Antonis Achilleos; Prop Styling; Heather Chadduck Hillegas; Food Styling: Emily Nabors Hall
Active Time
15 Mins
Total Time
40 Mins
Yield
Serves 6

This lemon chicken orzo soup is just what the doctor ordered for those cold, winter afternoons. Add a tossed green salad or hunk of warm, homemade bread and settle into a spot by the fireplace. A rotisserie chicken is a great solution when needing a quick and easy dinner, and one will also work well in this soup, making the prep time even shorter. If using pre-cooked chicken, add 3 cups towards the end of the recipe while the orzo cooks. This will give the chicken time to heat thoroughly.

How to Make It

Step 1

Using a vegetable peeler, remove 6 (2-inch) lemon peel strips from lemon. Squeeze lemon to equal 2 tablespoons juice. Set aside strips and juice.

Step 2

Heat oil in a large Dutch oven over medium-high. Add shallots and rosemary. Cook, stirring occasionally, until translucent, 4 to 5 minutes. Add lemon peel strips, stock, and potatoes. Bring to a boil over high; reduce heat to medium. Add chicken and salt, and cook 10 minutes. Add orzo, and cook until a thermometer inserted in thickest part of chicken registers 165°F and potatoes and orzo are tender, about 10 minutes more.

Step 3

Remove and discard lemon peel strips. Remove and shred chicken; return to soup. Stir in lemon juice. Ladle soup into bowls; sprinkle evenly with chopped parsley.