Can any other recipe compare to the healing power of a warm bowl of lemon chicken soup?
It might just be the original comfort food.
Cook the soup on LOW for about four hours, or until the vegetables are tender.
Credit:Morgan Hunt Glaze; Prop Stylist: Claire Spollen; Food Stylist: Margaret Monroe Dickey
This lemon chicken soup can be made ahead up to the point of adding the orzo.
Prepare the soup as directed, then cool and refrigerate in an airtight container for up to four days.
Add final ingredients as directed and serve.
Credit:Morgan Hunt Glaze; Prop Stylist: Claire Spollen; Food Stylist: Margaret Monroe Dickey
Thaw overnight if frozen, and reheat on the stovetop until hot throughout.
Note that in this soup, the orzo may continue to soak up liquid over time.
To keep the orzo from becoming soggy, reheat only the amount you want to consume.
Credit:Morgan Hunt Glaze; Prop Stylist: Claire Spollen; Food Stylist: Margaret Monroe Dickey
Adjust the consistency with water or broth if needed, and serve immediately after heating.
Cover and cook on LOW until vegetables are tender, about 4 hours.
Add orzo:
Increase heat to HIGH, and stir in orzo.
Credit:Morgan Hunt Glaze; Prop Stylist: Claire Spollen; Food Stylist: Margaret Monroe Dickey
Cover and cook until orzo is tender, 15 to 20 minutes.
Add final ingredients, and serve:
Stir in peas, parsley, zest, and juice.
Lemon zest and juice help brighten this slow-cooked chicken soup for a robust flavor.
Credit:Morgan Hunt Glaze; Prop Stylist: Claire Spollen; Food Stylist: Margaret Monroe Dickey
you’re able to freeze lemon chicken soup for up to 3 months.
Thaw overnight before reheating on the stovetop until hot throughout.
Credit:Morgan Hunt Glaze; Prop Stylist: Claire Spollen; Food Stylist: Margaret Monroe Dickey
