Lemon Chicken Soup With Orzo Recipes

Steps:

• 1. Heat olive oil in a large dutch oven.
• 2. Add carrot, onion, celery, garlic, thyme, lemon rind and salt. Saute over medium heat until vegetables begin to soften.
• 3. Add chicken stock and lemon juice. Bring to a boil.
• 4. Add chicken and orzo. Simmer until orzo is cooked thru.
• 5. Just before serving add parsley. Garnish with black pepper and Romano cheese.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water until partially cooked through but not yet soft, about 5 minutes; drain and rinse with cold water until cooled completely.
• Heat olive oil in a large pot over medium heat. Cook and stir carrots, celery, and onion in hot oil until the vegetables begin to soften and the onion becomes translucent, 5 to 7 minutes. Add garlic; cook and stir until fragrant, about 1 minute more. Season mixture with thyme, oregano, salt, black pepper, and bay leaf; continue cooking another 30 seconds before pouring chicken broth into the pot.
• Bring the broth to a boil. Partially cover the pot, reduce heat to medium-low, and simmer until the vegetables are just tender, about 10 minutes.
• Stir orzo, lemon juice, and lemon zest into the broth; add chicken. Cook until the chicken and orzo are heated through, about 5 minutes. Add baby spinach; cook until the spinach wilts into the broth and the orzo is tender, 2 to 3 minutes. Ladle soup into bowls; garnish with lemon slices and Parmesan cheese.

Steps:

• Heat 2 teaspoons oil in a pot over med-high heat; season the chicken with salt and add it to the pot; cook/stir occasionally, until just cooked through, about 5 minutes; transfer the chicken to a dish; set aside.
• Add the remaining 2 teaspoons oil to the pot; add in onions, celery, carrot, and thyme; cook/stir over med-high heat until the vegetables are tender, about 5 minutes.
• Add in 5 cups broth and bring to a boil; add in orzo and let simmer until tender, about 8 minutes.
• Decrease heat to low to keep the soup hot, but not boiling.
• Warm the remaining 1 cup broth in a small pan until it is hot, but not boiling.
• In a bowl, beat the eggs; gradually whisk the lemon juice into the eggs; then gradually add the hot broth to the lemon-egg mixture, whisking all the while.
• Add the mixture to the soup, stirring well until the soup is thickened.
• Do not let the soup come to a boil; add in cooked chicken; season to taste with salt and pepper; serve.

Steps:

• In a large Saucepan, bring the chicken stock to a boil.
• Reduce heat to medium-low and add orzo.
• Cook uncovered until tender, about 15 to 20 minutes.
• Five minutes before pasta is done, add chicken.
• Whisk eggs while adding lemon juice.
• Stir in zest. Whisking constantly.
• slowly pour a ladle of the hot stock into the egg mixture to temper.
• Reduce heat to low and while stirring add the Egg mixture to the Soup(Soup should thicken slightly).
• Add Salt and Pepper and Garnish with Parsley.

Steps:

• Heat the oil in a large saucepan over medium heat. Add the carrot, celery, onion, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until tender, about 8 minutes. Add the garlic and continue to cook for 1 minute.
• Add the chicken broth and bring to a boil. Reduce the heat to a simmer and stir in the orzo. Cook until the orzo is just tender, about 7 minutes.
• Add the chicken and simmer until heated through. Add the spinach and stir until wilted. Remove from the heat and stir in the dill and lemon zest. Season with additional salt and pepper. Serve sprinkled with additional dill.

Steps:

• Chop veggies. Heat olive oil in heavy stock pot.
• Saute onions, celery, and carrots on medium-high heat for 8 minutes or until tender. Juice and zest lemon while veggies are cooking.
• Add chicken stock and lemon zest, bring to a boil, and cook 3 minutes.
• Add orzo or rozamarina, return to a boil, and cook 4 minutes.
• Turn off heat and stir in lemon juice, cooked chicken, and cream of chicken soup until well mixed.

Steps:

• In an 8-quart soup pot, heat the oil over medium heat. Add the celery, carrots, garlic and shallots, and saute until just tender, 5 to 8 minutes. Deglaze with the sherry, and then add in the stock, bay leaves and thyme. Add in the chicken, bring to a simmer and cook until the chicken is cooked through, 15 to 20 minutes. Remove the chicken and let it cool. Simmer the soup for 10 minutes more. Season, and remove the thyme and bay leaves.
• Shred the cooled chicken. Add any accumulated juices from the chicken plate back to the pot along with the lemon zest and juice. Add in the butter and adjust seasoning.
• Portion the orzo and shredded chicken into 4 bowls. Ladle the soup over and garnish with the tarragon and a lemon wedge. Serve with a ton of butter crackers.

Steps:

• Bring the chicken broth to a boil in a medium saucepan over medium-high heat. Add the orzo and cook 2 minutes less than the label directs.
• Meanwhile, whisk the egg, yolks, 3/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Whisk in the lemon juice. Reduce the heat under the orzo to low; scoop out 1 cup broth with a ladle and pour it into the egg mixture in a steady stream, whisking with the other hand. Then pour the egg mixture into the saucepan with the remaining broth and orzo in a steady stream, whisking constantly.
• Stir the chicken into the soup. Increase the heat to medium and bring to a gentle simmer, stirring often. Cook, stirring, until the soup thickens slightly, about 4 minutes. Stir in the peas and carrots and warm through.

Steps:

• Combine chicken broth, chicken breasts, spinach, carrots, celery, orzo pasta, basil, oregano, pepper, and salt in a large stockpot over medium heat. Cook, stirring frequently, until vegetables and pasta are tender, about 30 minutes.
• Add lemon juice in small amounts, stirring well and tasting after each addition to adjust flavor.

Steps:

• In 5-quart Dutch oven, add 7 cups of the chicken broth, the salt and pepper; heat to boiling. Add orzo to broth; reduce heat to medium, and simmer uncovered 7 to 10 minutes, stirring occasionally, until orzo is tender.
• In 2-cup glass measuring cup, add remaining 1 cup broth, the lemon juice and flour, beating with whisk to combine. Slowly stir mixture into soup; return to simmering. Cook and stir 1 to 2 minutes or until soup thickens slightly.
• Stir in chicken; cook 1 to 2 minutes or until heated through. Remove from heat; stir in butter. Divide among bowls to serve; garnish with dill leaves.

Steps:

• Het olive oil in a large stock pot. Add onion and garlic and cook for 3 minutes. Add lemon zest, red pepper flakes and thyme and cook another 3 minutes. Add spinach and orzo, stir to coat, and cook for 1 minute. Add chicken broth, lemon juice and shreddeed chicken. Bring to a light simmer and cook for 12 minutes. In a small bowl, whisk the 2 tablespoons water with the cornstarch until smooth. Whisk mixture into soup and allow the soup to thicken slightly. Serve topped with Parmesan cheese.