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Chicken Orzo Soup with Lemon

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Chicken Orzo Soup with Lemon BigOven - Save recipe or add to grocery list Yum
Course Main, Main Dish
Course Main, Main Dish
  1. Heat the oil in a 6-8 qt pot over medium-high heat. Add the Celery, Carrots, Garlic and Shallots for about 8 minutes or until tender
  2. Add the White wine, Chicken stock, Thyme and Bay Leaves. Bring to a simmer
  3. Add the Chicken breasts and continue to cook at a low boil for 20 minutes
  4. Turn the heat down to a simmer and remove the Chicken Breasts. Add the Lemon Juice, Lemon Zest and Butter. Season the soup with the Crushed Red Pepper, Salt and Black Pepper
  5. Allow the Chicken Breasts to cool for about 10 minutes until you can shred the meat from the bone. Return the meat to the Soup.
  1. Bring 5 C of Water to a boil with 1/4 c of Salt.
  2. Add the Orzo and stir to keep it from sticking. allow the Orzo to boil for 9 minutes then drain
  1. Portion about 1/4 to 1/3 C of the cooked Orzo in a Bowl and then ladle on some of the soup. Serve with some toasted and buttered Sourdough
Recipe Notes

You can also just use two boneless, skinless Chicken Breasts.

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