I felt there was a lot of waste in this recipe. Why toss out perfectly good carrots, celery and onions?! To avoid that, I used 4 chicken breasts and just cooked them with the other ingredients to make the stock as I would have done with a whole chicken. I left the carrots and celery stalks whole then just boiled and simmered as directed and sieved the stock. Leaving the carrots and celery whole made it easy to remove them from the stock. I discarded the bay, garlic and some of the black peppercorns. I chopped the cooked celery, carrot and chicken and returned to the stock with the cooked onion and I used the back of a spoon to crush most of the black peppercorns and returned the crushed ones to the soup. I added the lemon, juice, zest, orzo etc as directed and also added spinach and peas. It is pretty good but you don't need to make this a day ahead and it doesn't need to be as wasteful as the recipe suggests.
Lemon Chicken Orzo Soup
Chicken noodle soup is probably the top comfort food of all time. You'll need to start a day ahead to prepare the tasty homemade broth. A serving of this soup provides about 200 micrograms of vitamin A, just shy of one-third of the RDA.
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- Calories: 235
- Calories from fat: 20%
- Fat: 5.2g
- Saturated fat: 1.3g
- Monounsaturated fat: 1.8g
- Polyunsaturated fat: 1.1g
- Protein: 21.3g
- Carbohydrate: 24.6g
- Fiber: 2.3g
- Cholesterol: 53mg
- Iron: 1.1mg
- Sodium: 679mg
- Calcium: 39mg
- 1 (4-pound) whole chicken
- 2 carrots, peeled, cut in 1-inch pieces
- 2 celery stalks, cut in 1-inch pieces
- 1 medium onion, peeled and sliced
- 6 garlic cloves, crushed
- 4 sprigs fresh flat-leaf parsley
- 2 teaspoons whole black peppercorns
- 2 bay leaves
- 6 cups water
- 1 1/3 cups chopped carrot
- 1 1/4 cups chopped onion
- 1 cup chopped celery
- 2 teaspoons salt
- 8 ounces uncooked orzo (rice-shaped pasta)
- 1/4 cup chopped fresh flat-leaf parsley
- 2 1/2 teaspoons grated lemon rind
- 1/4 cup fresh lemon juice
- Lemon wedges (optional)
- Coarsely cracked black pepper (optional)
- 1. Remove and discard giblets and neck from chicken. Place chicken in a large Dutch oven. Add 2 chopped carrots, 2 chopped celery stalks, and next 5 ingredients (through bay leaves) to pan. Add 6 cups water; bring to a simmer. Reduce heat, and simmer 45 minutes.
- 2. 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.
- 3. Add enough water to broth to equal 9 cups; place broth mixture in a large 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. Add reserved chicken, and simmer 3 minutes or until thoroughly heated. Keep warm.
- 4. Cook pasta according to package directions, omitting salt and fat. Add pasta to pan with chicken and broth mixture; stir in parsley, rind, and juice. Garnish each serving with lemon wedges and cracked black pepper, if desired.
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