add the mirepoix and sauté for at least 6 mins then add the garlic for another 2 minutes.
Add the bay leaves and seasonings.
Cook everything together for another 3-5 minutes until all the vegetables soften. Whisk in the flour. Start with 1 tablespoon. Continue until a light paste develops.
4. Add the chicken stock.
5. Turn the heat up to medium high and half cover your pot until it begins to boil, which is usually about 15-20 minutes.
6. Add the orzo and the lemon juice and let it cook in the broth. Keep stirring so the orzo doesn’t get stuck to the bottom of the pot.
7. Let simmer for approximately 10-15 minutes to let those flavors come together to make a baby.
Note: The soup will thicken because the orzo will expand as it cooks. If it gets too thick, just keep adding broth. If you are looking to store leftovers, only add about 4-5 cups of broth and make the orzo in a separate pot so that it doesn’t absorb all of the broth.
8. Mix in the parsley right before serving.
Dig in! Pairs best with white wine and cold weather.
