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!
Enjoy!
Jackie B @ Death by Tsundoku
September 22, 2016 at 6:33 pmDo you cook the chicken at all before adding the remaining ingredients? I tried to make this last night, and I struggled to identify when my chicken was done. Any tips?
drcupcake45
September 23, 2016 at 4:14 pmHi Jackie,
I am so glad you tried this out. Sorry, it gave you some trouble. I do not cook the chicken before adding the remaining ingredients because I want it to absorb the flavor of the broth, cooking it ahead of time would prevent some of the broth cooking into the chicken. You could use pre-cooked chicken breast or left over rotisserie chicken (lots of flavor there) in the future if you wanted to assure it is cooked.
If you cook it in the broth, the way I usually go about checking the doneness of the chicken is I pull a piece out and put it on the plate to slice it open. I can check to see if it is cooked all the way through that way. You could also pull a piece out and check with a meat thermometer too.
The smaller the pieces of chicken that you have, the faster it will cook. Cooking meat in a liquid is a bit of a challenge because the outside gets done so much faster than the inside.
I hope this helps!
Jackie B @ Death by Tsundoku
October 2, 2016 at 11:56 amI think I just left the pieces too large! I tried this again last night, and it turned out just fine. Be prepared to get a lot of beginner mistake comments. 🙂
drcupcake45
October 2, 2016 at 5:56 pmI am so glad that it worked out better for you this time! I will gladly answer any and all of your questions!
Jackie B @ Death by Tsundoku
October 6, 2016 at 10:54 pmBe careful what you wish for! I might have many. 😉