This is not your mama’s chicken noodle soup! This soup takes a classic chicken noodle soup and bumps it to the next level.With fall right around the corner, this is the perfect dish to make on a cool, crisp, autumn day. Instead of the traditional thick egg noodles, it uses petite orzo pasta. The lemon juice makes it light and fresh! This will make you never want to eat canned chicken noodle soup again.
You Will Need:
3 Chicken Breasts
6 cups of Chicken Stock
4 cups of Chicken Broth
1/2 bag of baby Carrots (diced)
2 Tbsp diced Onion
1 TBSP Parsley
1 clove of Garlic
1/2 tsp Black Pepper
1/4 tsp Seasoned Salt
1/4 tsp Celery Salt
1 1/4 C. Orzo
1/4 C. Lemon Juice
2 TBSP Butter
In a large soup pot, place carrots and 1 TBSP of butter. Saute the carrots until soft.
Next, add the Chicken, Onions, and another TBSP of butter. Just toss enough to coat evenly with butter.
Add everything else to the pot (EXCEPT the ORZO).
Once the chicken is fully cooked, the carrots are tender, then you can add the Orzo. Since the Orzo does not need to cook as long as the chicken and carrots, you add it last so you don’t over cook it.
Simmer for about 10 minutes (or until the Orzo is done cooking). Serve hot!