Lemon Chicken Orzo Soup

By Lindae999

Calories 235
Fat 5.2 G
Fiber 2.3 G

Ingredients

• 1 ( 4 lb chicken)
• 2 carrots, peeled, cut in 1 inch pieces
• 2 celery stalks, cut in 1 inch pieces
• 1 med onion, peeled and sliced
• 6 garlic cloves, crushed
• 4 sprigs fresh flat-leaf parsley
• 2 tsps whole black peppercorns
• 2 bay leaves
• 6 cups water
• 1 1/3 cups chopped carrot
• 1 1/4 cups chopped onion
• 1 cup chopped celery
• 2 tsps salt
• 8 oz uncooked orzo (rice-shaped pasta)
• 1/4 cup chopped freh flat-leaf parsley
• 2 1/2 tsps grated lemon rind
• 1/4 cup fresh lemon juice
• Lemon slices (optional)
• Corsely cracked black pepper (optional)

Details

Servings 8

Preparation

Step 1

1. Remove and discard giblets and neck from chicken. Place chicken in a large Dutch oven. Add 2 chopped carrots, 2 chopped celery stalks, and next 5 ingredients through bay leaves to pan.
Add 6 cups water,bring to simmer. Reduce heat, and simmer 45 minutes.
2. Remove chicken from pan; place chicken in a bowl. Chill 15 minutes. Discard skin; remove chicken from bones, discarding bones. Chop chicken into bite-sized pieces; cover and chill. Strain broth mixture through sieve into a large bowl; discard solids. Cool broth mixture to room temperature. Cover and chill 8 to 24 hours. Skim fat from surface; discard.
3. Add enough water to broth to equal 9 cups; place broth mixture in a large Dutch oven. Add 1 1/3 cups carrot, 1 1/4 cups onion, 1 cup celery, and salt to pan; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until vegetables are tender. Add reserved chicken, and simmer 3 minutes or until thoroughly heated. Keep warm.
4. Cook pasta according to package directions, omitting salt and fat. Add pasta to pan with chicken and broth mixture; stir in parsley, rind, and juice. Garnish each serving with lemon slices and cracked black pepper, if desired.