Lemon Chicken Orzo Soup

This is for when you need some good old comfort in your life. Perfect for those colder spring days. A nice twist on the chicken noodle soup. The orzo is a little lighter and the lemon just brightens it right up. It’s a very light cream broth so you can still feel good about eating it!

Ingredients

• 2 tbsp. olive oil
• 1 tbsp. butter
• 1 small onion, peeled and small diced
• 4 cloves of fresh garlic, minced
• 1 cup carrots, peeled and small diced
• 1/2 cup red peppers, seeded and small diced
• 1 pint button mushrooms, sliced
• 1 rotisserie chicken, skinned and pulled
• 1/4 cup flour
• 1 tbsp. fresh thyme, minced
• 1 tbsp. fresh rosemary, minced
• 2 large lemons, zest and juiced
• 1 qt unsalted chicken stock (I like to control my own salt)
• 1/4 cup heavy cream
• 1/4 cup freshly grated parmesan
• salt and pepper to taste
• 2 cups orzo cooked

Directions

In a large sauce pan start by melting together the butter and olive oil over medium heat. The olive oil has a higher burning temperature and the butter is for that flavor. Add the veggies and cook until tender. Add the pulled chicken. Sprinkle the flour over everything and stir to make sure everything is covered, add the chicken stock. Then add the herbs, lemon/zest, heavy cream and parmesan. Bring up to a slow boil and then reduce down to medium low simmer and let go for about 20 minutes, until everything is tender and cooked together. Make sure to salt and pepper as you go, and taste along the way.

Bring water to a boil in a separate sauce pan. Cook the orzo about 8-10 minutes depending on packaging instructions, drain and add to the soup.

Of course soup always gets better the longer it sits….So when I made it last night it was sitting on the stove for 2-3 hours on low… Serve it with hot crusty bread or naan and store in the fridge for up to a week. So easy and your family will love it!