Sadly, this recipe only turned out delicious because I injected flavor into it. If you look over the list of ingredients you'll notice the only real flavoring ingredients are salt and pepper... just not enough for me.. I added about three times the amounts of salt and pepper, and instead of adding water to equal the 9 cups of stock, I added boxed chicken stock. I also added more lemon juice.. it ended up really yummy.
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.
More From Cooking Light
- 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.
Only you will be able to view, print, and edit this note.Add Note