Fall Soup Series Episode 1: Lemon Chicken Orzo Soup

• servings: Servings: 4
• total time: 22 minutes

Ingredients

3 tablespoons olive oil

1 cup dry orzo pasta

6 cups chicken broth/stock

1 full rotisserie chicken breast, shredded and chopped

1/2 cup shredded carrots

1/2 cup chopped celery

1/2 yellow onion, diced

3 garlic cloves, minced

1/4 cup chopped fresh cilantro

2 lemons, juiced

1 small lemon, chopped into wheels for topping

Seasonings: 1/2 tsp dried oregano, 1/2 tsp lemon pepper, 1 tsp salt, 1/2 tsp pepper, 1/4 tsp paprika

Optional toppings: Parmesan & EVOO drizzle

Recipe:

Directions

Heat a pot on medium heat with olive oil

Add chopped onion and minced garlic onto the pan. Let cook for about 3 mins

Add chopped carrots and celery onto the pan and let cook for about 5 mins

Add your seasonings and mix around

Pan toast the orzo for 4 mins, stirring around to make sure the orzo gets flavoring in it

Pour in chicken broth and turn pot to a boil (medium/high heat)

Once pasta is done cooking (10 mins), turn the heat down to a simmer. Add in your chopped rotisserie chicken breast, juice of 2 lemons, and chopped cilantro. Mix around and then top with slices of lemon

Serve and enjoy!