"Healing" Chicken and Orzo Soup
A broth-y, warming soup with chicken and orzo
Equipment
- Large Pot
Ingredients
- 1 Rotisserie Chicken (shredded with skin removed)
- 32 oz Frozen Peas and Carrots
- 12 cups Water
- 3 Chicken Bouillon Cubes
- 1 cup Orzo (dry)
- 2 Lemons (juiced)
- 3.5 tbsp Salt
- 2 tsp Turmeric Powder
- 1 tsp Onion Powder
- 2 tsp Garlic Powder
- 1 tsp Dried Oregano
- 2 tsp Dried Dill Weed
- Chili Pepper Flakes (to taste)
Instructions
For the Soup:
- Bring a large pot of water to boil - 12 cups. Add in the bouillon cubes.
- While the water is coming to a boil, shred the rotisserie chicken.
- Once the water is at a boil and the cubes have dissolved, add in the shredded chicken and the frozen peas and carrots. Set a timer for 30 minutes.
- Add all the seasoning, except the lemon juice, and taste, and adjust the broth as it boils.
- Finally, add the orzo in during the final boil time, as the package instructions say. My orzo, from Trader Joe's, takes 5 minutes so I add the orzo into the pot during the last 5 minutes of the boil time.
- Once the time is up, remove the soup from the heat and stir in the lemon juice. Adjust again to your taste and serve up!
Notes
Notes:
About the broth - I know 12 cups sounds like a lot but...it actually works pretty well and ensures a VERY broth-filled soup. If you're not a fan, you can always dial it back a bit! Maybe to 8 cups. Be aware that the orzo will really drink up the water as it sits in the pot (once it's off the heat). I actually add extra water to my leftovers to get the consistency back to where I like.