1lbshredded rotisserie chickenSubstitute for 1 lb Chicken tenders or boneless thights (see blog post)
1medium onionpetite diced
8cupschicken broth or stocklow sodium
1tsp black pepperfresh cracked
1tspsaltor more to taste
1/2tsp gingerfreshly grated or powder
2tsp.corn starchplus 1 tbsp water to mix.
Dice the veggies and mince the garlic.Transfer them to a pot. Add one tablespoon of olive oil and then sauté until tender.
Add in the chicken broth, salt, ginger and black pepper. Cover and allow to cook on medium heat for 15 minutes.
Meanwhile, shred the cooked chicken. Add in the shredded chicken after the 15 minutes is up. Let them cook together covered for another 15 minutes on medium-low heat.
After the 15 minutes is up, add in the orzo pasta and parsley, stir and allow to cook for another 10 minutes.
At this point you can add in the lemon juice and corn starch (mixed with 1 tbsp. of water). Allow to cook for 5 minutes and the soup is ready to serve!
You can serve with some lemon wedges and crackers. Garnish with chopped parsley (optional)
Yes, you san substitute chicken bread for chicken thighs or use both.
To make life easier, use can use rotisserie chicken.
You can use homemade or store bought broth, whichever you have time for!
I also used lemon to make the soup a little citrusy. If you like a bold lemon flavor, you can add some lemon zest to the soup.
The orzo will suck up more of the water so you don't have to worry about thickening the broth too much.
If you would like to thicken up your soup, you mix 1-2 tsps. of corn starch with a tablespoon of water in a small cup and pour it over towards the last 5 minutes of cooking while stirring, along with the lemon juice.
Serve this delicious soup in a bowl with some lemon wedges and top with chopped parsley for garnishing. The garnishing is completely optional.
love adding hot sauce into my soup. Super delicious!