Food and Recipes Dish Soup Lemon Chicken Orzo Soup Recipe 5.0 (2) 2 Reviews 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. By Southern Living Test Kitchen Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Southern Living's editorial guidelines Published on January 10, 2020 Print Rate It Share Share Tweet Pin Email Photo: Antonis Achilleos; Prop Styling; Heather Chadduck Hillegas; Food Styling: Emily Nabors Hall Active Time: 15 mins Total Time: 40 mins Yield: 6 serves Ingredients 1 large lemon 2 tablespoons olive oil 3 large shallots, thinly sliced (about 1 cup) 2 teaspoons chopped fresh rosemary 8 cups unsalted chicken stock 2 medium sweet potatoes, peeled and cut into 3/4-inch cubes (about 4 cups) 3 (8-oz.) boneless, skinless chicken breasts 2 3/4 teaspoons kosher salt 3/4 cup uncooked orzo 1/4 cup chopped fresh flat-leaf parsley Directions 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. 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. 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. Rate it Print