How many soups can one person make in a winter season?? Let’s find out! I’m on a roll with my favorite soups and this lemon chicken orzo is so easy to make! I’mgivingyou TWO versions! A quick easy version and an easy crockpot version
Let’s get started!
3 large chicken breasts OR for quick version 2 cups shredded rotisserie chicken
2 clovesgarlicfinely minced
½medium onionfinely diced
1 cup carrotspeeled & thinly sliced
1 cup celerydiced small
2tablespoonsfinely chopped rosemary
2tablespoonsfresh thyme leaves
1 teaspoon garlic salt
2medium bay leaves
1teaspoon each salt& pepper
1cupuncooked orzo pasta
finely grated zest of one medium size lemon
Juice of 1 medium size lemon
Combine all soup ingredients except lemon zest, juice and orzo in a slow cooker. Cook on medium for 6-8 hours or high for 3-4 hours.
Remove chicken breasts and allow them to cool, once cooled, shred.
While chicken is cooling, add pasta to soup and increase heat level to high (if cooking soup on low). Cook for 20-25 minutes more or until pasta is tender.
Add lemon zest, lemon juice, and shredded chicken. Stir to combine. Taste and add salt if needed.
Serve it with some crusty bread and enjoy!
Add your veggies and butter to the Dutch oven and sauté until veggies are soft. Add the shredded rotisserie chicken and the rest of the soup ingredients except lemon zest, juice and orzo into a large pot or Dutch oven and let simmer for 30 minutes.
Add pasta, lemon zest, and lemon juice. Stir to combine. Taste and add salt if needed.