Lemon Chicken and Orzo Soup Recipe

1      Reviews by:    Jimmy Cagney   Lemon Chicken and Orzo Soup Recipe places chicken breast, carrots, onion, lemon, fresh dill and parsley and chicken broth in a slow cooker and when done cooks celery and orzo in cooking liquids before service. Food Category:    Soup Cuisine Origin:    Northeastern    Servings:6 Nutrition facts:279 calories11.7 grams fat Print Preview Rate This Recipe Prep Time:   15 Minutes Cook Time:   8 Hours 38 Minutes Total Time:   8 Hours 53 Minutes

INGREDIENTS

• 1 bone-in chicken breast ( 1 1/2 lb.), split, skin removed
• 4 carrots, cut in half crosswise
• 1 medium onion, quartered
• 1 lemon halved
• 4 sprigs fresh dill plus more for serving
• 4 sprigs fresh parsley
• 4 cups low-sodium chicken broth
• 2 stalks celery
• 3/4 cup orzo
• 8 oz snap peas, thinly sliced crosswise

DIRECTIONS

• Place the chicken, carrots, onion and lemon in a 5 to 6 qt. slow cooker. Using kitchen twine, tie the dill and parsley together and nestle it among the chicken and vegetables. Add the broth and 2 cups water, cover and cook until the chicken is cooked through and easily shreds, 7 to 8 hours on low or 4 to 5 hours on high.
• Thirty minutes before serving, transfer the chicken to a bowl and the carrots and onion to a cutting board. Discard the lemon and herbs. Strain the liquid (if desired) and return to the slow cooker.
• Cut the celery into 1/4 in. pieces and add it to the slow cooker along with the orzo. Cover and cook on high until the orzo is tender, 20 to 25 minutes.
• Meanwhile, cut the carrots into rounds and cut the onion into 1/4 in. pieces. Shred the chicken into large pieces, discarding the bones.
• Just before serving, return the chicken, carrots and onion to the slow cooker along with the snap peas and cook for 3 minutes. Serve with extra dill, if desired.

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