Lemon Chicken Orzo Soup

"This is a Cooking Light recipe I modified. I substituted store-bought rotisserie chicken and chicken stock in place of making my own. I serve this with some grated Romano cheese on top."
 
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photo by mwoloszyn photo by mwoloszyn
photo by mwoloszyn
Ready In:
45mins
Ingredients:
15
Serves:
6-8
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ingredients

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directions

  • 1. Heat olive oil in a large dutch oven.
  • 2. Add carrot, onion, celery, garlic, thyme, lemon rind and salt. Saute over medium heat until vegetables begin to soften.
  • 3. Add chicken stock and lemon juice. Bring to a boil.
  • 4. Add chicken and orzo. Simmer until orzo is cooked thru.
  • 5. Just before serving add parsley. Garnish with black pepper and Romano cheese.

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Reviews

  1. I am making this tonight, but a little shocked at the nutritional info? I am using just part of a rotisserie chicken from which I have removed the skin and simmered. I am cooling now and am going to skim off the fat. Also reducing the amt of orzo to 1/2 cup.
     
  2. This is really very tasty soup. I used the juice and rind from two lemons, but might up it to three lemons next time.
     
  3. I fixed this, added several handfuls of baby spinach....it was wonderful. Ended up with enough to freeze four containers of it, and just got it out and warmed it up for lunch along. Fab recipe, will be using it over and over!!!
     
  4. Loved this recipe and it was very quick and easy to make. I froze the leftovers and will be interested to see how it turns out. I'd like to add more lemon the next time. Thanks for sharing!
     
  5. Excellent soup recipe. As far as I'm concerned, it's the best soup I've ever made!! Delicious!
     
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