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Rotisserie Lemon Chicken Orzo Soup
Melissa Hart

Rotisserie Lemon Chicken Orzo Soup

Lemon and dill make this chicken soup taste clean rather than medicinal. Orzo is cooked separately because tiny pasta can absorb an alarming amount of broth overnight. Add both the lemon and rotisserie chicken at the finish so neither gets dull.
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Prep Time 20 minutes
Cook Time 5 hours 15 minutes
Total Time 5 hours 35 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1 1/2 cups diced yellow onion
  • 2 cups sliced carrots
  • 1 1/2 cups sliced celery
  • 3 cloves garlic minced
  • 8 cups low-sodium chicken broth
  • 1 tsp dried oregano
  • 1 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 cup dry orzo
  • 4 cups shredded rotisserie chicken skin removed
  • 1/3 cup fresh lemon juice
  • 1/4 cup chopped fresh dill

Method
 

  1. Place the onion, carrots, celery, garlic, broth, oregano, salt and pepper in a 6-quart crockpot.
  2. Cover and cook on low for 5 hours until the carrots are tender.
  3. Cook the orzo separately for 1 minute less than the package directs and drain it.
  4. Stir the orzo and rotisserie chicken into the soup and cook on high for 15 minutes until the chicken reaches 165°F.
  5. Switch off the heat and stir in the lemon juice and dill.