Thursday, July 2, 2015

Lemon Chicken Orzo Soup


The other day I had this soup at Panera and it was fantastic.  A nice summery soup with a splash of citrus flavor.  I couldn't wait to try to make it at home.  About a week later I made some for the family.  I had some chicken left over and this soup would be the perfect way to use the leftovers.

This soup is very easy to make.  I made a major change to the original soup I had at Panera.  No spinach in the soup.    That is a big turn off for the kids in my family.

This soup is like your basic chicken noodle only you use orzo pasta and lemon juice.  Everything is put in a stock pot except the lemon juice and cooked for 30 minutes or until the veggies and orzo are done. When the soup is ready you pour in the lemon juice and serve.  I garnished the soup with a lemon wheel.

The recipe was just as good or better than the soup I had at Panera.  Light, flavorful, and delicious:)


Lemon Chicken Orzo Soup


Ingredients:
8 cups chicken broth
2 cups cooked chicken cut into bite-sized pieces
1 medium carrot, peeled and sliced
1 medium celery stalk, sliced
1/4 cup finely chopped onion
1/4 teaspoon fresh ground black pepper
1/4 teaspoon dry oregano
1 tablespoon chopped fresh basil
1 cup orzo pasta
Juice of fresh lemon (about 1/4 cup)
Salt to taste

Directions:
1. Place all of the ingredients except the lemon juice and salt in a stock pot.  Cover and bring to a boil.
2. Reduce heat to low and simmer, stirring occasionally, for 30 minutes, or until the vegetables are tender and the orzo is cooked.
3. Stir in lemon juice.  Taste and add salt if needed.
4. Ladle soup into bowls and garnish with a lemon wheel.

Makes 6 servings


2 comments:

  1. This truly sounds delicious! It is chilly here, had the heat on this morning so soup is in order. I like that it's easy and has orzo. Thanks for sharing and Happy 4th!

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  2. Delightful! I like orzo, but have never tried them in soups. The pairing with chicken and lemon makes this a fantastic meal.

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