Chicken and Orzo Soup with Rosemary
Makes 10 servings
  • 4 quarts chicken broth
  • 4 large bone-in skinless chicken breasts
  • 1 (1-pound) package carrots, cut into ½-inch pieces
  • 2 cups chopped celery
  • 1 large yellow onion, chopped
  • 1 (16-ounce) package orzo pasta
  • 6 tablespoons fresh lemon juice
  • 2 tablespoons chopped fresh rosemary
  • 1 tablespoon garlic powder
  • ¾ teaspoon salt
  • ½ teaspoon ground black pepper
  • Garnish: fresh rosemary
  1. In a large Dutch oven or stockpot, combine chicken broth and chicken breasts. Bring to a boil over high heat; reduce heat, and simmer, covered, for 1 hour, or until chicken is tender.
  2. Remove chicken from broth. Let cool slightly; remove and discard bones. Shred chicken into bite-size pieces; set aside.
  3. Add carrots, celery, and onion to Dutch oven. Bring to a boil, reduce heat to medium, and cook for 15 minutes, or until vegetables are tender. Add orzo; cook for 10 minutes. Add reserved chicken, lemon juice, rosemary, garlic powder, salt, and pepper, stirring to combine. Garnish with fresh rosemary, if desired.
Recipe by Southern Lady Magazine at