Lemon Chicken Orzo Soup
A cozy and comforting soup that still feels light, thanks to its bright, lemon-forward flavor. Orzo pasta and shredded rotisserie chicken make it feel like a meal—but one that’s done in just 35 minutes.
Ingredient
- 2 cartons (32 oz each) Progresso™ chicken broth (8 cups)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup uncooked orzo pasta (3.2 oz)
- 1/3 cup fresh lemon juice
- 1/4 cup Gold Medal™ all-purpose flour
- 3 cups shredded deli rotisserie chicken
- 2 tablespoons butter
- 1 tablespoon chopped fresh dill leaves
Direction
- 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.
