chicken soup

Great Recipe For All Your Sniffles

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Lemon Orzo Chicken Soup

 Lemon Orzo Chicken Soup

 Ingredients:

  • 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.

www.thasc.com

 

Soup’s On

thasc11 Comment
greek-lemon-and-chicken-soup
A great soup to keep you warm when it’s cold.

 

Greek Lemon And Chicken Soup

Ingredients:

  • 8 cups chicken broth
  • 1 teaspoon salt, and additional for seasoning
  • ¾ teaspoon black pepper, and additional for seasoning
  • 1 cup orzo pasta
  • 1 large garlic clove, minced
  • 3 cups cooked, shredded chicken
  • 2 lemons
  • 5 large eggs
  • 3 scallions, thinly sliced
  • ¼ cup chopped fresh dill

Pour broth into a large pot, season with 1 teaspoon salt and ¾ teaspoon pepper, and bring to a boil over high. Add orzo and garlic, reduce heat to medium, and cook, stirring occasionally, until orzo is just tender, 5 to 7 minutes. Remove from heat and stir in chicken.

Zest then juice 1 lemon, reserving zest and juice separately. Cut remaining lemon into wedges and set aside.

Whisk eggs and reserved lemon juice together in a medium bowl until combined. Slowly whisk in 1 cup of soup from the pot in a steady stream until combined. Slowly stir mixture back into pot and add scallions. Over low heat, cook mixture, stirring constantly, until thickened and creamy, about 2 minutes.

Season with salt and pepper to taste, divide among bowls, and sprinkle evenly with dill and reserved zest. Serve with lemon wedges.

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

www.thasc.com