One little box of orzo pasta seems to have about 10 lives. Soup felt like a good idea to make in advance and to pack for lunch. This one was ohh-so-amazing despite seeming ordinary so I might need to whip it up again. At first I thought about a small batch but then I added in the remainder of my box of orzo and kept adding broth to keep it soupy. I absolutely loved the lemon and found it really comforting.
Greek Lemon Orzo Chicken Soup
Ingredients: (for ~5 servings)
~1 1/2 cups roasted chicken (~1/3 of a roasted chicken)
4 cups water (to make chicken broth from the roasted chicken bones, or 4 cups broth)
2 large carrots, chopped (or 2 cups baby carrots)
1 cup orzo
2 tablespoons (~8 sprigs) of fresh oregano
Remove the roasted chicken from the bone and reserve 1/3 of the chicken for this soup. (I froze the rest & used some in enchiladas and some became chicken salad.)
Place the chicken bones, chicken skin, the carrot ends, onion peal, and oregano sprigs into a large pot with 4-5 cups of water. Heat to medium high heat and cook for 15 minutes.
While making the broth (homemade broth is really good and so worth it), in a heavy pot saute the onion in olive oil for 10 minutes over medium heat, then add the carrots when the onion is getting clear.
Strain the bones and veggie remains and put the chicken broth into the pot with the onions and carrots.
Add in the chicken and juice from the lemon and cook for about 5 minutes.
Pour the orzo into the pot and cover the pot to cook for 10 minutes.
Add in the oregano, stir well, and enjoy!
The lemon makessss this soup. It is so flavorful from the lemon and the oregano to instantly transport you to the Mediterranean. I made mine super thick so I added water just before heating come lunchtime at work. Baby carrots are a little bit funny but they’re so perfectly all the same size!
It feels very Barefoot-Contessa to say “if you don’t make your own, pre-made broth is OK too”. This is just an easy time to use a roasted chicken and make some broth with the bones, carrot tops, onion peal, and oregano sprigs. I froze some and it tasted great but some of the orzo broke down a bit in the freezing/defrosting/warming and stirring. I can deal with that though.