Monday, September 10, 2012

Lemon Chicken Orzo Soup

After a few cloudy and cooler days I decided to embrace the signs of fall and make up some yummy soup! I absolutely love the lemon chicken orzo soup from Panera and so I decided to recreate it at home. It was delicious! A perfect light soup to be paired with a salad or a piece of yummy bread for a nice light meal. 

Lemon Chicken Orzo Soup

8 cups light chicken broth
2 boneless, skinless chicken breasts 
2 medium carrots, peeled and diced
1 medium celery stalk, diced
1 medium onion
1/4 teaspoon freshly ground black pepper
1/4 teaspoon oregano
1 tablespoon chopped fresh basil
1 cup orzo
Juice of 1 medium lemon

Combine all ingredients except the chicken, orzo, and lemon juice in a 4-quart pot. Bring to a boil, reduce heat to low, cover and simmer for 30 minutes.

Heat two tablespoons of olive oil in a skillet and cook chicken thoroughly on both sides (about 6 minutes each side). Add chicken to soup.

Cook orzo according to package. Add to soup.

Serve soup with a sliver of lemon.

1 comment:

  1. Stunning photo! How did you get the carrots so ripe?