Lemon Chicken Orzo Soup
Ingredients
The base
-
1
whole
left-over roasted chicken (with at least 1-2 cups meat)
-
10
cups
water
-
1
large
onion, quartered
-
2
leaves
bay leaves
-
2
teaspoons
salt (more to taste)
The vegetables
-
1
cup
diced celery
-
1
cup
diced carrots
-
4
cloves
garlic, rough chopped
-
1
extra large
onion or 2 leeks, diced
The flavorings
-
1
tablespoon
toasted coriander seeds (or ground coriander)
-
2
lemons
for juice and zest
-
1
cup
dry orzo
-
¼
cup
chopped dill (more for garnish)
-
1-2
tablespoons
olive oil
Optional garnish
-
to taste
sour cream or creme fraiche
Instructions
- Simmer the chicken carcass with water, bay leaves, onion, and salt for 1 hour.
- Strain the broth and separate the chicken meat from the bones, keeping 1-2 cups of meat.
- In a pot, sauté onion in oil until tender, then add garlic, celery, and carrots.
- Pour in the chicken stock and add the chicken meat along with crushed coriander seeds.
- Add orzo and simmer uncovered for about 10-15 minutes until orzo is cooked.
- Stir in fresh dill, lemon juice, and lemon zest.
- Adjust seasoning with salt and lemon to taste.
- Serve topped with fresh dill and a dollop of sour cream if desired.
Nutrition Facts (estimated)
Servings
6-8
Calories
198
Total fat
8.4g
Total carbohydrates
13.5g
Total protein
16.5g
Sodium
1631.3mg
Cholesterol
99.1mg
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