Chicken Orzo Soup is absolutely delicious and perfect for those chilly nights when you’re in the mood for something warm and comforting. The combination of shredded rotisserie chicken and quick-cooking orzo is simply heavenly. And with the added flavors of Poultry Seasoning, Sage & Wild Mushroom Extra Virgin Olive Oil, and a hint of lemon, every spoonful is bursting with flavor. It’s the perfect meal to cozy up with on a cold evening!
|Sage & Wild Mushroom Extra Virgin Olive Oil
|meat from 1 rotisserie chicken
|3 cloves garlic, minced
|1 onion, finely diced
|1 rib celery, cut into 1/4 inch slices
|1 large carrot, cut into 1/4 inch slices
|2 tsp Poultry Seasoning
|6 cups chicken stock
|1 cup uncooked orzo
|Juice of 1/2 lemon
|Lemon slices for serving
|Chopped fresh parsley for serving
|Heat a Dutch oven over medium heat and drizzle in olive oil to coat the bottom. Add in the onion, celery and carrot along with the Poultry Seasoning. Saute until the onion is translucent. You're not looking to brown the vegetables. Add in additional oil if things are dry or begin to scorch.
|Add in the chicken stock and chicken. Bring to a boil. Reduce to a simmer and cover. Cook for 10 mins or until the carrot is tender.
|Remove the lid and add in the chicken. Cook for 5 minutes. Add in the orzo and cook for 12-15 mins or until the orzo is tender.
|Taste the soup and adjust with salt. Squeeze in the lemon and serve with additional lemon and fresh parsley.