Garlicky Chicken And Orzo Soup Food

LEMON CHICKEN ORZO SOUP

Steps:

• Sauté the celery, carrots, and onions in a large soup pot with the butter and oil over medium-high heat for 5-7 minutes.
• Stir in the garlic and cook for about 30 seconds, then add the flour and cook for another minute or so.
• Pour in chicken broth and stir until the flour has dissolved, then add the Italian seasoning and chicken. Bring the soup to a boil.
• Cover the soup (lid slightly ajar), and reduce the heat and simmer for 15 minutes.
• Stir in the orzo and cook for another 10 minutes or until the orzo is cooked through. I keep the lid off and stir it fairly often because it tends to stick to the bottom of the pot.
• 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 I suggest - I didn't want to make the soup too lemony for some people), parsley, and season the soup with salt & pepper as needed. Serve immediately.

LEMON CHICKEN ORZO SOUP

Steps:

• Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water until partially cooked through but not yet soft, about 5 minutes; drain and rinse with cold water until cooled completely.
• Heat olive oil in a large pot over medium heat. Cook and stir carrots, celery, and onion in hot oil until the vegetables begin to soften and the onion becomes translucent, 5 to 7 minutes. Add garlic; cook and stir until fragrant, about 1 minute more. Season mixture with thyme, oregano, salt, black pepper, and bay leaf; continue cooking another 30 seconds before pouring chicken broth into the pot.
• Bring the broth to a boil. Partially cover the pot, reduce heat to medium-low, and simmer until the vegetables are just tender, about 10 minutes.
• Stir orzo, lemon juice, and lemon zest into the broth; add chicken. Cook until the chicken and orzo are heated through, about 5 minutes. Add baby spinach; cook until the spinach wilts into the broth and the orzo is tender, 2 to 3 minutes. Ladle soup into bowls; garnish with lemon slices and Parmesan cheese.

GARLIC CHICKEN WITH ORZO NOODLES

Steps:

• Bring a large pot of lightly salted water to a boil. Add orzo pasta, cook for 8 to 10 minutes, until al dente, and drain.
• Heat the oil in a skillet over medium-high heat, and cook the garlic and red pepper 1 minute, until garlic is golden brown. Stir in chicken, season with salt, and cook 2 to 5 minutes, until lightly browned and juices run clear. Reduce heat to medium, and mix in the parsley and cooked orzo. Place spinach in the skillet. Continue cooking 5 minutes, stirring occasionally, until spinach is wilted. Serve topped with Parmesan cheese.

CHICKEN ORZO SOUP

Steps:

• Heat oil in a Dutch oven or other large pot over medium-high heat. Add carrots, celery, onion and garlic; cook, stirring often, until the vegetables are just soft, about 8 minutes. Stir in broth, chicken, salt, Italian seasoning and pepper; bring to a boil over high heat. Reduce heat to medium and gently boil, undisturbed, for 5 minutes. Stir in orzo and cook, undisturbed, until the orzo is tender, 8 to 10 minutes.

BAKED CHICKEN AND GARLIC ORZO

Steps:

• Preheat oven to 350.
• Spray large nonstick skillet with cooking spray.
• Heat over high heat until hot.
• Add chicken breast halves.
• Brown meat side down, 1 to 2 minutes or until lightly browned; set aside.
• Reduce heat to medium-high; add wine.
• Stir with a flat spatula, scraping brown bits from bottom of pan.
• Cook 30 seconds or until slightly reduced; set aside.
• Spray 9-inch square baking pan with nonstick cooking spray.
• Add pasta, onions, garlic, parsley, oregano, chicken broth, water and wine mixture; stir.
• Place chicken breasts on top.
• Sprinkle lightly with paprika and lemon pepper.
• Bake, uncovered, 1 hour and 10 minutes.
• Remove chicken.
• Add salt and olive oil to baking pan; mix well.
• Place chicken on top.
• Serve.

MEDITERRANEAN CHICKEN ORZO SOUP

Steps:

• In a large saucepan, heat 1 tablespoon oil over medium-high heat. Add chicken; cook and stir 6-8 minutes or until no longer pink. Remove from pan., In same pan, heat remaining oil over medium-high heat. Add vegetables, salt, oregano and pepper; cook and stir 4-6 minutes or until vegetables are crisp-tender. Add wine, stirring to loosen browned bits from pan. Stir in broth, rosemary and bay leaf; bring to a boil., Add orzo. Reduce heat; simmer, covered, 15-18 minutes or until orzo is tender, stirring occasionally. Return chicken to pan; heat through. Stir in lemon zest and juice; remove bay leaf. If desired, top each serving with parsley.

GARLICKY CHICKEN AND ORZO SOUP

Steps:

• 1. Mince garlic. peel carrots and slice 1/4 inch thick. Chop onion fine and mince celery. Mince 2 teaspoons thyme.
• 2. Heat oil and garlic in Dutch oven over medium low heat, stirring occasionally, until garlic is light golden, about three minutes. Add carrots, onion, celery; increase heat to medium; and cook, stirring occasionally, until vegetables are softened, 5 to 7 minutes.
• 3. Stir in thyme and cook until fragrant, about 30 seconds . Stir in broth, scraping up any browned bits, bring to simmer.
• 4. While broth comes up to a simmer, mince 2 tablespoons parsley. Trim chicken, cut into 3/4 inch pieces, and season with salt and pepper.
• 5. Stir orzo into broth, return to simmer, cover, and cook over medium low heat, adjusting heat as needed to maintain simmer, about 6 minutes, until orzo is just tender. Stir chicken into soup and cook until chicken is cooked through and orzo is tender, 3 to 5 minutes.
• 6. Stir in spinach and cook until spinach is wilted, 1 to 2 minutes. Off heat, stir in parsley and season with salt and pepper.