Lemon Chicken Orzo Soup
Stephen Colbert
30
6
X
Ingredients
1/4 cup olive oil5 cups chicken broth (Better Than Bouillon)
4 medium carrots, chopped1/2 cup orzo
3 stalks celery, diced2 cups shredded cooked chicken breast
1 yellow onion, chopped1 cup half-and-half
4 cloves garlic, minced1 cup packed chopped spinach
salt and pepper1/2 cup grated Parmesan cheese
1 tsp. thyme, chopped1 lemon zested and juiced
1/4 tsp. red pepper flakes
Directions
Heat oil in soup pot and cook carrots, celery, onion and garlic, seasoning with salt and pepper, about 10 minutes. Stir in thyme and red pepper flakes and cook til fragrant, about 2 minutes. Pour in chicken broth and bring to a boil. Reduce heat slightly, stir in orzo and bouillon, and cook for 10 minutes. Add shredded chicken, half-and-half, spinach, and Parmesan cheese and simmer 5 minutes. Just before serving, stir in lemon zest and juice. To cook your own chicken, heat oven to 400 degrees. Season 1-1/2 lbs. chicken breast with salt and pepper and drizzle with olive oil, rubbing seasonings into chicken. Roast for 20-30 minutes. Cool and shred. To make this dairy free, omit half-and-half and cheese; add 14-oz. can full-fat coconut milk with the broth. Serve with garlic naan. From cookbook “Does This Taste Funny?”