Description
A delightful and comforting one-pot soup with a refreshing citrus taste, perfect for chilly days.
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 1/3 cups carrots, chopped (about 2 large carrots)
- 1 1/3 cups celery, chopped (about 2 large celery stalks)
- 1 cup onion, chopped finely (about 1/2 an onion)
- 2 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 8 cups low-sodium chicken broth
- 1 bay leaf
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon kosher salt
- 1/4 teaspoon Italian seasonings
- 1 cup orzo pasta, uncooked
- 1 rotisserie chicken, shredded (about 3 cups)
- 2 tablespoons fresh flat-leaf parsley, chopped
- Grated Parmesan or Romano cheese (optional)
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Instructions
- 1. Heat the olive oil and melt butter in a large Dutch oven or pot over medium-high heat.
- 2. Add the chopped carrots, celery, and onion. Sauté for about 5 minutes until the veggies are soft.
- 3. Add the minced garlic and cook for another 30 seconds.
- 4. Sprinkle the flour over the mixture and cook for one minute.
- 5. Pour in the chicken broth and add the bay leaf, lemon juice, lemon zest, salt, and Italian seasonings.
- 6. Stir in the uncooked orzo and let it simmer until the orzo is cooked through, about 10 minutes.
- 7. Add the shredded chicken and stir until heated through.
- 8. Just before serving, mix in the chopped parsley and remove the bay leaf. Add more salt and pepper to taste, if needed. Top with Parmesan or Romano cheese if desired.