Lemon Chicken Orzo Soup
Lemon Chicken Orzo Soup
Ingredients:
1 Tbsp avocado oil
3 carrots, medium dice
3 celery stalks, medium dice
1 yellow onion, thinly sliced
2 cups rotisserie chicken meat (two breasts), medium dice
2 Tbsp fresh parsley, finely chopped
2 quarts chicken stock
1 cup water
½ cup gluten free orzo
Sub pastina, or elbows if needed
½ cup fresh lemon juice
2 tsp kosher salt
½ tsp black pepper
Yields 8 servings
Prep Time: 15 minutes
Cook Time: 45 minutes
Preheat a pot over medium heat and prepare the mirepoix (carrots, onions, celery). Add the avocado oil and begin to saute the veggies with half the salt. Add the parsley, and saute until the onions start to appear translucent. Add the diced rotisserie chicken and saute together for a few minutes before covering with the chicken stock and water.
Bring the soup to a rolling boil and then add the orzo directly in along with half of the remaining kosher salt. Give it a good stir, and cook the pasta to package instructions. The pasta will add its natural starch and slightly thicken the soup. After the package cook time, bring the soup to a simmer, add the fresh lemon juice and black pepper, and check to see if the soup needs the remaining amount of kosher salt.
Serve hot and enjoy.
Note: when the soup is stored and desired for leftovers, be aware that the pasta will continue to absorb the soup broth. I recommend reheating on the stove in a pot with an extra half to full cup of water depending on the quantities remaining.
