Lemon Chicken Orzo Soup

Name: Lemon Chicken Orzo Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 2 bay leaves; 2 teaspoons whole black peppercorns; 315 milliliters chopped carrot; 2 carrots, peeled, cut in 1-inch pieces; 237 milliliters chopped celery; 2 celery stalks, cut in 1-inch pieces; 59 milliliters chopped fresh flat-leaf parsley; 4 sprigs fresh flat-leaf parsley; 6 garlic cloves, crushed; 59 milliliters fresh lemon juice; 3 teaspoons grated lemon rind; 1 medium onion, peeled and sliced; 296 milliliters chopped onion; 227 grams uncooked orzo (rice-shaped pasta); 2 teaspoons salt; 1 liters water; 2 kilograms whole chicken

If you want to add more dairy free recipes to your collection, Lemon Chicken Orzo Soup might be a recipe you should try. This recipe serves 8. This main course has 382 calories, 25g of protein, and 17g of fat per serving. A mixture of chicken, garlic cloves, lemon juice, and a handful of other ingredients are all it takes to make this recipe so yummy. Autumn will be even more special with this recipe. From preparation to the plate, this recipe takes about 45 minutes. If you like this recipe, you might also like recipes such as Chicken Lemon Orzo Soup, Lemon Chicken Orzo Soup, and One-Pot Lemon Chicken & Orzo Soup.

Instructions

Remove and discard giblets and neck from chicken.

Ingredients you will need

Whole Chicken

Place chicken in a large Dutch oven.

Ingredients you will need

Whole Chicken

Equipment you will use

Dutch Oven

Add 2 chopped carrots, 2 chopped celery stalks, and next 5 ingredients (through bay leaves) to pan.

Ingredients you will need

Celery Rib

Bay Leaves

Carrot

Equipment you will use

Frying Pan

Add 6 cups water; bring to a simmer. Reduce heat, and simmer 45 minutes.

Ingredients you will need

Water

Remove chicken from pan; place chicken in a bowl. Chill 15 minutes. Discard skin; remove chicken from bones, discarding bones. Chop chicken into bite-sized pieces; cover and chill. Strain broth mixture through a sieve into a large bowl; discard solids. Cool broth mixture to room temperature. Cover and chill 8 to 24 hours. Skim fat from surface; discard.

Ingredients you will need

Whole Chicken

Broth

Equipment you will use

Sieve

Bowl

Frying Pan

Add enough water to broth to equal 9 cups; place broth mixture in a large Dutch oven.

Ingredients you will need

Broth

Water

Equipment you will use

Dutch Oven

Add 1 1/3 cups carrot, 1 1/4 cups onion, 1 cup celery, and salt to pan; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until vegetables are tender.

Ingredients you will need

Vegetable