Lemony Chicken Orzo Soup

by Anne Bennett on January 11, 2015

Chicken Orzo Soup

What did people do before Vice President Gore invented the Internet?* For one thing, our cooking was certainly less inventive.

Case in point: this morning I surveyed the leftover rotisserie chicken in our fridge: a cold, unappetizing mass of meat and bones. It would have been easy to fling it into the trash, but instead I looked online for recipes and quickly found this one from bon appetit.  It starts with raw chicken that you simmer in the broth, but that step was unnecessary since I already had cooked chicken, albeit gelatinous chunks of it.

The recipe turned out to be a revelation. It calls for orzo, or rice-shaped pasta, which makes it a close relative of good old, soul-cleansing chicken noodle soup. Who doesn’t love home made chicken soup, especially when you can make it in less than a half hour?

With the addition of a few fresh ingredients like chopped dill and lemon juice, (don’t leave either out — they’re what transform this potage into something worthy) this has become my solution to roasted supermarket chicken. Don’t be stingy with the fresh lemon juice and dill. They’re what make you forget that you’re eating leftovers.

1 Tbsp. olive oil
1/2 onion, chopped
1 celery stalk, sliced 1/2″ thick
1 carrot, sliced 1/2″ thick (optional but good)
12 oz. rotisserie chicken, cut into large bite-sized pieces
6 cups low-sodium chicken broth
1/2 cup orzo
1/4 cup fresh dill, chopped
Lemon wedges for squeezing onto each serving

Heat oil in a large pot and add onion, celery and carrot. Cook, stirring often, until soft, 5-8 minutes. Add broth and bring to a boil. Add orzo and cook until al dente, 8-10 minutes. Stir in chicken and heat through. Ladle into soup bowls and serve with dill and lemon wedges for squeezing over each portion.

*I know, I know. Al Gore didn’t invent the Internet. Mark Zuckerberg did.

 

Serves 4
WW PP per serving: 6

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