Notes: if freezing, freeze prior to adding orzo. More/less liquid or orzo pasta can be used based on whether you like a more liquidy or a thicker soup--keep in mind the orzo tends to suck up a lot of the broth. Whole wheat orzo also works well in this recipe.
From Two Peas & Their Pod.
Serves 6-8.
1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
2 carrots, peeled and diced
1 celery stalk, diced
8 cups chicken broth
Zest and juice of 2 lemons
1 bay leaf
1 to 1 1/2 cups orzo pasta (depending on)
2 cups cooked shredded chicken
1/4 cup chopped fresh parsley (optional)
Salt and pepper, to taste
In a large pot, heat the olive oil over medium-high heat. Sauté the onion, garlic, carrots, and celery until tender, about 5 minutes.
Add the chicken broth, lemon zest, lemon juice, and bay leaf and bring to a boil. Add in chicken, and then the orzo. Cook for 6-8 minutes, stirring occasionally, until orzo is cooked through.
Remove from heat. Discard bay leaf. Stir in the parley. Seasoning with salt and pepper. Serve warm.
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