Lemon chicken orzo soup is just what the doctor ordered for cool days and cold nights.
If using pre-cooked chicken, add 3 cups towards the end of the recipe while the orzo cooks.
This will give the chicken time to heat thoroughly.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
We particularly love it withshrimpor added intosummer salads.
OneSouthern Livingcommunity member commented, “Quick, easy and delicious!
Made for a special lunch and our guests asked for seconds.
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This is a keeper!”
Its so fresh, and the lemon gives it a brightness thats a great soup even during warm weather.
I get compliments and requests for the recipe when I serve this to others."
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Beverly Palmer commented, “Very flavorful!
Great healthy way to start the new year.”
We couldn’t agree more!
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If possible, separate the orzo from the soup to keep it from becoming soggy when reheating.
Refrigerate for up to four days or freeze for up to three months.
Thaw overnight if frozen before reheating on the stovetop or in the microwave until hot throughout.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
If stored separately, add the orzo just before serving to heat through.
Squeeze lemon to equal 2 tablespoons juice.
Set aside strips and juice.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Cook shallots and rosemary:
Heat oil in a large Dutch oven over medium-high.
Add shallots and rosemary.
Cook, stirring occasionally, until translucent, 4 to 5 minutes.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Add stock and potatoes:
Add lemon peel strips, stock, and potatoes.
Bring to a boil over high; reduce heat to medium.
Add chicken and orzo:
Add chicken and salt, and cook 10 minutes.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Shred chicken:
Remove and discard lemon peel strips.
Remove and shred chicken; return to soup.
Stir in lemon juice.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Ladle soup into bowls; sprinkle evenly with chopped parsley.
Feel free to add shredded rotisserie or roasted chicken to the soup as an alternative to the chicken breasts.
This soup can be prepared up to four days ahead, and refrigerated in an airtight container.
Store the orzo separately, if possible, so it won’t overcook while reheating.
