Lemon chicken soup with orzo

Filling, fresh, and vibrant lemony chicken soup made creamy with NO CREAM and a secret ingredient! Recipe adapted from Cooking Light.

  • 1 1/2 teaspoons salt
  • 1 cup DeLallo whole wheat orzo
  • 1 tablespoon olive oil
  • 3 carrots, peeled and diced
  • 3 cloves garlic, minced
  • 3 eggs
  • 3-ish cups cooked chicken (I use shredded rotisserie chicken)
  • 8–10 cups chicken broth
  • a handful of fresh spinach
  • as much fresh dill as you can handle
  • half of an onion, diced
  • juice of 3–4 lemons (about 1/2 cup)
  • lots of freshly ground pepper
Lemon chicken soup with orzo

  1. Base: Heat large soup pot over medium heat. Add the olive oil. Add the carrots, onion, and garlic. Saute until fragrant and tender, about 10 minutes. (Be careful not to burn the garlic.)
  2. Orzo: Add the broth and bring to a simmer. Add the orzo and cook for a few minutes until softened. Stir in the chicken and remove from heat.
  3. ...
  4. ...............
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