Lemon Orzo Chicken Soup
- One lemon pepper rotisserie chicken
- 20 cups water
- 3 leeks (white part only), chopped
- 4 carrots, peeled and chopped
- 4 stalks of celery, chopped
- 5 Roma tomatoes, chopped
- 3 sprigs of fresh dill
- 3 sprigs of fresh Italian flat leaf parsley
- 1 cup orzo pasta
- Grated Romano cheese
- 3 tsp. salt
- 1 tsp. sugar
- Pepper to taste
Place the whole rotisserie chicken in a pot and cover with water. Bring the water to a gentle summer. Let simmer for at least 30 minutes as you cut your vegetables. Add the chopped vegetables, salt and sugar to the pot. Tear the sprigs of dill and parsley in small pieces and add in as well. Let simmer together for about 40 minutes, or until vegetables are tender. Remove the soup from the heat and remove the chicken from the pot. Once cooled, shred the meat, discarding any bones. Return the shredded meat to the pot and bring the soup back up to a simmer. Add in the orzo and cook according to package directions or until orzo is tender, stirring occasionally. Top with grated cheese and pepper to taste, and enjoy!
Tested in the THASC kitchen. Photo by THASC.
THASC is a unique small American business producing cards and other promotional products.