LEMON ROSEMARY CHICKEN SOUP

Spreadinggoodtastes.com

If you haven’t tasted lemon flavoured soup, you are missing out!

I like using lemon with a variety of herbs in my cooking, they go together so well…pastas, meats, seafood, veggies, soups and even baking…everything tastes better when you add a little lemon, and an herb or two to your cooking!

The recipe I am sharing today is my personal fave.
This is a soup I make for dinner often, at least once a week infact!
And always with the intention of making enough to freeze some for future lunches. But, to this day I have no idea if it does indeed freeze well, since there are never enough leftovers to give it a try.

Preparation is easy, however it does require a bit of time. You can’t hurry soup, there is just no way around it. If you want to create a soup with really good flavour you need to simmer that baby…the longer the better…

Give this one a try!

 

LEMON ROSEMARY CHICKEN SOUP

*serves 6

*recipe created by Mary Grace 

INGREDIENTS

1 tbsp or more olive oil
2 skinless, boneless chicken breasts, cut into small chunks
Salt and pepper
2 cloves garlic, finely chopped
1 onion, finely chopped
2 carrots, peeled, quartered and sliced
1/4 cup white wine
6 cups chicken stock
1 bay leaf
2 sprigs fresh rosemary
3/4 cup orzo pasta, or other small noodles
1/2 tsp grated lemon rind
Juice of 1/2 a lemon
1/2 cup freshly grated parmesan cheese

image

INSTRUCTIONS

Heat olive oil in a large heavy pot on medium-high heat.

Add chicken, season with salt and pepper and cook, stirring often, about 5 minutes.

Transfer chicken to a bowl and set aside.

Add a bit more oil to the pot, if necessary, and sauté garlic, onion and carrots, stirring often, for 5 minutes.

Add wine and cook 1 minute more.

Stir in chicken stock, chicken, rosemary and bay leaf; bring to a boil.

Reduce heat to low, cover and cook 20 minutes, or longer.

About 20 minutes before serving, return to a boil, add orzo, lemon rind and juice, and stir.

Reduce heat to med-low, and cook for 15-20 minutes, stirring occasionally, until orzo is cooked.

Taste and season with salt and pepper to your liking.

Serve topped with a spoonful of freshly grated parmesan and enjoy.

image

Shared with Time to Sparkle link party at:

http://www.thegunnysack.com/2014/11/time-sparkle-link-party-86.html

Leave a Reply

Your email address will not be published. Required fields are marked *