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Chicken and Orzo Soup with Rosemary

Source of Recipe


Southern Lady



List of Ingredients



• 4 quarts chicken broth
  
• 4 large bone-in skinless chicken breasts
  
• 1 (1-pound) package carrots, cut into ½-inch pieces
  
• 2 cups chopped celery
  
• 1 large yellow onion, chopped
  
• 1 (16-ounce) package orzo pasta
  
• 6 tablespoons fresh lemon juice
  
• 2 tablespoons chopped fresh rosemary
  
• 1 tablespoon garlic powder
  
• ¾ teaspoon salt
  
• ½ teaspoon ground black pepper
  
• Garnish: fresh rosemary
  






Instructions



1. In a large Dutch oven or stockpot, combine chicken broth and chicken breasts. Bring to a boil over high heat; reduce heat, and simmer, covered, for 1 hour, or until chicken is tender.
   
   
2. Remove chicken from broth. Let cool slightly; remove and discard bones. Shred chicken into bite-size pieces; set aside.
   
   
3. Add carrots, celery, and onion to Dutch oven. Bring to a boil, reduce heat to medium, and cook for 15 minutes, or until vegetables are tender. Add orzo; cook for 10 minutes. Add reserved chicken, lemon juice, rosemary, garlic powder, salt, and pepper, stirring to combine. Garnish with fresh rosemary, if desired.
   
   Makes 10 servings