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Chicken and Orzo Winter Soup with Rosemary

Chicken and Orzo Soup with Rosemary

Makes 10 servings
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Ingredients Method

Ingredients
  

  • 4 quarts chicken broth
  • 4 large bone-in skinless chicken breasts
  • 1 1-pound package carrots, cut into ½-inch pieces
  • 2 cups chopped celery
  • 1 large yellow onion chopped
  • 1 16-ounce package orzo pasta
  • 6 tablespoons fresh lemon juice
  • 2 tablespoons chopped fresh rosemary
  • 1 tablespoon garlic powder
  • ¾ teaspoon salt
  • ½ teaspoon ground black pepper
  • Garnish: fresh rosemary

Method
 

  1. In a large Dutch oven or stockpot, combine chicken broth and chicken breasts. Bring to a boil over high heat; reduce heat, and simmer, covered, for 1 hour, or until chicken is tender.
  2. Remove chicken from broth. Let cool slightly; remove and discard bones. Shred chicken into bite-size pieces; set aside.
  3. Add carrots, celery, and onion to Dutch oven. Bring to a boil, reduce heat to medium, and cook for 15 minutes, or until vegetables are tender. Add orzo; cook for 10 minutes. Add reserved chicken, lemon juice, rosemary, garlic powder, salt, and pepper, stirring to combine. Garnish with fresh rosemary, if desired.