There’s nothing quite like a warm bowl of chicken soup….
Sometimes I think chicken soup is magical. It miraculously cures colds and instantly transports you to wherever home is. Don’t wait until you are sick or homesick to make yourself chicken soup. Instead, transform it into a meal for any day of the week.
This Lemon Chicken Soup is a lighter take on the Greek soup Avgolemono.
1 Rotisserie chicken
1 Tbs Olive oil
2 Large Leeks
1 Bunch Celery
4 Medium Carrots
4 cloves garlic, minced
1/2 cup Dry white wine
4 Qts Organic chicken broth
3 Tbs Better than Bouillon Chicken Bouillon
2 cups Orzo
1 cup Fresh dill
Juice of 2 lemons
Cut tough green leaves and base of leeks. Cut leeks in half lengthwise. Submerge in large bowl of cold water, gently massaging the leeks to encourage all dirt and silt out of the leaves. Rinse, drain, and pat dry. Chop and set aside.
Chop celery. Peel and chop carrots.
Heat olive oil in a large pot over medium-high heat. Add leeks, celery, and carrots. Cook, stirring occasionally, until vegetables are slightly soft but not browned (about 5 minutes). Add garlic, stir. Cook another 5 minutes stirring often and ensuring garlic does not brown. Add white wine, stir. Cook off wine for 3 minutes. Add chicken broth, bouillon, and stir. Bring to a boil. Reduce heat to simmer and cook 45 minutes – 1 hour.
While broth is simmering, shred rotisserie chicken, removing skin and taking care to discard all bones. Add to simmering broth.
Boil a medium pot of water. Add 1 Tbs salt and 2 cups orzo. Return to a boil and stir to prevent clumping. Reduce heat to medium and cook until al dente (about 6 minutes). Pour in a colander to drain. Rinse with cold water and set aside.
Rinse dill well. Dry. Chop.
After 30 minutes, add lemon juice, orzo, and dill to the soup. Stir. Simmer 15-30 minutes.
Serve with a sprig of dill and a slice of lemon.