Soup-erb News!
We have a winner of our grand prize drawing in celebration of #NationalSoupMonth!
A big ladle-ful of thanks to everyone who blew our taste buds away with their family favorite soup recipes. We hope you all enjoy your free Latham ladle as a gift for sharing with us. May it serve up plenty more bowls of souper memories.
We’re happy to announce the winner of our grand prize drawing is Emily Stoesz of Minnesota! Emily wins a new Ninja Foodi Cooker — the perfect kitchen upgrade for soup-erior soups and much, much more.
Check out Emily’s recipe for Lemon Chicken Orzo Soup and thanks for having fun with us! Enjoy the Super Bowl with your family and friends!
Lemon Chicken Orzo Soup
Ingredients
- 2 Sticks Celery Finely Chopped
- 2 Medium Carrots Peeled and Chopped
- 1/2 Medium Onion Chopped
- 1 Tablespoon Butter
- 1 Tablespoon Olive Oil
- 3 cloves garlic minced
- 2 tablespoons flour
- 6 cups chicken broth
- 1/4 teaspoon Italian seasoning
- 1.5 lbs uncooked chicken breast
- 1 cup uncooked orzo
- 1 tablespoon lemon juice (or more to taste)
- 1 tablespoon chopped fresh parsley
- Salt & pepper to taste
Instructions
1. Sauté the celery, carrots, and onions in a large soup pot with the butter and oil over medium-high heat for 5-7 minutes.
2. Stir in the garlic and cook for about 30 seconds, then add the flour and cook for another minute or so.
3. Pour in the chicken broth and stir until the flour has dissolved, then add the Italian seasoning and chicken. Bring the soup to a boil.
4. Cover the soup (lid slightly open), and reduce the heat and simmer for 15 minutes.
5. Stir in the orzo and cook for another 10 minutes or until the orzo is cooked through. Keep the lid off and stir it fairly often because it tends to stick to the bottom of the pot.
6. Take the chicken out of the pot and cut it up, then add it back in. Add the lemon juice (you may want to add more than suggested), parsley, and season the soup with salt & pepper as needed. Serve immediately.
