LEMON CHICKEN ORZO SOUP
6 – 8
servings1
hourOur local daily newspaper, The Advocate, ran this delicious soup recipe that features our Roasted Garlic Wild Mushroom Blend. This popular recipe brought tons of home cooks into the shop to seek out this umami blend for making this satisfyingand comforting soup. The soup starts off with aromatic mirepoix and then incorporates broth, chicken and orzo. The recipeauthor often uses a convenient rotisserie chicken pulled from the bones. Thank you to The Advocate for including ourproduct in this scruptious recipe.
Recipe credit: Judy Walker, The AdvocateÂ
Ingredients
4 stalks celery, chopped
1 onion, chopped
4 carrots, peeled and chopped
5 cloves garlic, minced
2 tbsp flour
10 cups chicken broth
1 tsp Italian Seasoning
1.5 lbs cubed chicken (breasts or thighs) or rotisserie chicken
1 cup uncooked orzo
Juice of 1 lemon
Instructions
- Sauté the celery, carrots and onions in a large soup pot with the oil over medium-high heat for 5-7 minutes. Stir inthe garlic, Roasted Garlic & Wild Mushroom Blend and Italian Seasoning and cook for about 30 seconds, then addthe flour and cook for another minute or so.
- Add in the chicken broth and chicken. Bring the soup to a boil. Cover the soup (lid slightly open), and reduce theheat and simmer for 15 minutes.
- Stir in the orzo and cook for another 10 minutes or until the orzo is cooked through. I keep the lid off and stir itfairly often because it tends to stick to the bottom of the pot.
