Chicken Soup with Lemon
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Chicken Soup with Lemon

If you are fighting a cold, it's better to make your own chicken soup. You can't get this out of a can.

Ingredients

  • 1 tbsp. butter

  • ¾ cup orzo pasta

  • 3 tbsp. olive oil

  • 1 onion, chopped

  • 1 large leek, white and pale-green parts only—quartered lengthwise, then cut crosswise into 1/2-inch pieces

  • 2 stalks celery with leafy tops, chopped

  • 1 large carrot, peeled and chopped

  • 2 tbsp. fresh thyme, chopped

  • 3 cloves garlic, chopped

  • 1 large bay leaf

  • 1 lemon, zested (about 1 1/2 tsp.) and juiced (about 1/4 cup)

  • Salt and pepper

  • 1 qt. chicken stock

  • 1 small rotisserie chicken, meat pulled into small pieces and skin and bones discarded

Preparation

Step 1

In a small saucepan, melt the butter over medium heat. Add the orzo and cook, stirring often, until deep golden brown, 2 to 3 minutes.

Step 2

In a large Dutch oven or soup pot with a lid, heat the oil, three turns of the pan, over medium-high. Add the onion, leek, celery, carrot, thyme, garlic, bay leaf, and lemon zest. Season with salt and pepper and cover the pot. Cook the vegetables, stirring occasionally, until softened, 7 to 8 minutes. Add the stock and 1 cup water. Bring to a boil over high heat. Add the orzo and chicken. Cook until the orzo is al dente and the chicken is heated through, about 7 minutes. Add the lemon juice; season with salt.

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This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...