- Average
- Average budget
Ingredients
- 1 large lemon
- 2 T olive oil
- 3 large shallot, thinly sliced
- 2 t chopped fresh rosemary
- 8 cups unsalted chick stock
- 2 medium sweet potatoes, peeled and cut into 3/4 inch cubes
- 3 - 8 oz boneless, skinless chicken breasts
- 2 3/4 t kosher salt
- 3/4 cup uncooked orzo
- 1/4 cup chopped fresh flat-leaf parsley
Preparation
Step 1
Using a vegetable peeler, remove 6(w inch) lemon peel strips from lemon. Squeeze lemon to equal 2 T juice. Set aside strips and juice.
Step 2
Heat oil in a large Dutch oven over medium-high. Add shallots and rosemary. Cook, stirring occasionally until translucent, 4-5 minutes. Add lemon peel strips, stock and potatoes. Bring to a boil over high; reduce heat to medium. Add chicken and salt, and cook 10 minutes. Add orzo, and cook until a thermometer inserted in thickest part of chicken register 165 deg and potatoes and orzo are tender, about 10 minutes more.
Step 3
Remove and discard lemon peel strips. Remove and discard lemon peel strips. Remove and shred chicken; return to soup. Stir in lemon juice. Ladle soup into bowls; sprinkle evenly with chopped parsley