CREAMY LEMON CHICKEN ORZO SOUP RECIPES
LEMON CHICKEN ORZO SOUP — LET'S DISH RECIPES
This delightfully light yet heart soup features tender chicken, thyme, and a hint of lemon. It's the perfect soup for those spring evenings that are still a bit chilly.
Provided by Danelle
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 8
Number Of Ingredients 13
Steps:
- Heat oil in a large dutch oven over medium heat. Add onion, celery and garlic and cook until vegetables are tender, about 5 minutes.
- Add broth, lemon zest and juice, and chicken to pot and bring to a boil. Stir in orzo and boil for another 8-10 minutes, or until orzo is just tender. Stir in cream and simmer a few minutes more.
- Add turmeric and salt and pepper to taste. Just before serving, stir in fresh thyme and parsley.
Nutrition Facts : Calories 286 calories, CarbohydrateContent 17 grams carbohydrates, CholesterolContent 77 milligrams cholesterol, FatContent 17 grams fat, FiberContent 1 grams fiber, ProteinContent 17 grams protein, SaturatedFatContent 8 grams saturated fat, ServingSize 1, SodiumContent 1045 grams sodium, SugarContent 7 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 7 grams unsaturated fat
CHICKEN LEMON ORZO SOUP RECIPE | JEFF MAURO | FOOD NETWORK
Provided by Jeff Mauro, host of Sandwich King
Total Time 1 hours 5 minutes
Cook Time 35 minutes
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- In an 8-quart soup pot, heat the oil over medium heat. Add the celery, carrots, garlic and shallots, and saute until just tender, 5 to 8 minutes. Deglaze with the sherry, and then add in the stock, bay leaves and thyme. Add in the chicken, bring to a simmer and cook until the chicken is cooked through, 15 to 20 minutes. Remove the chicken and let it cool. Simmer the soup for 10 minutes more. Season, and remove the thyme and bay leaves.
- Shred the cooled chicken. Add any accumulated juices from the chicken plate back to the pot along with the lemon zest and juice. Add in the butter and adjust seasoning.
- Portion the orzo and shredded chicken into 4 bowls. Ladle the soup over and garnish with the tarragon and a lemon wedge. Serve with a ton of butter crackers.
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