My mom had been raving about this recipe she made, adapted and loved. I gave it a whirl the other night and adored it. It was so easy and tasty… even if you aren’t a cook you can do this. Here is our adapted recipe below.
1 pound of chicken, shredded
2 tbsp olive oil
4 stalks celery
1 tbsp minced garlic
1 cup orzo pasta
6 cups chicken broth
juice from 1 small lemon
sea salt and pepper to taste
In a stock pot heat up your olive oil. Add your carrots, celery and onion. Saute about 4-5 minutes. Add garlic for another two minutes. Add chicken broth, shredded chicken, salt and pepper and simmer for 20 minutes.
Meanwhile, make your orzo. Keep this separate as it will get way to mushy and huge if you store it in the soup for leftovers.
During the last five minutes of the soup simmering add the juice of the lemon. Serve soup with a healthy spoonful of orzo. It’s great with some crusty bread!