• 9 cups chicken stock
  • 2 teaspoons olive oil
  • 1 1/3 cups carrots, chopped
  • 1 1/3 cups onions, chopped finely
  • 1 cup celery, chopped
  • 1 garlic clove, minced
  • 1 teaspoon fresh thyme
  • 1 bay leaf
  • 2 1/2 teaspoons lemon rind, grated
  • 2 teaspoons salt
  • 1 rotisserie-cooked chicken, shredded (about 3 cups)
  • 8 ounces orzo pasta, uncooked (about 1 1/2 cups)
  • 1/4 cup fresh flat-leaf parsley, chopped
  • 1/4 cup fresh lemon juice
  • 1/2 teaspoon black pepper, coarsely cracked (optional)

I have made this twice now and finally took a picture of it. Very good!! It’s a good twist to chicken soup. I actually like it better! Then again, nothing compares to original chicken soup. I attempted to give it to the kids tonight, yea right, I was a joke. Like always when it comes to trying to get them to eat a healthy variety of foods.


Heat the olive oil in a large Dutch oven or large pot.Add the carrot, onion, celery, garlic, thyme, bay leaf, lemon rind and salt. Saute ingredients over medium heat until vegetables begin to soften. Add the chicken stock and lemon juice. Bring to a boil. Add the chicken and orzo. Simmer until orzo is cooked through. (see Note not serving soup right away). Just before serving add parsley and remove bay leaf. Garnish with salt and black pepper if needed and Romano cheese if desired.