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Wednesday, January 18, 2012

Lemon Chicken Orzo and Mushroom Soup

Is it cold in your neck of the woods?  Do you or someone you love need some comforting, homemade soup?  This soup is the best chicken soup ever!  It's hearty, it's full bodied and best of all it tastes so tangy with the freshly squeesed lemon juice in the broth.  This will replace your old chicken soup recipe, I promise!









So delicious and good for you in every way!

This also is crockpot friendly.  Just dump everything in the pot with exception of lemon juice, lemon zest and orzo.  Cook all day on low and last 30 minutes add orzo, and lemon juice and zest.



The Recipe:




Lemon Chicken Orzo and Mushroom Soup

2 tablespoons olive oil
1 cup sweet onion, chopped
1 cup baby bella mushrooms, sliced
1 cup of carrots, sliced in rounds
1 cup celery, chopped
1 clove garlic, minced
8 cups of chicken broth
2 cups cooked chicken, chopped
1 teaspoon kosher salt
¼ teaspoon ground black pepper
1 cup orzo
6 tablespoons lemon juice
1 teaspoon lemon zest

Heat two tablespoons olive oil in a stockpot over medium heat.  Sauté one cup of chopped onion, one cup of sliced mushroom, one cup of chopped celery and one cup of chopped carrots for ten minutes, stirring frequently to prevent sticking.  Add the garlic for one minute or until fragrant.  Continue cooking vegetables and adding in the 8 cups of chicken broth slowly while deglazing the pot.  Add the 2 cups of chopped, cooked chicken and stir well to combine.  Taste broth and season soup with 1 teaspoon of kosher salt and ¼ teaspoon of freshly ground black pepper.  Bring soup to a boil, reduce heat and simmer for about 30 to 40 minutes.  Combine 1 cup orzo into the soup and cook for additional 7 minutes and finally adding in the lemon juice.  Cook for about 10 minutes.

Happy Eating!

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