 |
Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
|
There are a million versions of this recipe on , but this is my own personal adaptation. Plenty of veggies, and just the right amount of lemon, imho. Don't boil the pasta longer than 4 minutes or it will be overcooked by the time the soup is done. Let me know what you think! Ingredients:
1/4 cup olive oil |
1 medium onion, diced (about 1 1/2 cups) |
6 stalks celery, diced (about 1 1/2 cups) |
2 medium carrots, diced (about 1 cup) |
12 cups chicken stock |
2 (14 1/2 ounce) cans cream of chicken soup |
2 cups cooked chicken |
1 cup orzo pasta or 1 cup rosamarina pasta |
1/4 cup fresh lemon juice |
1 teaspoon lemon zest |
Directions:
1. Chop veggies. Heat olive oil in heavy stock pot.
2. Saute onions, celery, and carrots on medium-high heat for 8 minutes or until tender. Juice and zest lemon while veggies are cooking.
3. Add chicken stock and lemon zest, bring to a boil, and cook 3 minutes.
4. Add orzo or rozamarina, return to a boil, and cook 4 minutes.
5. Turn off heat and stir in lemon juice, cooked chicken, and cream of chicken soup until well mixed.
|
|