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Ingredients
- 2 Tb Olive Oil
- 3 Celery stalk diced
- 2 Carrots diced
- 2 Garlic Cloves minced
- 2 Shallot diced
- 1/4 C White wine
- 96 oz Chicken Stock 3/4 of a Gallon
- 4 sprigs Fresh Thyme
- 2 Bay leaves
- 2 Chicken Breasts Bone in, skin on. See note
- 3/4 C Lemon Juice
- Lemon Zest 2 lemons
- 3 Tb Butter
- 1/4 tsp Crushed Red Pepper
- 1.5 Tb Salt
- 1.5 Tb Black Pepper
- 1 C Orzo
- 1/4 C Salt
- 5 C Water
Ingredients
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Instructions
Soup
- 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
- Add the White wine, Chicken stock, Thyme and Bay Leaves. Bring to a simmer
- Add the Chicken breasts and continue to cook at a low boil for 20 minutes
- 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
- 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.
Orzo
- Bring 5 C of Water to a boil with 1/4 c of Salt.
- Add the Orzo and stir to keep it from sticking. allow the Orzo to boil for 9 minutes then drain
Serving
- 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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