Prep 15 mins
Cook 30 mins
This is a Cooking Light recipe I modified. I substituted store-bought rotisserie chicken and chicken stock in place of making my own. I serve this with some grated Romano cheese on top.
- 9 cups chicken stock
- 2 teaspoons olive oil
- 1 1⁄3 cups carrots, chopped
- 1 1⁄3 cups onions, chopped
- 1 cup celery, chopped
- 1 garlic clove, minced
- 1 teaspoon fresh thyme
- 2 teaspoons salt
- 1 rotisserie-cooked chicken, shredded (about 3 cups)
- 8 ounces orzo pasta, uncooked
- 1⁄4 cup fresh flat-leaf parsley, chopped
- 2 1⁄2 teaspoons lemon rind, grated
- 1⁄4 cup fresh lemon juice
- 1⁄2 teaspoon black pepper, coarsely cracked (optional)
- 1⁄4 cup romano cheese, grated (optional)
- 1. Heat olive oil in a large dutch oven.
- 2. Add carrot, onion, celery, garlic, thyme, lemon rind and salt. Saute over medium heat until vegetables begin to soften.
- 3. Add chicken stock and lemon juice. Bring to a boil.
- 4. Add chicken and orzo. Simmer until orzo is cooked thru.
- 5. Just before serving add parsley. Garnish with black pepper and Romano cheese.
I am making this tonight, but a little shocked at the nutritional info? I am using just part of a rotisserie chicken from which I have removed the skin and simmered. I am cooling now and am going to skim off the fat. Also reducing the amt of orzo to 1/2 cup.
This is really very tasty soup. I used the juice and rind from two lemons, but might up it to three lemons next time.
Excellent soup recipe. As far as I'm concerned, it's the best soup I've ever made!! Delicious!