Lemon Chicken Orzo Soup

Serves 4-6

Ingredients:

1 whole rotisserie chicken, shredded to bite size

1 quart chicken stock

1 pint heavy cream 

1 onion med dice

3 stalks of celery med dice

3 carrots med diced

Bag of chopped kale

1 cup orzo

1 lemon zested and juiced

2 Tbsp salted or unsalted butter

Salt and pepper to taste

1 Tbsp Bragg sprinkle 24 herbs and spices (you could use fresh herbs too)

1 bay leaf

2 cloves fresh garlic, minced

Directions:

Remove the meat from the rotisserie chicken and set aside. Reserve the bones if you would like to make a homemade stock for additional depth of flavor.

Prepare the vegetables by chopping the carrots, celery, onions, kale, and garlic.

In a large stockpot or Dutch oven, melt 2 tablespoons of butter over medium heat.

Add the carrots first and sauté briefly to begin developing flavor. Add the celery and onions, then continue cooking until the vegetables begin to soften.

Add the kale and allow the vegetables to sweat for approximately 6–7 minutes, stirring occasionally.

Add the garlic and cook until fragrant, about 30 seconds, being careful not to burn it.

Season with salt, black pepper, Bragg seasoning, and add the bay leaf.

Pour in the stock and heavy cream, then bring the soup to a gentle boil.

Add the orzo and cook until the vegetables and pasta are tender, approximately 8 minutes, stirring occasionally to prevent the orzo from sticking.

Add the shredded rotisserie chicken, lemon juice, and most of the lemon zest. Continue cooking until the chicken is heated through and the flavors have come together.

Remove the bay leaf before serving.

Ladle the soup into bowls and garnish with the remaining lemon zest.

Serve warm and enjoy.

Chef Scout Recon Tip: A great soup is about balance. The cream adds richness, the lemon provides brightness, and the herbs and aromatics create depth. The final garnish of lemon zest is important—it adds fresh citrus aroma that gets lost if everything is cooked too long.