Lemon Chicken Orzo Soup
KEEP CALM AND COOK ON
Yield: 1 gallon
Oven: N/A
Ingredients:
- 1 tablespoon vegetable oil
- 9 ounces carrots, brunoise
- 9 ounces celery, brunoise
- 9 ounces onion , brunoise
- 1 clove garlic, pasted
- 1 each lemon, zested & juiced
- 3 quarts chicken stock
- fat pinch dried basil
- fat pinch dried oregano
- 1 each bay leaf
- 1 pound chicken meat, cubed
- 5 ounces orzo, cooked and cooled
- 0.25 ounces fresh parsley, minced
- 3 leaves fresh basil, chiffonade
- 2 stems fresh oregano, minced
- to taste kosher salt & pepper
Procedures:
- In a large stock pot over medium high , add vegetable oil and heat until shimmering.
- Into the shimmering oil, add the carrot, onions and celery, season and stir until fragrant—about 3 minutes.
- Into the fragrant vegetables, add the pasted garlic and lemon zest, heat until just fragrant—about 90 seconds.
- Into the sofrito, add a small splash of the chicken stock, stir vigorously to lift any sucs from the pan.
- Add the remaining chicken stock and dried herbs, heat until simmering, reduce heat and maintain a simmer until vegetables are soft and broth is flavorful—about 45 minutes.
- 5 minutes before service, increase heat until soup just comes to a steady boil.
- Into the boiling broth, add the finely cubed chicken and cooked orzo, broth should cool to a simmer, reduce heat to maintain simmer and stir frequently to break up chicken, simmer until chicken is cooked through—about 7 minutes.
- Finish with lemon juice and fresh herbs in the bowl.
Notes:
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