Recipe: Lemon Chicken Orzo Soup
With the recent bout of chilly weather in Colorado, there has been a lot of discussion in the US office about the wonders of a crock pot. The crock pot is a wonderful kitchen companion for many reasons. Our favorite reasons for loving it are its endless one-pot meal options and the low maintenance involved with a delicious meal, and the little prep work which mostly limits itself to some chopping and pouring. Along with the new year often comes new habits, so whether you are looking to save a little time, add some healthier meals into the mix, or just want a delicious dinner, this recipe won’t disappoint!
- 8 cups chicken stock
- 2 large bone-in, chicken breasts (with or without skin)
- 3 cloves garlic, finely minced
- ½ medium onion, finely diced
- 1 pound carrots, peeled, sliced
- 4 medium stalks celery, diced
- 2 tablespoons rosemary
- 2 medium bay leaves
- 1 teaspoon turmeric
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
To be added at last 25 minutes:
- 1 cup uncooked orzo pasta (You can use rice if you would like to make gluten-free)
- Zest of one lemon, finely grated
- Juice of lemon
- 2 tablespoons fresh thyme leaves
- Combine first 11 ingredients in the bowl of a slow cooker. Cook on medium for 6-8 hours or until chicken and carrots are tender or on high for 3-4 hours
- Remove chicken breasts and allow them to cool.
- While chicken is cooling, add pasta (or rice) to soup and increase heat level to high (if cooking soup on low). Cook for 20-25 minutes more or until pasta (rice) is tender.
- Add lemon zest, lemon juice, thyme and diced chicken. Stir to combine. Taste and add salt if needed.