Lemon Chicken Orzo Soup

Lemon Chicken Orzo Soup
Photo by Randy Mayor

Ingredients

  • 2 carrots, peeled, cut in 1-inch pieces
  • 1 ¼ cups chopped onion
  • ¼ cup fresh lemon juice
  • 1 medium onion, peeled and sliced
  • Coarsely cracked black pepper (optional)
  • 2 ½ teaspoons grated lemon rind
  • Lemon wedges (optional)
  • + 12 more ingredients
    • 2 bay leaves
    • 2 celery stalks, cut in 1-inch pieces
    • 2 teaspoons whole black peppercorns
    • 6 garlic cloves, crushed
    • 8 ounces uncooked orzo (rice-shaped pasta)
    • ¼ cup chopped fresh flat-leaf parsley
    • 1 1/3 cups chopped carrot
    • 6 cups water
    • 1 (4-pound) whole chicken
    • 1 cup chopped celery
    • 4 sprigs fresh flat-leaf parsley
    • 2 teaspoons salt

1. Remove and discard giblets and neck from chicken. Place chicken in a large Dutch oven. Add 2 chopped carrots, 2 chopped celery stalks, and next 5 ingredients (through bay leaves) to pan. Add 6 cups water; bring to a simmer. Reduce heat, and simmer 45 minutes. 2. Remove chicken from pan; place ...

View full recipe at My Recipes

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