A great light-tasting soup for the summer. Lemon Chicken Orzo (or rice) soup! Yummy!! (MAKE IT GLUTEN FREE BY REPLACING ORZO WITH RICE) 2 tsp of walnut oil or grapeseed oil 1 c diced carrots 1 c diced celery (I use food processor for grinding smaller) 1 small onion, diced 1/2 of the white meat from a rotisserie chicken (I like Whole foods- no hormone) NO SKIN and SHREDDED 1 cup roughly chopped spinach 2 tsp fresh thyme, chopped 3/4 c orzo pasta (I used ARBORIO rice for making it GLUTEN FREE) kosher salt fresh ground pepper 8 - 10 cups chicken broth (I use ORGANIC FREE RANGE-LOW SODIUM) 2 lemons Slice one lemon and place on parchment lined baking sheet. Roast lemon slices for 20 min on 400. Remove and set aside. In a large pot or dutch oven, heat 2 tsp olive oil over med. heat. Add carrot, celery and onion and saute for about 6-8 min. Add 8 cups broth, spinach, thyme, and orzo, season with salt and pepper. Bring to boil, cover partially with lid and reduce heat, let simmer for about 15 -20 min. While boiling, ADD Shredded chicken.(I use the mixer to shred mine.) Simply put the hot chicken in the mixing bowl, and turn on slow speed until shredded. Add chicken to soup along with the zest and juice of one lemon. Add the additional 2 cups of chicken broth. Stir + serve. Top soup with roasted lemon slices. SO GOOD. Great as a meal with a salad. Serves a good amount.
Posted on: Wed, 14 Aug 2013 22:23:16 +0000
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