Eat till it hurts

Lemon Chicken Orzo Soup

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’m giving you TWO versions! A quick easy version and an easy crockpot version

Let’s get started!

Ingredients

  • 8 cups chicken stock
  • 3 large chicken breasts OR for quick version 2 cups shredded rotisserie chicken
  • 2 cloves garlic finely minced
  • ½ medium onion finely diced
  • ½ stick of butter
  • 1 cup carrots peeled & thinly sliced
  • 1 cup celery diced small
  • 2 tablespoons finely chopped rosemary
  • 2 tablespoons fresh thyme leaves
  • 1 teaspoon garlic salt
  • 2 medium bay leaves
  • 1 teaspoon each salt & pepper
  • 1 cup uncooked orzo pasta
  • finely grated zest of one medium size lemon
  • Juice of 1 medium size lemon
Directions
CROCKPOT VERSION
  1. 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.
  2. Remove chicken breasts and allow them to cool, once cooled, shred.
  3. 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.
  4. Add lemon zest, lemon juice, and shredded chicken. Stir to combine. Taste and add salt if needed.
  5. Serve it with some crusty bread and enjoy!

QUICK VERSION

  1. 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.
  2. Add pasta, lemon zest, and lemon juice. Stir to combine. Taste and add salt if needed.
  3. Serve it with some crusty bread and enjoy!

Eat Till It Hurts Friends!

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