Ingredients
-
9
-
2
-
1 1/3
-
1 1/3
-
1
-
1
-
1
-
2
-
1
-
8
-
1/4
-
2 1/2
-
1/4
-
1/2
-
1/4
Directions
Lemon Chicken Orzo Soup, 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 , I fixed this, added several handfuls of baby spinach it was wonderful Ended up with enough to freeze four containers of it, and just got it out and warmed it up for lunch along Fab recipe, will be using it over and over!!!, Loved this recipe and it was very quick and easy to make I froze the leftovers and will be interested to see how it turns out I’d like to add more lemon the next time Thanks for sharing!
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Steps
|
1
Done
|
1. Heat Olive Oil in a Large Dutch Oven. |
|
2
Done
|
2. Add Carrot, Onion, Celery, Garlic, Thyme, Lemon Rind and Salt. Saute Over Medium Heat Until Vegetables Begin to Soften. |
|
3
Done
|
3. Add Chicken Stock and Lemon Juice. Bring to a Boil. |
|
4
Done
|
4. Add Chicken and Orzo. Simmer Until Orzo Is Cooked Thru. |
|
5
Done
|
5. Just Before Serving Add Parsley. Garnish With Black Pepper and Romano Cheese. |
