Lemon Orzo Chicken Soup

By á-35345

Ingredients

• 9 cups chicken stock
• 2 teaspoons olive oil
• 1 1/3 cups carrots, chopped
• 1 1/3 cups onions, chopped finely
• 1 cup celery, chopped
• 1 garlic clove, minced
• 1 teaspoon fresh thyme
• 1 bay leaf
• 2 1/2 teaspoons lemon rind, grated
• 2 teaspoons salt
• 1 rotisserie-cooked chicken, shredded (about 3 cups)
• 8 ounces orzo pasta, uncooked (about 1 1/2 cups)
• 1/4 cup fresh flat-leaf parsley, chopped
• 1/4 cup fresh lemon juice
• 1/2 teaspoon black pepper, coarsely cracked (optional)
• 1/4 cup romano cheese, grated (optional)

Details

Servings 6
Preparation time 30mins
Cooking time 60mins
Adapted from the-girl-who-ate-everything.com

Preparation

Step 1

1. Heat the olive oil in a large Dutch oven or large pot.
2. Add the carrot, onion, celery, garlic, thyme, bay leaf, lemon rind and salt. Saute ingredients over medium heat until vegetables begin to soften.
3. Add the chicken stock and lemon juice. Bring to a boil.
4. Add the chicken and orzo. Simmer until orzo is cooked through. (see Note not serving soup right away)
5. Just before serving add parsley and remove bay leaf. Garnish with salt and black pepper if needed and Romano cheese if desired