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Lemon Chicken Orzo Soup (Greek)

A home-style Lemon Chicken Orzo Soup (Greek) made with Broiler Fryer Chicken, Water, Cooking Oil, Celery Stalks, and Carrot. Serves 6. Scale it up or down for the number of people at the table.

Ingredients

• 3 lb
• 8 cup
• 2 tbsp
• 2
• 1
• 1
• 3 tbsp
• 3
• 3/4 cup
• 1 tbsp
• 1 tsp
• 1/2 tsp
• 1/4 tsp

Method (preview)

1. 1

   About 1 1/2 hours before serving

2. 2

   Rinse chicken, its giblets and neck with running cold water.

3. 3

   Place chicken, breast-side down in a 4.

4. 4

   Add giblets, neck and water.

5. 5

   Bring to boil over high heat.

6. 6

   Reduce heat to low; cover and simmer 45 minutes or until chicken is fork-tender.

7. 7

   Remove chicken, giblets and neck.

8. 8

   Refrigerate 30 minutes or until easy to handle.

9. 9

   Discard skin and bones from chicken. Cut meat and giblets into bite-sized pieces and set aside.

10. 10

    Heat oil in a 2-quart saucepan over medium heat.

11. 11

    Add celery, carrot and onion; cook until vegetables are tender, stirring occasionally.

12. 12

    Stir in flour until blended; cook 1 minute, stirring mixture constantly.

13. 13

    Gradually add about 1 cup chicken broth to vegetables in saucepan and cook, stirring constantly, until mixture is slightly thickened.

14. 14

    Add bouillon, orzo, lemon juice, salt, thyme leaves, pepper and vegetable mixture to remaining chicken broth in Dutch oven.

15. 15

    Heat to boiling.

16. 16

    Reduce heat to low.

17. 17

    Cover and simmer 20 minutes or until orzo is tender, stirring mixture occasionally.

18. 18

    Add cut up chicken and heat through.

19. 19

    Contributed to the FareShare Gazette by ChupaBabi; 13 February 2004. www.fareshare.net