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Instructions |
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Sauté the celery, carrots, and onions in a large
soup pot with the butter and oil over medium-high
heat for 5-7 minutes. Stir in the garlic and cook
for about 30 seconds, then add the flour and cook
for another minute or so.
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Pour in chicken broth and stir until the flour has
dissolved, then add the Italian seasoning and
chicken. Bring the soup to a boil. Cover the soup
(lid slightly ajar), and reduce the heat and
simmer for 15 minutes.(Skip this simmering step if using
rotisserie chicken)
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Stir in the orzo and cook for another 10 minutes
or until the orzo is cooked through. I keep the
lid off and stir it fairly often because it tends
to stick to the bottom of the pot.
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Take the chicken out of the pot and cut it up,
then add it back in. Add the lemon juice (you
may want to add more than I suggest - I didn't
want to make the soup too lemony for some
people), parsley, and season the soup with salt
& pepper as needed. Serve immediately.
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| Serving
Suggestions |
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You may need to add more chicken broth to leftovers as the orzo soaks it up.
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Originally Submitted
12/30/2020
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