Description
Experience the delightful flavors of Orzo and Herb-Infused Chicken Soup, a dish that artfully combines succulent shredded chicken, nourishing vegetables, and the fragrant zest of lemon and dill. This recipe promises a burst of freshness in every spoonful, making it a versatile choice for any season. Whether you’re warming up on a chilly evening or seeking a comforting dish for dinner, this chicken soup is sure to satisfy.
Ingredients
Scale
- 1 rotisserie chicken, shredded
- 1–2 tablespoons olive oil
- 1 yellow onion, chopped
- 3 garlic cloves, minced
- 2 stalks celery, chopped
- 2 carrots, sliced
- 64 ounces chicken broth
- 1 cup fresh or frozen peas
- 1 Bay leaf
- 2 teaspoons ground coriander
- 1/4 cup fresh lemon juice and zest from 1 lemon
- 1 teaspoon sea salt, more to taste
- 1/2 teaspoon fresh ground pepper, more to taste
- 1 cup dry orzo
- 1/4 cup fresh dill, chopped and some sprigs for garnish
- Creme Fraîche or sour cream (optional)
Instructions
- Step 1: Prepare the Base In a large pot, heat the olive oil over medium heat. Sauté the onion until translucent, about 5 minutes.
- Step 2: Add Vegetables Add the celery and carrots, continuing to sauté for about 5 minutes until tender. Introduce the minced garlic and sauté for an additional 30 seconds.
- Step 3: Simmer the Soup Combine the chicken broth, shredded chicken, peas, coriander, and lemon zest into the pot. Bring the mixture to a simmer and maintain it on medium-low heat for about 10-15 minutes.
- Step 4: Cook the Orzo While the soup simmers, boil a separate pot of water and cook the orzo according to package directions. Drain once cooked.
- Step 5: Final Flavor Adjustments Stir in the fresh dill and lemon juice into the soup. Adjust the seasoning with additional salt and pepper, ensuring the lemon flavor is prominent.
- Prep Time: 20 minutes
- Cook Time: 30 minutes