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Lemon Chicken Orzo Soup

Christy Denney, The Girl Who Ate Everything
  • 25 minutes
  • Serves

INGREDIENTS

9 cups

chicken stock

2 tsp

olive oil

1 1/3 cups

carrots (, chopped)

1 1/3 cups

onions (, chopped finely)

1 cup

celery (, chopped)

1

garlic clove (, minced)

1 tsp

fresh thyme

1

bay leaf

2 1/2 tsp

lemon peel (, grated)

2 tsp

salt

1

rotisserie-cooked chicken (, shredded (about 3 cups))

8 oz

orzo pasta (, uncooked (about 1 1/2 cups))

1/4 cup

fresh flat-leaf parsley (, chopped)

1/4 cup

fresh lemon juice

1/2 tsp

black pepper (, coarsely cracked (optional))

1/4 cup

romano cheese (, grated (optional))