CHICKEN LEMON ORZO SOUP
Provided by Jeff Mauro, host of Sandwich King
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- In an 8-quart soup pot, heat the oil over medium heat. Add the celery, carrots, garlic and shallots, and saute until just tender, 5 to 8 minutes. Deglaze with the sherry, and then add in the stock, bay leaves and thyme. Add in the chicken, bring to a simmer and cook until the chicken is cooked through, 15 to 20 minutes. Remove the chicken and let it cool. Simmer the soup for 10 minutes more. Season, and remove the thyme and bay leaves.
- Shred the cooled chicken. Add any accumulated juices from the chicken plate back to the pot along with the lemon zest and juice. Add in the butter and adjust seasoning.
- Portion the orzo and shredded chicken into 4 bowls. Ladle the soup over and garnish with the tarragon and a lemon wedge. Serve with a ton of butter crackers.
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Safdar Ali Mirani
[email protected]5 stars!
Hafsa khan
[email protected]This soup is perfect for a cold winter day. It's hearty and flavorful, and the lemon and orzo add a nice touch of brightness. I would definitely recommend this recipe.
Ms Rimpa
[email protected]Meh.
Hannan Hossain
[email protected]Easy to make and delicious! I used chicken broth instead of water and added a few extra vegetables. The soup was very flavorful and comforting.
jah Nearo the syka syka World
[email protected]This soup was a hit with my family! The lemon and orzo added a nice brightness and texture to the dish. I also loved the addition of the fresh herbs. I would definitely make this again.