Lemon Chicken Orzo Soup
Lemon Chicken Orzo Soup is a vibrant and fresh soup bursting with brilliant lemon essence and tender orzo pasta. A perfect end of summer or crisp fall day soup.
Servings 10 1 cup servings
Equipment
- heavy-bottomed stockpot or Dutch Oven
Ingredients
- 2 Tablespoons (30 ml) Extra Virgin Olive Oil
- 1 large white onion, topped + skinned + ½ inch dice
- 3 medium carrots, scrubbed + peeled + cut into ½ inch coins
- 2 stalks celery, scrubbed + cut into ½ inch moons
- 1 teaspoon Tarragon, fresh + finely chopped
- 1 teaspoon Thyme, fresh + finely chopped
- 1 sprig Rosemary, fresh
- 3 cloves garlic, smashed + skinned + finely diced
- 8 cups (2 liters) homemade chicken stock, sub favorite store-bought broth
- 4 cups roasted chicken, white + dark + shredded
- 1 cup (100 grams) tri-colored orzo, sub white orzo
- 2 large ripe lemons, (1) zested + juiced (1) quartered
- Pink Himalayan sea salt + freshly cracked black pepper, to taste
Instructions
- Heat a heavy-bottomed stockpot or Dutch Oven over medium-high heat. Pour in the olive oil and reheat for 30 seconds, then add the onions, carrots, celery, Tarragon, Thyme, and Rosemary. Sweat down for 10 minutes, stirring with a flat bottomed wooden spoon every few minutes.
- Toss in the garlic + quartered lemon and cook until aromatic, about a minute.
- Add the stock, roasted shredded chicken, orzo, and bring to a boil reduce the heat and simmer until the orzo is just tender about 10-15 minutes.
- Remove quartered lemon. Season with salt and pepper to taste and mix in the lemon juice, zest. Ladle into warm bowls, garnish with fresh herbs, sliced lemon and serve with crusty bread and/or a side salad.
