Chicken Lemon Orzo Soup

The news of the world..... I'm hating what is going on in Ukraine and wish I could make vat after vat of this nourishing soup to help feed those in need. 

This soup is an adaption of an Ina Garten recipe which only distantly resembles the original recipe.  This is more of a third cousin to Ina's roast lemon chicken with orzo.  That recipe may be found HERE.

I basically used all the ingredients except the asparagus and the chicken quarters and instead of plating it, a bowl is used.  No knives needed here.

Lemon Chicken Orzo Soup

2 TB butter or olive oil

1 large carrot, peeled and finely diced

1 medium onion, chopped

3 cloves garlic, chopped

1 cup orzo

roughly 3 containers of  broth (vegetable or chicken)

2 cups chunked boneless chicken thighs

1 cup of peas (I used frozen)

a handfull fresh dill, chopped

1 TB parsley

juice of 1 lemon

sour cream (optional)

If you are using the chicken chunks saute the pieces for a few minutes then set aside. Next saute the carrots, garlic and onions in olive oil or butter.  Add orzo and stir around, coating it with the oil.  

Add the broth, parsley, dill and salt and pepper to taste. Squeeze in the lemon juice.

Keep stirring  and add the chicken back into the broth. Add peas.

When it's the consistancy you like you may serve with a dollop of sour cream on top.  I added a few tablespoons of  sour cream to the soup beforehand, mixing it all together.

As this is an adaption of the roast chicken dinner. You may make other changes such as substitute white beans for the chicken if you want to make it vegetarian.

Sharing with

I Heart Cooking Club

Deb at Kahakai Kitchen for Souper Sunday

Marg at The Intrepid Reader for Weekend Cooking