Chicken, Orzo and Lemon Soup
IMG_6627

I was trying to think of a way to use up the rest of the chicken from our roasted chicken dinner last night when I thought of that Greek lemony soup, Avgolemono, its one of my husbands childhood favorites and I thought maybe I could make a chicken orzo soup that echoed the same flavors. It’s a play on a classic chicken noodle, but its beautifully perfumed with the lemon zest and juice, and it’s a great way to make that roasted chicken dinner stretch into a couple nights worth of meals.

Chicken, Orzo and Lemon Soup, serves 10
2 chicken carcasses, plus
5 cups chicken meat, (or about 3 large chicken breasts on the bone)
8 cups chicken stock
1 cup white wine
2 yellow onions, small diced
1 large head celery, small diced
4 large carrots, peeled and small diced
1 lb orzo
4 cups water
2 large lemons, zest and juice
½ cup flat leaf parsley, minced

In a large soup pot, add the two carcasses and, (if you are using the chickens from roasted lemon chicken, the roasted lemons)

Add eight cups stock and bring to a simmer.

IMG_6586

Add the onion to a bowl, add the celery to the same bowl, add the carrots to the same bowl.

IMG_6591

IMG_6597

IMG_6602

When the carcasses have been simmering about thirty minutes, remove them from the broth with a large fork or Chinese strainer.

IMG_6593

You can also use the strainer to remove the lemons or any other extra material from the chickens.

IMG_6603

Add all the vegetables to the broth.

Add the 5 cups chicken meat.

IMG_6604

Add the box of orzo and cover with four cups of water.

IMG_6607

Put a lid on the pot and bring to a boil, then reduce heat to low and let simmer another 10 minutes, or until the orzo has plumped up.

IMG_6610

Remove the lid and turn the heat off.

Add the zest and juice of two lemons plus the freshly chopped flat leaf parsley.

IMG_6620

IMG_6622

Season to taste with kosher salt and black pepper.

Serve hot and Enjoy!

IMG_6627

Print Recipe  

Chicken, Orzo and Lemon Soup
IMG_6627

I was trying to think of a way to use up the rest of the chicken from our roasted chicken dinner last night when I thought of that Greek lemony soup, Avgolemono, its one of my husbands childhood favorites and I thought maybe I could make a chicken orzo soup that echoed the same flavors. It’s a play on a classic chicken noodle, but its beautifully perfumed with the lemon zest and juice, and it’s a great way to make that roasted chicken dinner stretch into a couple nights worth of meals.

Chicken, Orzo and Lemon Soup, serves 10
2 chicken carcasses, plus
5 cups chicken meat, (or about 3 large chicken breasts on the bone)
8 cups chicken stock
1 cup white wine
2 yellow onions, small diced
1 large head celery, small diced
4 large carrots, peeled and small diced
1 lb orzo
4 cups water
2 large lemons, zest and juice
½ cup flat leaf parsley, minced

In a large soup pot, add the two carcasses and, (if you are using the chickens from roasted lemon chicken, the roasted lemons)

Add eight cups stock and bring to a simmer.

IMG_6586

Add the onion to a bowl, add the celery to the same bowl, add the carrots to the same bowl.

IMG_6591

IMG_6597

IMG_6602

When the carcasses have been simmering about thirty minutes, remove them from the broth with a large fork or Chinese strainer.

IMG_6593

You can also use the strainer to remove the lemons or any other extra material from the chickens.

IMG_6603

Add all the vegetables to the broth.

Add the 5 cups chicken meat.

IMG_6604

Add the box of orzo and cover with four cups of water.

IMG_6607

Put a lid on the pot and bring to a boil, then reduce heat to low and let simmer another 10 minutes, or until the orzo has plumped up.

IMG_6610

Remove the lid and turn the heat off.

Add the zest and juice of two lemons plus the freshly chopped flat leaf parsley.

IMG_6620

IMG_6622

Season to taste with kosher salt and black pepper.

Serve hot and Enjoy!

IMG_6627