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Lemony Chicken and Orzo Soup
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Reviews
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By:
Jimmy Cagney
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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.
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INGREDIENTS
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1 bone-in chicken breast ( 1 1/2 lb.), split, skin removed
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4 carrots, cut in half crosswise
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1 medium onion, quartered
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1 lemon halved
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4 sprigs fresh dill plus more for serving
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4 sprigs fresh parsley
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4 cups low-sodium chicken broth
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2 stalks celery
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3/4 cup orzo
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8 oz snap peas, thinly sliced crosswise
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DIRECTIONS
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1:
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.
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2:
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.
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3:
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.
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4:
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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