Lemongrass Chicken Orzo Soup
Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced
- 1 tablespoon minced garlic
- 9 cups of chicken broth
- 1 stalk lemongrass cut into 3 pieces, woody end removed
- 1/2 teaspoon grated ginger
- Zest of 2 lemons
- 2/3 cup lemon juice about 3 lemons
- 1 bay leaf
- 1 1/2 cups orzo pasta
- 3 carrots peeled and sliced into 1/4 inch thick
- 2 cups cooked shredded chicken
- 1/4 cup chopped fresh flat-leaf parsley leaves
- Salt and pepper to taste
Instructions
- Heat the olive oil over medium-high heat in a large stockpot. Sauté the onion, and garlic until tender, about 5 minutes.
- Add the chicken broth, lemongrass stalks, grated ginger, lemon zest, lemon juice, bay leaf, and bring to a boil.
- Add the orzo and cook, stirring occasionally, for 8 minutes, or until orzo is tender. Add the chicken and the carrots and heat for about 5 minutes.
- Remove pot from heat. Discard the bay leaf and lemongrass stalks and stir in the parsley. Check for seasonings, add salt and pepper, to taste. Serve warm.
Notes
Substitute shredded rotisserie chicken in the soup for a quicker meal.
