Yield: 6
Heather Sinyard
00:10
Prep
00:30
Cook
00:40
Total Time
Ingredients & Directions
Directions
Chicken Lemon Orzo Soup
1
Onion, diced
2
Stalks celery, 1/4" dice
2
Carrots, peeled and 1/4" dice
4 cloves
Garlic, minced
2 tablespoons
Olive oil
2 tablespoons
Flour
6 cups
Low sodium chicken broth
1/4 teaspoon
Italian seasoning blend
1 1/2 pounds
Springer Mountain Fresh, Fully Cooked, Oven Roasted Chicken Breast Slices*, cut into 1/2" chunks
1 cup
Un-cooked orzo or other small pasta
1 tablespoon
Lemon zest
2 tablespoons
Lemon juice
1 tablespoon
Fresh parsley, chopped
Salt & pepper to taste
- Heat oil and butter in large stock pot over medium-high heat.
- Add onions, celery and carrots and sauté until onions are translucent (about 5 minutes).
- Add garlic and cook for another 30 seconds, and then add flour and cook stirring constantly for about another minute.
- Slowly pour in chicken stock while stirring to combine, until flour has dissolved. Add Italian seasoning and bring mixture to a boil.
- Reduce heat and simmer for about 15 minutes, stirring occasionally.
- Add orzo and cooked, chopped chicken and simmer for another 10 minutes until the orzo is al dente, stirring often to keep it from sticking to the pan.
- Add lemon zest, lemon juice, and parsley. Season with salt and pepper to taste.
Did you make this recipe? Tag @smfchicken with #smfchickenrecipes
JOIN The FLOCK
Get coupons, recipes, and more
delivered straight to your inbox.
Chicken Lemon Orzo Soup
Heather Sinyard
Yield: 6
00:10
Prep
00:30
Cook
00:40 Total Time
Ingredients
Directions
Chicken Lemon Orzo Soup
1
Onion, diced
2
Stalks celery, 1/4" dice
2
Carrots, peeled and 1/4" dice
4 cloves
Garlic, minced
2 tablespoons
Olive oil
2 tablespoons
Flour
6 cups
Low sodium chicken broth
1/4 teaspoon
Italian seasoning blend
1 1/2 pounds
Springer Mountain Fresh, Fully Cooked, Oven Roasted Chicken Breast Slices*, cut into 1/2" chunks
1 cup
Un-cooked orzo or other small pasta
1 tablespoon
Lemon zest
2 tablespoons
Lemon juice
1 tablespoon
Fresh parsley, chopped
Salt & pepper to taste
- Heat oil and butter in large stock pot over medium-high heat.
- Add onions, celery and carrots and sauté until onions are translucent (about 5 minutes).
- Add garlic and cook for another 30 seconds, and then add flour and cook stirring constantly for about another minute.
- Slowly pour in chicken stock while stirring to combine, until flour has dissolved. Add Italian seasoning and bring mixture to a boil.
- Reduce heat and simmer for about 15 minutes, stirring occasionally.
- Add orzo and cooked, chopped chicken and simmer for another 10 minutes until the orzo is al dente, stirring often to keep it from sticking to the pan.
- Add lemon zest, lemon juice, and parsley. Season with salt and pepper to taste.
