Freeze for up to 3 months and thaw overnight in the fridge before reheating in a saucepan on the stove. To freeze, allow to the cooked soup to come to room temperature then transfer to freezer-safe containers. Leftovers can be kept in an airtight container in the refrigerator for up to 3 days. Swoon That combo of flavors is a real dream come true, especially when they’re all paired with lots of fresh herbs and other flavorful ingredients. Yes, this soup is great to make ahead and it freezes very well. Season to taste with salt and black pepper and add more lemon juice if needed then serve. Stir in the fresh lemon juice and zest then bring to a simmer and allow to boil for 10 minutes until the orzo is tender.Īdd the shredded cooked chicken and cook for another 5-10 minutes. Add the chopped garlic and dried oregano and cook for another minute then pour in the chicken broth and orzo. Add the vegetables with the bay leaves and sprigs of thyme then allow to sauté for a few minutes until the veggies start to turn a light golden colour. Heat a large dutch oven or pot over medium heat and add a knob of butter or splash of olive oil. Any pasta rice can be substituted.įinely chop the mirepoix ingredients. Other herbs like parsley, basil, fresh dill or marjoram can all be used. Herbs: I used fresh thyme sprigs and a teaspoon of dried oregano.Even if you don’t like celery, I would suggest chopping it finely and adding it as it adds incredible savory depth to all soups and stews. Onion, carrot and celery are all used in this recipe. The trio of ingredients that gives fantastic flavor to all soups and stews. Chicken thighs or bone-in pieces can be used too but will require longer cooking time. Stir in the lemon zest, juice, and peas and continue cooking until the peas are bright. ![]() Let the orzo simmer until the liquid has been absorbed. Stir in the garlic and thyme, then pour in the broth. ![]() ![]() Allow to cool then shred the meat with two forks. To make this easy dinner, you must do the following: Toast the orzo in a little olive oil. If you want to roast chicken for this soup, drizzle chicken breasts with olive oil and season generously then roast in a hot oven (or in the air fryer) for 10-15 minutes until golden brown and just cooked. I often make it with rotisserie chicken as well which makes it fuss-free and prep is kept to a minimum. I used leftover roasted chicken for this soup recipe.
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