I think it’s safe to say I’ve been on a lemon kick as of late. I actually made this soup a week and a half ago, snapped a picture of it, and knew I’d come back later to add it here. I’ve made this soup a few times before and I like that it’s zesty and refreshing; perfect for a light dinner. I especially love how the family initially turns their nose up at me, and says, “Eww lemon soup? Gross, mom!” And then once they have a spoonful, they have another and then sheepishly tell me it’s good. It’s all about the little victories, people!
- 1 tbsp. olive oil
- 1 medium onion, diced
- 2 cloves of garlic, minced
- 2 carrots, peeled & sliced to 1/4 inch thickness (or a handful of baby carrots)
- 1 celery stalk, sliced thin
- 2 32oz. containers of chicken broth + 1 14.5oz can of chicken broth
- zest and juice of 2 lemons
- 1 bay leaf
- 1 cup orzo pasta
- 2 cups shredded chicken (or leftover rotisserie chicken)
- dry parsley (fresh, if you have it)
- S&P to taste
In a large stockpot, heat the olive oil over medium-high heat. Sautee the onion, garlic, carrots, and celery until tender, about 5 minutes.
Add the chicken broth, lemon zest, lemon juice, bay leaf and bring to a boil. Add the orzo and cook, stirring occasionally, for 6-8 minutes. Add the shredded chicken and cook an additional 5 minutes.
Remove from heat. Discard the bay leaf, sprinkle in desired amounts of parsley and season with fresh cracked pepper and sea salt, to taste.
Note: It may seem like a lot of chicken broth, but overnight the pasta soaks up the broth and makes it more stew-like. This also freezes well.